📝 About This Recipe
A crown jewel of Dominican comfort food, Pastelón de Plátano Maduro is a magnificent lasagna-style masterpiece that marries the honey-like sweetness of very ripe plantains with a deeply savory, spiced beef picadillo. This dish represents the heart of Caribbean soul cooking, offering a complex profile of textures ranging from velvety mashed plantains to gooey melted cheese. It is the perfect centerpiece for a Sunday family gathering, embodying the vibrant and welcoming spirit of Santo Domingo.
🥗 Ingredients
The Plantain Base
- 7-8 pieces Very ripe plantains (Skin should be mostly black with yellow spots)
- 4 tablespoons Unsalted butter (at room temperature)
- 1/4 cups Whole milk (optional, for extra creaminess)
- 1 teaspoon Salt (for the boiling water)
The Beef Picadillo (Filling)
- 1.5 pounds Ground beef (80/20 or 90/10 lean)
- 1 tablespoon Olive oil
- 1 medium Red onion (finely diced)
- 1 piece Cubanelle pepper (seeded and finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano (preferably Dominican oregano)
- 1/4 cups Pitted green olives (sliced or chopped)
- 2 tablespoons Raisins (optional, for traditional sweetness)
- to taste Salt and Black Pepper
The Assembly
- 2 cups Shredded Mozzarella or Cheddar (or a blend of both)
- 2 pieces Large eggs (beaten; used as a binder)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
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2
Prepare the plantains: Peel them and cut each into 3-4 chunks. Place them in a large pot of boiling salted water and cook for about 15-20 minutes until they are very tender when pierced with a fork.
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3
While plantains boil, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned.
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4
Drain any excess fat from the skillet. Add the diced onion, Cubanelle pepper, and garlic. Sauté for 3-4 minutes until the vegetables have softened.
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5
Stir in the tomato paste, oregano, olives, and raisins. Season with salt and pepper. Allow the mixture to simmer on low heat for 10 minutes to develop flavors, then set aside.
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6
Once the plantains are cooked, drain them thoroughly. While still hot, place them in a large bowl and add the butter. Mash until smooth and lump-free.
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7
If the mash feels too stiff, stir in the milk a little at a time until you reach a creamy, spreadable consistency. Let the mash cool slightly.
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8
Spread half of the mashed plantains into the bottom of the prepared baking dish, smoothing it out with a spatula to create an even layer.
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9
Distribute the beef picadillo evenly over the plantain layer, pressing down slightly so it adheres.
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10
Sprinkle half of the shredded cheese over the meat layer.
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11
Spread the remaining mashed plantains over the cheese/meat layer. This is easier if you drop dollops of mash across the surface and then gently connect them.
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12
Pour the beaten eggs evenly over the top layer of plantains; this helps create a beautiful golden crust and binds the casserole. Top with the remaining cheese.
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13
Bake for 25-30 minutes, or until the cheese is bubbly and the edges are starting to turn a deep golden brown.
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14
Crucial Step: Remove from the oven and let the Pastelón rest for at least 15 minutes before slicing. This allows the layers to set so you get clean, beautiful squares.
💡 Chef's Tips
Always use plantains that are black or very dark yellow; green or semi-ripe plantains will be too starchy and won't provide the necessary sweetness. If you want a lower-fat version, you can roast the plantains in their skins instead of boiling them to concentrate the sugars. Don't skip the resting period! Cutting into it immediately will cause the layers to slide apart. For a spicy kick, add a finely chopped habanero or a dash of Caribbean hot sauce to the beef picadillo. Dominican oregano is key for authenticity—it has a more citrusy, savory profile than Mediterranean varieties.
🍽️ Serving Suggestions
Serve with a side of crisp, refreshing Dominican green salad (Ensalada de Repollo) to cut through the richness. A side of white rice and red kidney beans (Habichuelas Guisadas) makes this a full 'Bandera' style feast. Pair with a glass of ice-cold 'Morir Soñando' (orange juice and milk drink) or a light Caribbean lager. Add a few slices of fresh avocado on top of each serving for a buttery finish.