Banana and Meat Pie (Piñon)

Norma Carr, 1978 Puerto Rican Cooking Show Demonstrator

• 1½ lbs. ground beef
• ¼ c. ham, chopped
• 2 T. salt pork, chopped
• 1 green pepper, chopped
• 1 round onion, chopped
• 2 tsp. oregano
• 2 tsp. salt
• 2 tsp. olive oil
• ½ tsp. vinegar
• 1 clove garlic
• 1 T. olive oil
• 24 green olives
• ½ c. raisins (opt.)
• 2 tsp. capers
• 2 T. achiote oil
• 1 (8-oz.) can tomato sauce
• 1 c. salad oil
• 6 very ripe Hawaiian cooking bananas
• 4 eggs, beaten

In a bowl, combine ground beef, ham, salt pork, green pepper and onion. With a mortar and pestle, grind the oregano with the salt, the 2 teaspoons olive oil, the vinegar and garlic. Heat the 1 tablespoon olive oil in a large saucepan. Add meat mixture and cook over medium heat until beef is browned. Lower heat and stir in olives, raisins, capers, and achiote oil and tomato sauce. Cover and simmer for 10 minutes; uncover and cook 10 more minutes. Remove from heat. Heat the salad oil in a deep skillet. Cut each banana into 4 lengthwise slices. Fry until golden brown. Drain. Pour half of beaten eggs into a 9-inch pie plate. Place ½ of the fried bananas on eggs. Strain meat filling and pour over bananas. Place remaining bananas on top. Bake at 350° for 30 minutes. Serves 6.