Pastelón
Pastelón, from above
Non vegPuerto Rico

Pastelón

Sweet plantain layers, savoury picadillo and melted cheese. Puerto Rico's plantain lasagne.

75 minTime
26 gProtein each
mildSpice
Plantain lasagne2 chapters · 1 min read

Make it your way

Grandma's wayRipe plantain and beef picadillo, layered and baked.
The original
626kcalsame
26 gproteinsame
5 gfibresame
75minutessame

Pastelón.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Ripe plantain (ripe nendran banana)4 very ripe plantains, black skinned
Cooking oil (vegetable oil)2 tbsp
Minced beef (beef mince, beef or buff keema)500 g
Onion1
Capsicum (green capsicum, green bell pepper)1
Garlic4 cloves
Coriander leaves (cilantro)a handful
Tomato puree½ cup tomato sauce
Green olives¼ cup, sliced
Raisins3 tbsp
Dried oregano½ tsp
Cumin powder (ground cumin)a pinch
Cheddar cheese1½ cups, grated
Egg2, beaten
Saltto taste

Method

4 steps
  1. 1Slice the plantains lengthwise into strips and fry in the oil (or bake) until golden.
  2. 2Cook onion, capsicum, garlic and coriander, add the beef and brown, then add tomato sauce, olives, raisins, oregano, cumin and salt. Simmer 10 minutes.
  3. 3Layer in a greased dish: plantain, a brush of egg, picadillo, cheese, then plantain, egg and cheese.
  4. 4Bake at 180°C for 30 minutes until bubbling and golden. Rest 10 minutes.
Serve it like this

Cut into squares and serve warm with white rice and a simple salad of avocado and tomato.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pastelón: a bread or rice, a side, something to drink and something sweet.

Bread or rice Arroz con gandules60 min
Bread or rice Methi thepla40 min
With a main Pernil300 min
On the side Paruppu usili40 min
On the side Baingan bharta40 min
A little snack Tostones30 min
To drink Virgin piña colada5 min
Something sweet Tembleque20 min
Sign up to send it to your cook