
How To Make Homemade Pastelón
If you haven’t tasted Pastelón yet, you’re clearly missing out. It’s plantain, beef, and cheese all layered into one amazing dish.
Serves:
Ingredients
- 1small fresh cilantro
- 1small fresh culantro
- 1red bell pepper,small, roughly chopped
- 1small green bell pepper,seeded and roughly chopped
- 1medium garlic,cloves seperated and peeled
- 1tspdried oregano
- ½tspground cumin
- 1¼cupscanola oil,divided
- 5pimento stuffed spanish olives,thinly sliced into rounds
- 1lbground beef
- ½tspkosher salt,plus more to taste
- 2tspdried adobo seasoning,divided
- 1¼tspsazon goya seasoning powder,with saffron
- 1cantomato sauce
- 4very ripe plantains
- 3cupsmozzarella cheese,shredded, divided
- 2large eggs
Instructions
-
To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined.
-
Heat ¼ cup of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown for about 3 minutes. Add the olives to the pan and stir to combine.
-
Add the ground beef to the pan and cook until no longer pink for about 7 minutes. Season with ½ teaspoon of salt.
-
Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally until most of the liquid is absorbed into the meat for about 7 minutes.
-
Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set it aside.
-
Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
-
Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer.
-
Fry the plantains in batches until they are lightly browned on the edges and tender in the centers for 4 to 5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
-
Preheat the oven to 350 degrees F.
-
Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture.
-
Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
-
In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
-
Pour the egg mixture over the plantains, then cover the baking dish with foil.
-
Bake the pastelón until the eggs are set and the cheese is bubbly for about 25 minutes. Remove from oven and turn the oven to broil.
-
Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes or until cheese on top is golden brown. Let rest for 10 minutes before serving.
-
Enjoy!
Nutrition
- Calories: 1215.94kcal
- Fat: 95.31g
- Saturated Fat: 30.10g
- Trans Fat: 1.08g
- Monounsaturated Fat: 45.49g
- Polyunsaturated Fat: 14.76g
- Carbohydrates: 49.47g
- Fiber: 4.89g
- Sugar: 23.20g
- Protein: 46.33g
- Cholesterol: 231.32mg
- Sodium: 1386.20mg
- Calcium: 809.56mg
- Potassium: 1242.46mg
- Iron: 4.23mg
- Vitamin A: 407.50µg
- Vitamin C: 64.18mg
Have your own special recipe to share? Submit Your Recipe Today!