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I picked up this Pastelón recipe from my neighbor who's Puerto Rican, and now it's one of my go-to comfort meals. Think of sweet caramelized plantains sandwiching flavorful ground beef, all crowned with gooey cheese. It's basically a tropical twist on lasagna, and I promise you'll get addicted after your first bite.
Beloved Dish
Whenever I make this dish, people always tell me about their family's unique version. Some folks can't imagine it without cheese, while others say that's totally wrong. You might find some adding green beans, and others mixing sweet raisins into the meat. That's what makes this meal special - it represents countless Puerto Rican households through their personal touches.
Essential Components
- Sweet Plantains: Go for mostly black plantains as they're at peak ripeness and will give that wonderful sweetness you want.
- Ground Beef: This turns into our picadillo loaded with peppers, onions and an incredible mix of spices.
- Adobo Seasoning: This wonderful combo of oregano, garlic and spices creates that genuine flavor we need.
- Sazón: Adds the perfect taste profile and gives your meat that gorgeous color too.
- Recaito: This green base is absolutely crucial in Puerto Rican food.
- Cheese: I'm a fan of adding it, but you can leave it out for a more traditional approach.
Cooking Process
- Get Plantains Ready
- Take off the skins and cut your ripe plantains into thin slices lengthwise. Fry until they turn golden and sweet, then put them on paper towels to drain.
- Make the Meat Filling
- Heat your pan and brown the ground beef with peppers and onions. After it's cooked through, mix in your spices and let everything combine well.
- Build Your Layers
- Put down a bed of those yummy plantains in your dish. Cover with your spiced meat, scatter cheese if you want, and keep going until you've used everything up.
- Pour Egg Mixture
- Beat some eggs with a bit of milk and drizzle it over the top. This will bind everything nicely as it cooks.
- Cook
- Stick it in your hot oven for around 30 minutes. You'll know it's done when the eggs have set and the top looks golden.
Alternate Options
- Green Beans: Many households love throwing in French cut green beans for extra color and crunch.
- Raisins: Consider mixing some into your beef for unexpected sweet spots.
- No Cheese: For a more authentic version, just skip the cheese completely.
- Vegetarian: I've tried using seasoned lentils instead and was shocked by how tasty it was.
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Handy Cooking Advice
You really need super ripe plantains - those black marks mean they'll be perfectly sweet. When you're frying them, go for golden but not crunchy since they need to bend for the layers. After baking, let it sit for a bit before cutting so it won't fall apart when served.
Enjoying and Keeping
Dish this up while it's hot, maybe with a simple salad or some rice and beans on the side. It stays good in your fridge for several days and warms up wonderfully. You can even stick portions in the freezer for later - just thaw and heat them up whenever you're in the mood.
Frequently Asked Questions
- → Why should plantains be thinly sliced?
Thin slices make layers consistent and cook evenly.
- → Can regular bananas replace plantains?
No, bananas don’t have the right texture or flavor for this dish.
- → Why add eggs on top?
Eggs hold everything together and give a creamy finish.
- → Is it okay to prep this in advance?
Absolutely. Assemble it a day early and bake it fresh when ready to serve.
- → Why does it need to rest before cutting?
Resting helps the layers stay intact when sliced.