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Pastelón (Puerto Rican Plantain Lasagna)
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Classic Puerto Rican Pastelón: Layers of plantains, ground beef, and cheese casserole. Perfect for potlucks or family gatherings.
Ingredients:
  • 4 ripe plantains, about 3 to 3 1/4 pounds
  • 1/2 cup vegetable oil
  • 1 pound ground beef (preferably ground round) or ground turkey
  • 1 teaspoon adobo seasoning blend
  • 1 1/2 teaspoons sazón flavoring blend,  store-bought  or  homemade , optional
  • 1 small white onion, minced (about 1 cup)
  • 1 green bell pepper, minced (about 1 cup)
  • 1 tablespoon recaito flavoring base ( store-bought  or  homemade ), or 2 tablespoons chopped cilantro
  • 6 pimento-stuffed green olives, sliced
  • 1 teaspoon capers
  • 1 teaspoon dried oregano
  • 1 cup tomato sauce
  • 2 cups Monterey jack, cheddar, or mozzarella cheese, divided
  • 1/2 teaspoon baking soda
Instructions:
  • Preheat the oven to 350°F and lightly grease either a 10x10 or 9x13 casserole dish with nonstick cooking spray or butter, depending on your desired thickness of the pastelón.
  • Prepare the plantains: Cut both ends off the plantain, then make a slit down the back using the tip of your knife. Peel off the skin with your thumbs and discard. Halve the plantains lengthwise, lay them flat side down for stability, then thinly slice using a sharp knife. Aim for slices about 1/4-inch thick. Alternatively, carefully use a mandoline for thin slices, considering the plantains' soft texture and the mandoline's sharpness.
  • Fry the plantains: Heat vegetable oil in a large skillet over medium heat to 300°F. Once hot, fry 4-5 plantain slices for about 1 1/2 minutes on each side until lightly browned. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining plantains.
  • After frying the plantains, leave 1 tablespoon of oil in the pan. Heat the pan over medium-high heat, then add the ground beef and season with adobo and sazón. Cook the meat, breaking it into crumbles, for 6 minutes or until browned. Drain excess grease through a colander, keeping some in the pan for cooking the vegetables.
  • Return the empty pan to the heat. Cook onions, bell pepper, and recaito until glossy, about 3 minutes. Add olives, capers, and dried oregano; cook for an additional 2 minutes.
  • Add the cooked ground beef back to the pan with the vegetables, pour in the tomato sauce, and mix well. Let it simmer briefly before removing from heat.
  • Create layers of flavors and textures in the pastelón: Start with a bed of fried plantain strips at the bottom of the casserole dish. Add a generous 1-inch layer of the savory ground beef mixture on top of the plantains. Sprinkle 1/2 cup of delectable shredded cheese over the beef. Repeat the layers with more plantains, flavorful meat, and cheese, holding back 1 cup for later. Finish with a final layer of plantains to seal in all the deliciousness.
  • Create the egg layer: Whisk eggs and baking soda in a small bowl until frothy, then pour over the plantains.
  • After baking the pastelón uncovered for 25 minutes, sprinkle the remaining cup of cheese on top. Bake for another 5 minutes until the cheese melts.
  • After baking, let the pastelón cool for at least 15 minutes before slicing and serving to preserve its shape. Store leftovers covered in the refrigerator for up to three days. To reheat, warm in the microwave or oven. Enjoy the recipe? Leave a rating and review!

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