Pinon: Cuban Style Beef and Plantain Pie

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Emeril, really good rendition of a typical PUERTO RICAN DISH.Very flavorful. Plantains should be very ripe (peel should be almost black for the whole sweet and savory effect. You are a fabulous chef, but please, get the food origins straight. Pinon is Puerto Rican not Cuban!!!!

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This dish has been in our family for 30+ yrs, my mom adds ricotta cheese, and it is delish!!! By the way this is a Puerto Rican dish not CUBAN! Apparently Emeril assumes everyone that lives in the carribean is Cuban :

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Just wanted to correct the title of this recipe. This is a Puerto Rican recipe. My Cuban side of the family has never even tryed a dish as this one.

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Please know that this is a Puertorican Traditional Receipe. Not cuban.

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I'm going to have to agree that this is not strictly a "Cuban" recipe. I think that "caribbean" would be an appropriate title b/c all of these neighboring islands love plantains. As a few others stated, preparing a sofrito is the key to making this recipe a whole lot better. The only difference is that the "Cuban" way of making it requires platanos verdes (green plantains or tostones, so that after you toast (fry the plantains, you put the picadillo over and you get the delicious taste of the meat combined with the salty and crunchy taste of the tostones. So perhaps the main difference with the "Puerto Rican" way of making it is with sweet plantains instead of green plantains.Either way, it is a delicious recipe and should be tailored to the way each individual likes it.

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I made this for the first time in years last night. It is a bit laborious but worth the effort. I used to have an authentic recipe for it but it was lost somewhere between Florida and New York. Alas! But this was an excellent recipe that tasted almost exactly like my old one. It will be a permanent recipe in my collection. My family loved it, even my husband who usually doesn't like fruit and meat combinations. I make them anyhow, and insist he eats at least one bit just like my kids... a "no thank you" helping, lol GO EMERIL!

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This is a good meat filling. To make it great I would recommend using a homemade "sofrito". Google a recipe for it. It will definitely "kick it up a notch". And yes, the plantains need to be super ripe (black skin. Also, you might try using a packet of Sazon and/or Adobo to really make it authentic. (Note: When I refer to Adobo, I don't mean chiles. I am referring to a type of all-purpose seasoning that can be found in the "Latin foods" section of your grocery store. Goya makes a good one.

As for the headline of my review- it's just a point of accuracy. Being from PR I would like for it to be called what it is. I love Cuban food, truly I do. This just happens not to be Cuban.

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Well, I found out one important thing making this beef pie and that is that I prefer my plantains as dessert. I haven't had plantains as part of a main coarse before and they were a little too sweet for me, especially with the beef mix. I'm chilean from the coast and we don't eat too many plantains, so I followed some of the advice on some of these reviews and waited until the plantains were very, very ripe. The beef was wonderful tho, I think it would make an excellent empanada filler....and I'm not gonna knock Emeril just cuz I prefer my plantains as dessert. The beef was wonderful and if you like plantains, you will love this pie. But! Even if you don't like plantains, if you're looking for a good beef filler for any kind of beef pie, you will definitely love this mix!

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Not horrible but the plaintains need to be riper. By the way - I am Cuban and this is NOT a "Cuban" dish. I have family that live in Puerto Rico and as far as I know it is a PR dish and delicious! Try it with riper plaintains (black and soft - you won't be disappointed!

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Is delicious and very easy to do and great with white rice.