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Pastelón – Sweet Plantain Puerto Rican Lasagna

The Posh Latin Cook
8 servings
Advanced
NOT YOUR MOM’S LASAGNA! Here is a great recipe for a Puerto Rican Pastelón. My grandmother’s recipe to be exact. Whenever we visited my abuelita in Philly, she would make this dish and have it waiting for us when we arrived. My grandmothers recipe is not to be confused with a Piñon as most bloggers out there have made the mistake of calling a piñon a pastelón and vise versa. There is a big difference between a the two, as one recipe calls for mashed plantains and the other calls for deep fried plantains. When I tell you that this recipe has it all I mean it! You have the sweetness of the plantain mixed with the tangy, sour and spicy taste of the picadillo meat sauce. The result is a fusion mix of popping flavor. For the original recipe and visual step by step instructions visit the original recipe on my site: http://theposhlatincook.com/2013/03/02/pastelon-sweet-plantain-puerto-rican-lasagna/
Pastelón – Sweet Plantain Puerto Rican Lasagna

Total Steps

25

Ingredients

27

Tools Needed

1

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Pastelón – Sweet Plantain Puerto Rican Lasagna

Ingredients

  • 1.5 pounds Ground Meat (95% lean)
  • 1 Spanish Onion, chopped
  • 1 Cubenelle Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 5 sprigs Cilantro
  • 2 tablespoons Roasted Garlic
  • 4 tablespoons Sofrito
  • 2 tablespoons Pitted Alcapparado
  • 1 teaspoon Salt
  • 1.2 teaspoons Oregano
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1 Bay Leaf
  • 1/2 cup Red Wine
  • 1 tablespoon Olive Oil
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup Sweet Peas
  • 1 cup Roasted Tomatoes
  • 1 can Spanish Tomato Sauce
  • 4 Ripe Plantains
  • 1/2 stick Butter (4 ounces)
  • 1/4 cup Heavy Cream
  • 1/4 cup Puerto Rican Cheese
  • 1/4 cup Grated Cheddar Cheese
  • 1/2 cup Grated Mozzarella Cheese
  • 2 Eggs
  • Salt and Pepper

Instructions

1

Step 1

Pre-Heat Oven At 350

2

Step 2

Brown chopped meat (do not drain juices)

3

Step 3

Add Cilantro, green pepper, red pepper and onion. Saute until translucent

4

Step 4

Mix in garlic

5

Step 5

Mix in Sofrito

6

Step 6

Mix in Alcapparado

7

Step 7

Mix in salt, oregano, black pepper, cayenne pepper and bay leafs.

8

Step 8

Stir in, red wine, olive oil, Worcestershire sauce. Stir well.

9

Step 9

Add sweet peas

10

Step 10

Add roasted tomatoes and tomato sauce.

11

Step 11

Stir, cover and simmer over med heat for 20 min.

12

Step 12

Peel all the sweet plantains

13

Step 13

Cut into smaller parts, place in pot and cover with water.

14

Step 14

Over Medium high heat, Bring to a boil and cook for 15 min then immediately drain water.

15

Step 15

In a non reactive bowl add the plantains and the 4oz butter. Mash with a hand-held mixer on number 4.

16

Step 16

mix in heavy cream and mash and set aside

17

Step 17

Setting up baking dish - Cut a piece of parchment paper to fit your dish, make sure you cut an overhang of 2 inches bigger . This will make lifting the pastelon out of the platter easier.

18

Step 18

Cut a piece of banana leaf for the bottom of the dish

19

Step 19

Setting up the Pastelón - With a rubber pastry spatula you are going to layer your banana and meat sauce. First layer will be sweet plantain, followed by meat and then again sweet plantain.

20

Step 20

Sprinkle PR Cheese

21

Step 21

Sprinkle Cheddar Cheese

22

Step 22

Sprinkle Mozzarella Cheese

23

Step 23

Beat Eggs and Layer Over Cheese, top with Salt and Pepper

24

Step 24

Bake uncovered for 45 minutes. Let cool.

25

Step 25

To remove the Pastelon simply lift out of pan holding the ends of the parchment paper and place on a dish. If you choose to place on a dish over salad.

Tools & Equipment

Tags

Puerto rican recipesPastelonSofrito

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