Entree: Puerto Rico – National Cuisine – Pastelón (Layered baked casserole of sweet ripe plantains filled with seasoned ground meat and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 4 large very ripe plantains, peeled and cut into 1/2-inch slices, approx 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 lb (454 g) ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) tomato sauce
- 1/4 cup (40 g) sliced green olives
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter
- 2 large eggs, beaten
- 8 oz (225 g) shredded mozzarella or queso blanco
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Fry the plantain slices in 2 tbsp (30 ml) of the oil in batches over medium heat until very tender and golden, about 3–5 minutes per side; drain on paper towels. Mash the warm plantains with the butter and beaten eggs until smooth and season lightly with salt and pepper to form the plantain batter. In a skillet, heat the remaining 1 tbsp (15 ml) oil and sauté the onion, bell pepper and garlic until softened, about 5 minutes. Add the ground beef and cook until browned, breaking it up as it cooks; stir in the tomato sauce, olives, cumin, oregano and simmer 8–10 minutes until flavors meld, then adjust seasoning.
2. Assemble the pastelón in a 9x13-inch (23x33 cm) baking dish by spreading a thin layer of mashed plantain across the bottom, add a layer of half the meat filling, then a layer of half the cheese. Repeat with another plantain layer, the remaining meat and finish with a final layer of plantain topped with the remaining cheese. Bake at 350°F (180°C) until set and cheese is melted and lightly golden, about 30–40 minutes. Let rest 10 minutes before slicing, garnish with chopped cilantro if desired, and serve warm.