📝 About This Recipe
A true masterpiece of Puerto Rican soul food, Pastelón is a brilliant fusion of sweet and savory that replaces traditional pasta sheets with layers of caramelized ripe plantains. This Caribbean 'lasagna' features a deeply seasoned ground beef picadillo, salty melted cheese, and a hint of briny olives and capers. It is a celebratory dish that perfectly captures the vibrant, sun-drenched flavors of the island in every decadent bite.
🥗 Ingredients
The Plantain Layers
- 6-8 pieces Very ripe yellow plantains (Look for skins that are mostly black for maximum sweetness)
- 1/2 cup Vegetable or Canola oil (for frying)
- 2 pieces Large eggs (beaten; used as a binder)
The Picadillo Filling
- 1.5 pounds Ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 cup Puerto Rican Sofrito (homemade or store-bought)
- 8 ounces Tomato sauce (canned)
- 1 packet Sazón with Culantro and Achote (for color and depth)
- 1 teaspoon Adobo seasoning (adjust to taste)
- 1/4 cup Manzanilla olives (stuffed with pimentos, sliced)
- 1 tablespoon Non-pareil capers (drained)
- 1 teaspoon Dried oregano (crushed between palms)
- 2 tablespoons Raisins (optional, for traditional sweetness)
Assembly & Topping
- 2 cups Shredded Mozzarella or Monterey Jack cheese (divided)
- 2 tablespoons Fresh cilantro (finely chopped for garnish)
👨🍳 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 non-stick spray.
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2
Prepare the plantains by cutting off the ends, slicing through the skin lengthwise, and peeling them. Slice each plantain lengthwise into 3 or 4 long, thin strips.
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3
Heat the oil in a large skillet over medium heat. Fry the plantain strips in batches for 2-3 minutes per side until they are golden brown and tender. Drain on paper towels.
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4
In a separate large skillet or caldero, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon until no longer pink. Drain excess fat if necessary.
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5
Stir in the sofrito and cook for 2-3 minutes until fragrant. Add the tomato sauce, sazón, adobo, oregano, olives, capers, and raisins.
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6
Lower the heat to a simmer and cook the picadillo for 10-15 minutes until the liquid has reduced and the flavors are well married. The mixture should be moist but not runny.
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7
To begin assembly, place a layer of fried plantains at the bottom of the prepared baking dish, slightly overlapping them to cover the entire base.
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8
Spread half of the picadillo mixture evenly over the plantain layer, then sprinkle with 1/2 cup of the shredded cheese.
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9
Add a second layer of plantains, followed by the remaining picadillo and another 1/2 cup of cheese.
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10
Finish with a final top layer of plantains. In a small bowl, beat the 2 eggs and pour them evenly over the top of the casserole; this acts as a glue to hold the structure together.
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11
Sprinkle the remaining 1 cup of cheese over the top.
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12
Bake for 25-30 minutes, or until the cheese is bubbly and golden and the egg binder is set.
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13
Remove from the oven and let it rest for at least 10-15 minutes. This is crucial for the layers to set so you can cut clean squares.
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14
Garnish with fresh cilantro and serve warm.
💡 Chef's Tips
The riper the plantains (black skins), the better the contrast with the salty beef; if they aren't ripe enough, the dish will be starchy rather than sweet. If you want a lighter version, you can brush the plantain slices with oil and bake them at 400°F for 15 minutes instead of frying. Don't skip the resting period after baking, or the Pastelón will fall apart when you try to plate it. For an extra kick, add a finely chopped habanero or a splash of hot sauce to the picadillo while it simmers. If you can't find sofrito, make a quick version by blending onions, green peppers, garlic, and cilantro.
🍽️ Serving Suggestions
Serve with a side of Arroz Blanco (White Rice) and Habichuelas Guisadas (Stewed Beans). A simple green avocado salad with a light vinaigrette balances the richness of the beef and cheese. A cold glass of Malta or a refreshing Passion Fruit juice (Parcha) pairs beautifully. For a lighter side, try a quick cabbage and carrot slaw with a splash of lime juice.