Pastelón
Ingredients
- 6 medium-ripe large plantains
yellow with some black spots
- 1 cup canola oil
- 1 small yellow onion
peeled and roughly chopped, about 4 ounces
- 1 small green bell pepper
seeded and roughly chopped, about 5 1/2 ounces
- 2 ají dulce chiles
seeded and roughly chopped, optional
- 3 garlic cloves
roughly chopped
- 2 fresh cilantro stems with leaves
roughly chopped
- 2 fresh culantro stems with leaves
roughly chopped, recao
- 2 tablespoons canola oil
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- 1 teaspoon dried oregano
- 3/4 pound fresh tomatoes
finely chopped, about 1 1/2 cups
- 1/2 cup white wine
or water
- 3 tablespoons tomato paste
- 1/2 cup pimento-stuffed manzanilla olives
quartered
- 2 tablespoons yellow or brown raisins
optional
- to tasteSalt and pepper
- 1 tablespoon unsalted butter
- 2 large eggs
- Kosher salt
- 2 cups shredded mozzarella
8 to 10 ounces
Directions
- 1
Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef’s knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that’s OK! Carry on.)
- 2
In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
- 3
Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
- 4
Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
- 5
Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
- 6
Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
- 7
Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
- 8
Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
Pastelón
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About this Recipe
Craving the ultimate Puerto Rican comfort food that feels like a warm hug? This authentic Pastelón recipe brings together layers of sweet, savory, and cheesy goodness, making it an unforgettable dish perfect for any occasion.
This Pastelón recipe truly shines by starting with medium-ripe plantains, expertly fried until they achieve a glorious golden hue and irresistible sweetness. This crucial step prevents mushiness and builds a foundational layer of texture and flavor that sets it apart. The heart of the dish, a vibrant picadillo, is richly seasoned with fresh tomatoes, garlic, and aromatic herbs like cilantro, then enhanced with a splash of white wine. The optional inclusion of raisins introduces a delightful sweet-and-savory complexity, a hallmark of traditional Puerto Rican cuisine, ensuring every bite is perfectly balanced.
Prepare your senses for a truly satisfying culinary experience. You'll delight in the perfectly tender, slightly caramelized plantain slices, which provide a beautiful contrast to the robust and flavorful picadillo filling. This savory mixture of lean ground beef, briny pimento-stuffed olives, and the subtle tang of fresh tomatoes is wonderfully aromatic. Each layer is generously blanketed with melty, bubbling mozzarella, creating a comforting, golden-brown top. The overall effect is a harmonious blend of sweet, savory, and umami, with textures that are soft, tender, and incredibly comforting—a true taste of home.
The beauty of Pastelón lies in its adaptability. While this recipe utilizes mozzarella, feel free to substitute with any other mild, meltable cheese you prefer, such as provolone or a Monterey Jack blend, to tailor it to your taste. For an even deeper aromatic profile, seek out ají dulce chiles and culantro, but rest assured, the dish will be delicious without them if they're unavailable. If you're not a fan of the sweet-and-salty combination, simply omit the raisins from the picadillo without compromising the dish's integrity.
This hearty and flavorful Pastelón makes a magnificent centerpiece for a comforting family dinner or an impressive dish to share at any gathering. It’s wonderfully satisfying on its own, but you might consider serving it alongside a simple, crisp green salad to add a fresh counterpoint to its rich flavors.