PastelÓn Recipes

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PASTELON (PUERTO RICAN LAYERED CASSEROLE)



Pastelon (Puerto Rican Layered Casserole) image

This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together. There is a little bit of salty, sweet, and savory all in one bite.

Provided by Jenna M.

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h21m

Yield 8

Number Of Ingredients 14

1 pound lean ground beef
1 cup tomato sauce
⅓ cup sofrito
8 green olives, finely chopped
1 teaspoon crushed garlic
1 teaspoon salt, divided
¼ cup recao
¼ teaspoon dried oregano
cooking spray
¾ cup vegetable oil
6 large ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices
5 large eggs
1 (9 ounce) package frozen French cut green beans, thawed and drained
1 cup shredded mozzarella cheese

Steps:

  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
  • Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
  • Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
  • Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
  • Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 70.2 g, Cholesterol 149.4 mg, Fat 15.2 g, Fiber 6.2 g, Protein 18.3 g, SaturatedFat 4.6 g, Sodium 678.2 mg, Sugar 33.2 g

PASTELóN RECIPE BY TASTY



Pastelón Recipe by Tasty image

Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!

Provided by Tikeyah Whittle

Categories     Lunch

Time 3h30m

Yield 6 servings

Number Of Ingredients 17

1 small bunch fresh cilantro
1 small bunch fresh culantro
1 red bell pepper, small , roughly chopped
1 small green bell pepper, seeded and roughly chopped
1 medium head garlic, cloves seperated and peeled
1 teaspoon dried oregano
½ teaspoon ground cumin
1 ¼ cups canola oil, divided
5 pimento-stuffed spanish olives, thinly sliced into rounds
1 lb ground beef
½ teaspoon kosher salt, plus more to taste
2 teaspoons dried adobo seasoning, divided
1 ¼ teaspoons sazon goya seasoning powder, with saffron
1 can tomato sauce
4 very ripe plantains
3 cups shredded mozzarella cheese, divided
2 large eggs

Steps:

  • To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
  • Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
  • Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
  • Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
  • Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
  • Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
  • Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
  • Preheat the oven to 350°F (180°C).
  • Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
  • In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
  • Pour the egg mixture over the plantains, then cover the baking dish with foil.
  • Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams

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