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This is a Puerto Rican specialty and can be served as dinner with white or yellow rice as a side.
Piñon Pie – Plantain pie
1 lb of Chopped Sirloin Meat
4-5 yellow Plaintain bananas
2 cans of tomato sauce
Green stuffed manzanilla olives
3 tablespoons of recaito
1 teaspoon of salt
1 teaspoon of sugar or sugar substitute
2 tablespoons of vegetable or olive oil
1 teaspoon of lemon juice
4 eggs
First, brown the chopped meat in a deep skillet. Once the meat is browned, drain any excess oil. Place remaining ingredients with the exception of the plantains and simmer on low until the sauce comes to a light boil.
As the meat is simmering, cut the plantain skin off and slice the long way making elongated slices. Fry in a separate skillet until light brown making sure you cook both sides of the plantain. Once plantain is cooked, place on dish, tab dry with paper towel to remove any excess oil.
Beat 2 eggs and fry omelet style. Repeat for the other 2 eggs once done so you have 2 plate looking size omelets.
In Deep bowl, place one omelet at the base, layer the plantains so the bottom is covered, then layer the meat over the plantains. Continue this layering until you’re reached the top of the bowl or until desired, then place the 2nd omelet cooked egg over the top. Pie is ready to eat. Slice accordingly. Makes about 5-8 servings.

Servings: 5-8

Nutritional information per serving

No nutrition information available

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