Puerto Rican Pastelón
Layers of fried ripe plantains, seasoned beef, and cheese, baked with egg until set and golden.
This pastelón pairs sweet ripe plantains with a savory filling of beef, olives, and capers. The recipe makes about 6–8 portions; 7 is used as a reference. Allow about 40 minutes for preparation, approximately 120 minutes for cooking, and 10 minutes to rest.
Method
- 01
Fry the plantains
Preheat the oven to 175 °C. Heat the oil in a large skillet to about 150 °C and fry the plantains in batches, for approximately 4 minutes per side. Transfer them to a plate lined with paper towels. Grease a baking dish with a little of the oil.
- 02
Cook the filling
Remove almost all the oil from the skillet, leaving about 2 tablespoons. Cook the onion and pepper for 4–5 minutes, until tender. Add the beef, tomato sauce, sazón, and adobo. Break up the beef and cook, stirring, for about 7 minutes, until it is no longer pink. Remove from the heat and stir in the olives, cilantro, capers, and oregano.
12 min - 03
Assemble the pastelón
Beat the eggs with the baking soda until the mixture bubbles. In the baking dish, alternate layers of plantains, filling, and shredded cheese, distributing the oregano between the layers as well. Finish with a layer of plantains and pour the beaten eggs evenly over the whole dish.
- 04
Bake and brown
Bake at 175 °C for 30 minutes. Sprinkle over the reserved cheese and broil for 8–10 minutes, until the top is golden and bubbling.
40 min - 05
Rest and serve
Remove the pastelón from the oven and let it rest before cutting it into portions.
10 min
Ingredients
Sources and review
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