Entree: Puerto Rico – Northern Culinary Region – Pastelón (Layered Puerto Rican casserole of sweet plantains filled with seasoned ground beef 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 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 very ripe yellow-to-black plantains, about 3 lb (1.4 kg) total, peeled and sliced lengthwise into 1/4 in (6 mm) strips
- 1 cup (240 ml) vegetable oil for frying
- 1 lb (454 g) ground beef
- 1/2 cup (120 g) sofrito (store-bought or homemade)
- 1/2 medium yellow onion, finely chopped (about 1/2 cup (120 ml) or 2 7/8 oz (80 g))
- 1/2 red bell pepper, finely chopped (about 1/2 cup (120 ml) or 2 5/8 oz (75 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 cup (240 ml) tomato sauce
- 1/4 cup (40 g) green olives, sliced
- 1/4 cup (40 g) raisins (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 large eggs (3 1/2 oz (100 g)), beaten
- 8 oz (225 g) shredded mozzarella or queso blanco
- 1 tbsp (15 ml) vegetable oil for cooking the picadillo
- 1/4 cup (60 ml) water or beef broth if needed to loosen sauce

Show original ingredient measurements

- 6 very ripe yellow-to-black plantains, about 3 lb (1.4 kg) total, peeled and sliced lengthwise into 1/4 in (6 mm) strips
- 1 cup (240 ml) vegetable oil for frying
- 1 lb (454 g) ground beef
- 1/2 cup (120 g) sofrito (store-bought or homemade)
- 1/2 medium yellow onion, finely chopped (about 1/2 cup or 80 g)
- 1/2 red bell pepper, finely chopped (about 1/2 cup or 75 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) tomato sauce
- 1/4 cup (40 g) green olives, sliced
- 1/4 cup (40 g) raisins (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 large eggs (100 g), beaten
- 8 oz (225 g) shredded mozzarella or queso blanco
- 1 tbsp (15 ml) vegetable oil for cooking the picadillo
- 1/4 cup (60 ml) water or beef broth if needed to loosen sauce

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat vegetable oil in a heavy skillet over medium-high heat. Fry plantain slices in batches until golden and softened, about 2–3 minutes per side. Drain on paper towels and set aside.
2. Drain excess frying oil, reserving 1 tablespoon (15 ml) for the picadillo. In a large skillet, heat 1 tbsp (15 ml) oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened, about 3–4 minutes.
3. Add ground beef, breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes. Stir in sofrito, tomato sauce, olives, raisins, cumin, oregano, salt, and pepper. Simmer 5–8 minutes until flavors meld; add 1/4 cup (60 ml) water or broth if mixture seems dry. Adjust seasoning.
4. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
5. To assemble, layer the bottom of the dish with a single layer of fried plantain strips to cover completely. Spread half of the picadillo over the plantains, sprinkle with one-third of the cheese, then top with another full layer of plantains. Repeat with remaining picadillo, then a final layer of plantains. Pour beaten eggs evenly over the top and sprinkle remaining cheese.
6. Bake uncovered for 25–30 minutes until cheese is melted and the casserole is set and bubbling. Let rest 10 minutes before slicing to help it hold together.
7. Cut into squares and serve warm, accompanied by a simple salad or Puerto Rican rice if desired.

1. Heat vegetable oil in a heavy skillet over medium-high heat. Fry plantain slices in batches until golden and softened, about 2–3 minutes per side. Drain on paper towels and set aside.
2. Drain excess frying oil, reserving 1 tablespoon for the picadillo. In a large skillet, heat 1 tbsp (15 ml) oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened, about 3–4 minutes.
3. Add ground beef, breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes. Stir in sofrito, tomato sauce, olives, raisins, cumin, oregano, salt, and pepper. Simmer 5–8 minutes until flavors meld; add 1/4 cup (60 ml) water or broth if mixture seems dry. Adjust seasoning.
4. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
5. To assemble, layer the bottom of the dish with a single layer of fried plantain strips to cover completely. Spread half of the picadillo over the plantains, sprinkle with one-third of the cheese, then top with another full layer of plantains. Repeat with remaining picadillo, then a final layer of plantains. Pour beaten eggs evenly over the top and sprinkle remaining cheese.
6. Bake uncovered for 25–30 minutes until cheese is melted and the casserole is set and bubbling. Let rest 10 minutes before slicing to help it hold together.
7. Cut into squares and serve warm, accompanied by a simple salad or Puerto Rican rice if desired.