Description
If you’re looking to try something unique and bursting with flavor, Puerto Rican Plantain Lasagna, or pastelón, is the perfect dish. With layers of sweet fried plantains, savory spiced beef, and melted cheese, this casserole is a harmonious blend of sweet and savory that’s guaranteed to delight your taste buds. Ideal for family dinners or special occasions, it’s a dish that brings the comforting warmth of Puerto Rican cuisine straight to your table.
Ingredients
- For the Plantains:
4 ripe plantains (about 3 to 3 1/4 pounds)
1/2 cup vegetable oil - For the Beef Filling:
1 pound ground beef (or ground turkey)
1 teaspoon adobo seasoning blend
1 1/2 teaspoons sazón flavoring blend (optional)
1 small white onion, minced
1 green bell pepper, minced
1 tablespoon recaito or 2 tablespoons chopped cilantro
6 pimento-stuffed green olives, sliced
1 teaspoon capers
1 teaspoon dried oregano
1 cup tomato sauce - For the Cheese:
2 cups shredded Monterey Jack, cheddar, or mozzarella cheese - For the Egg Mixture:
2 large eggs
1/2 teaspoon baking soda
Instructions
- Preheat the Oven:
Preheat your oven to 350°F. Lightly grease a 10×10 casserole dish for a thicker pastelón or a 9×13 dish for a thinner version. - Prepare the Plantains:
Peel the plantains by cutting off both ends, making a slit along the skin, and peeling it off with your hands. Slice the plantains lengthwise into thin strips (about 1/4 inch thick). - Fry the Plantains:
Heat the vegetable oil in a skillet over medium heat (300°F). Fry the plantain slices for about 1 1/2 minutes on each side, until lightly browned. Drain on paper towels. - Cook the Ground Beef:
Drain most of the oil from the skillet, leaving about 1 tablespoon. Heat the skillet over medium-high heat, add the ground beef, and season with adobo and sazón. Cook for 6 minutes, breaking the meat into crumbles, until browned. Drain excess grease. - Prepare the Vegetable Mixture:
In the same skillet, sauté the onion, bell pepper, and recaito for 3 minutes until soft and fragrant. Add the olives, capers, and dried oregano, cooking for 2 more minutes. - Finish the Beef Filling:
Return the browned beef to the skillet with the vegetables. Stir in the tomato sauce and simmer for 5 minutes. Remove from heat. - Assemble the Pastelón:
- Layer the bottom of the greased casserole dish with a single layer of fried plantains.
- Spread half of the beef filling over the plantains and sprinkle with 1/2 cup of cheese.
- Add another layer of plantains, followed by the remaining beef filling and another 1/2 cup of cheese.
- Top with a final layer of plantains.
- Add the Egg Mixture:
Whisk together the eggs and baking soda until frothy. Pour the mixture evenly over the layered pastelón. - Bake the Pastelón:
Bake uncovered for 25 minutes. Remove from the oven, sprinkle the remaining cup of cheese on top, and bake for another 5 minutes, or until the cheese is melted and bubbly. - Cool and Serve:
Let the pastelón cool for 15 minutes before slicing and serving.
Notes
- Choosing Plantains: Use ripe plantains with yellow skins and black spots for optimal sweetness.
- Cheese Options: Feel free to mix cheese varieties for more flavor.
- Make Ahead: Assemble the pastelón up to a day in advance and refrigerate. Bake when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Puerto Rican