Pastelón - Puerto Rican Plantain Lasagna
Puerto Rican Pastelon is a savory, layered dish that features ground meat (typically beef or pork), plantains, and cheese. It's a popular dish in Puerto Rican cuisine, often served on special occasions.
Ingredients
For the Plantains
- 6 ripe plantains yellow with black spots
- 1 cup vegetable oil for frying
For the Meat Filling
- 1 ½ pounds ground beef or ground turkey
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 green bell pepper finely chopped
- 4 cloves garlic minced
- 1 can 8 ounces tomato sauce
- ¼ cup stuffed green olives sliced
- 1 packet sazón with annatto
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon fresh cilantro chopped (optional)
For Assembly
- 4 large eggs
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
Prepare the Plantains
- Peel the plantains and slice them lengthwise into thin strips, about ¼ inch thick.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Fry the plantain slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
- Remove the fried plantains from the skillet and place them on a paper towel-lined plate to drain excess oil.
Make the Meat Filling
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the ground beef or turkey to the skillet, breaking it apart with a spoon, and cook until it is browned and cooked through.
- Stir in the tomato sauce, sliced olives, sazón, adobo seasoning, cumin, oregano, salt, and pepper.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- If desired, stir in the chopped cilantro for added flavor.
Assemble the Pastelón
- Preheat your oven to 350°F (175°C).
- In a 9x13 inch baking dish, layer the ingredients as follows:
- A layer of fried plantains to cover the bottom of the dish.
- Spread half of the meat mixture evenly over the plantains.
- Add another layer of fried plantains.
- Spread the remaining meat mixture over the plantains.
- Top with a final layer of fried plantains.
- In a small bowl, beat the eggs and pour them evenly over the top layer of plantains. This will help bind the pastelón together.
Bake and Serve
- Sprinkle the shredded mozzarella and cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Allow the pastelón to rest for 10 minutes before cutting into it to serve.
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