Piononos

Method

Peel the green plantains and slice lengthwise into thin strips, then fry in hot oil until golden on both sides, approximately 3-4 minutes per side. Drain on kitchen paper and flatten slightly with a spoon to form a base. Meanwhile, sauté finely diced onion and minced garlic in a separate pan until softened, then add ground beef and cook until browned, breaking it up as it cooks. Stir in tomato sauce, olives, raisins, cumin, salt and pepper, simmering for 10 minutes until the mixture becomes thick and fragrant. Place a fried plantain strip on a work surface and spoon the picadillo mixture down the centre, then roll tightly and secure with a toothpick. Beat the eggs and dip each roll to coat, then pan-fry in oil until golden brown on all sides, about 2 minutes. Serve hot with a squeeze of lime juice.