Pastelon Puerto Rican Layered Casserole Recipes

PASTELóN

Steps:

• 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.)
• 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.)
• 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).
• 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.
• 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.)
• 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.
• 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.
• 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.

PASTELON (PUERTO RICAN LAYERED CASSEROLE)

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.

HEALTHIER PASTELóN (PUERTO RICAN SWEET PLANTAIN "LASAGNA")

Steps:

• In a 3 quart caldero or dutch oven, heat the olive oil over medium-high heat. Once the oil begins to shimmer, add the ground turkey. Sprinkle the adobo, sazón, and black pepper evenly over the meat to season it.
• Use a spoon to break up the meat and cook the ground turkey for 4 minutes, stirring frequently, until the meat is brown and the juices run clear. Once the meat is browned, drain all but a tablespoon of the fat from the pot.
• Stir the green bell pepper, onion, garlic, and oregano into the pot with the seasoned meat. Sauté these together for 2-3 minutes, or until the veggies begin to look glossy and start to brown slightly. Next, stir the tomato sauce, olives, capers, and sofrito into the meat mixture in the pot. Allow the liquid in the mixture come to a simmer, then reduce the heat to low. Allow the picadillo to gently simmer, uncovered, for 5-10 minutes, stirring occasionally.Once the picadillo is thick and only a smidge runny, remove it from the heat and allow it to cool slightly.
• After peeling your yellow plantains, use a knife to slice them into 1" thick rounds. In a pot or mixing bowl, use a potato masher or a sturdy fork to mash the plantains smooth. The plantains should look like mashed potatoes.
• Create a pre-formed layer of the mashed plantains to use as the second layer of the pastelón: line the bottom of the baking dish with a sheet of plastic wrap that is lightly greased. Arrange the layer of mashed plantains in the bottom of the dish, smoothing it out evenly with an off-set spatula or spoon. Press firmly so the plantain layer is compacted, then carefully lift out the plastic wrap. You'll now have a perfect layer to use as you assemble your pastelón.
• Once the second layer is formed and removed, use the rest of the mash to form the bottom layer in the pan.
• In a small mixing bowl vigorously beat the eggs and baking soda together. Set this aside while you begin assembling the pastelón.
• Preheat your oven to 350°F.Begin assembling your pastelón by spreading half of the ground turkey picadillo on the layer of mashed plantains you smoothed out earlier. Top the picadillo with a cup of the shredded mozz.
• Nestle the pre-formed (second) layer of mashed plantains onto the cheese layer. If it breaks apart while you're arranging it on the picadillo, that's okay. Just smush it together as best you can.Cover this second layer with the last of the picadillo.
• Using the same paring knife that you cut the plantains with, stab the pastelón in a few spots. This helps the egg mixture get down through the solid layer of mashed plantain. Now, pour the egg mixture all over the pastelón.
• Cover the baking dish in a layer of aluminum foil and place it in the preheated oven. Bake the pastelón for 30 minutes. After 30 minutes, remove the baking dish from the oven. Remove the foil covering and sprinkle the remaining cheese over the top of the pastelón. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned.
• Remove the pastelón from the oven and allow it to cool, uncovered, for 10 minutes. Serve with a garden salad, a few slices of ripe avocado, or on its own.

PASTELóN DE PLáTANO MADURO

Steps:

• In a large, heavy-bottomed saucepan, heat the oil over low heat.
• Add the garlic and cook over medium heat until softened, being careful not to burn it.
• Add the tomatoes and bell pepper.
• Cover and cook over medium heat for 45 minutes or until the tomatoes are tender.
• Remove from the heat and mix in the blender.
• Allow to cool to room temperature.
• In a Dutch oven, heat the olive oil over medium heat and cook the onion for 3 minutes, stirring constantly.
• Add the garlic and sauté for 1 minute.
• Add the ground beef and sauté for 10 minutes, stirring regularly.
• Add all the other ingredients and mix well.
• Finally add the previously prepared tomato sauce and cook covered for 15 minutes.
• Peel the plantains.
• Boil them in enough water to cover the bananas with 1 teaspoon of salt.
• Cook them covered for 20 minutes.
• Preheat the oven to 350 F / 175 C.
• Spread 4 tablespoons of butter at the bottom of a 6x9 inch (15 x 22 cm) baking dish.
• Remove the plantains from the water, drain them and, in a salad bowl, mix them with the remaining butter until they become a smooth and creamy purée.
• Place half of the plantain puree at the bottom of the baking dish and spread evenly with a spatula.
• Place a layer of ground meat in the sauce on top.
• Garnish with half of the cheese.
• Place the other half of the plantain purée on top of it, spreading it evenly over a spatula.
• Sprinkle with the remaining cheese.
• Bake and cook until the cheese is golden, about 10 to 15 minutes.
• Wait 5 to 10 minutes before unmolding.