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I learned to make Pastelón from my Puerto Rican neighbor and it's become one of my favorite comfort foods to cook. Picture layers of sweet caramelized plantains hugging seasoned ground beef all topped with melty cheese. It's like lasagna got a tropical makeover and trust me once you try it you'll be hooked.
A Family Favorite
Every time I share this recipe someone tells me their family makes it differently. Some swear by adding cheese others say it's sacrilege. Some toss in green beans while others add sweet raisins to the meat. That's what I love about this dish it tells the story of so many Puerto Rican families through their own special tweaks.
Key Ingredients
- Sweet Plantains: Look for plantains that are mostly black these are perfectly ripe and will give you that amazing sweet flavor.
- Ground Beef: This becomes our picadillo packed with onions peppers and the most incredible spice blend.
- Adobo Seasoning: This magical mix of garlic oregano and spices is essential to the authentic taste.
- Sazón: Brings that perfect blend of flavors plus gives the meat that beautiful color.
- Recaito: This green cooking base is pure gold in Puerto Rican cooking.
- Cheese: I love adding it but feel free to skip it if you're going traditional.
Step-by-Step Instructions
- Prepare the Plantains
- Peel those ripe plantains and slice them lengthwise nice and thin. Fry them until they're golden brown and caramelized then let them rest on paper towels.
- Cook the Picadillo
- Get your pan hot and cook that ground beef with diced onions and peppers. Once it's browned add your seasonings and let all those flavors meld together.
- Assemble the Pastelón
- Start with a layer of those gorgeous plantains in your baking dish. Top with your seasoned meat sprinkle with cheese if you're using it and repeat until you run out of ingredients.
- Add Egg Mixture
- Whisk up some eggs with a splash of milk and pour it all over. This helps everything stick together as it bakes.
- Bake
- Pop it in your preheated oven and let it work its magic for about half an hour. You want the eggs set and the top golden brown.
Variations and Substitutions
- Green Beans: Some families swear by adding French cut green beans it adds nice color and texture.
- Raisins: Try adding some to your meat mixture for little bursts of sweetness.
- No Cheese: Want to keep it traditional? Skip the cheese entirely.
- Vegetarian: I've made this with seasoned lentils and it's surprisingly delicious.
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Tips for Success
The key is using super ripe plantains those black spots mean sweet delicious flavor. When you're frying them aim for golden not crispy they need to stay flexible for layering. Let your finished dish rest a bit before cutting it helps everything hold together beautifully.
Serving and Storing
Serve this beauty while it's still warm maybe with a fresh salad or some rice and beans on the side. It keeps well in the fridge for a few days and reheats like a dream. You can even freeze portions for later just thaw and reheat when the craving hits.
Frequently Asked Questions
- → Why slice plantains thinly?
Thin slices cook evenly and create better layers in final dish.
- → Can I use regular bananas?
No, plantains have different texture and sweetness level needed for this dish.
- → Why add egg mixture on top?
Helps bind layers together and creates custard-like texture.
- → Can I make this ahead?
Yes, assemble up to a day ahead and bake before serving.
- → Why let it rest before serving?
Helps layers set so dish holds shape when cut.