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I picked up this Pastelón recipe from my next-door neighbor from Puerto Rico, and it's now my go-to comfort meal. Think sweet caramel-like plantains sandwiching flavorful beef mince, all covered with gooey cheese on top. It's basically a tropical twist on lasagna, and I promise you'll get addicted after your first bite.
Beloved Dish
Whenever I cook this, folks tell me about their own family versions. Many debate whether adding cheese works or ruins it. Some people mix in green beans, while others prefer sweet raisins with the meat. That's the beauty of this meal - it shows how Puerto Rican families each add their personal touch to make it their own.
Essential Components
- Sweet Plantains: Go for mostly black ones as they're at peak ripeness and will give that wonderful sweet taste you want.
- Ground Beef: We turn this into picadillo loaded with peppers, onions and an amazing spice combo.
- Adobo Seasoning: This wonderful blend with oregano, garlic and spices creates that genuine flavor.
- Sazón: Adds the perfect taste mix and gives your meat that gorgeous color too.
- Recaito: This green base is absolutely crucial in Puerto Rican dishes.
- Cheese: I'm a fan of adding it, but you can leave it out for a more classic approach.
Cooking Process
- Get Plantains Ready
- Take the skin off your ripe plantains and cut them into thin strips lengthwise. Fry until they turn a nice golden brown and get all caramelized, then put them on paper towels to soak up extra oil.
- Make the Beef Filling
- Heat your pan and brown the beef with chopped peppers and onions. After it's cooked through, mix in your spices and let everything come together.
- Layer Your Dish
- Put down your first row of those tasty plantains in the bottom of your dish. Add your spiced meat on top, sprinkle cheese if you're using it, and keep making layers until everything's used up.
- Pour Egg Mix
- Beat some eggs with a bit of milk and drizzle all over the top. This helps everything stick nicely while it cooks.
- Cook
- Stick it in your hot oven for around 30 minutes. You'll know it's done when the egg mixture has set and the top looks golden.
Twists and Options
- Green Beans: Many households love throwing in French cut green beans for extra crunch and color.
- Raisins: Consider mixing some into your meat for tiny sweet surprises.
- No Cheese: For an authentic version, just skip the cheese completely.
- Vegetarian: I've tried it with spiced lentils instead and it turns out amazingly good.
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Helpful Hints
Always go for super ripe plantains - those black marks mean they'll be nice and sweet. When you're frying them, aim for soft and golden rather than crispy since they need to bend easily for the layers. Let the dish sit for a few minutes after cooking so it can firm up before you cut into it.
Enjoying and Keeping
Enjoy this dish hot with a simple salad or beans and rice on the side. It stays good in your fridge for several days and warms up perfectly. You can even pop portions in the freezer, then thaw and heat them up whenever you're hungry for it again.
Frequently Asked Questions
- → Why are the plantains sliced thin?
Thin slices cook better and keep the casserole layers even.
- → Can bananas work as a substitute?
No, bananas don't have the same texture or sweet flavor needed for this dish.
- → What's the purpose of the egg topping?
It holds the entire dish together and adds a smooth, custardy layer.
- → Can I prep this the day before?
Definitely—just assemble and pop it in the fridge for up to a day before cooking.
- → Why let it rest after baking?
It helps firm up the layers, so you can cut clean slices.