Puerto Rican Pinon 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 (PUERTO RICAN PLANTAIN "LASAGNA")



Pastelón (Puerto Rican Plantain

Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced plantains, ground beef, and cheese! Think of it as a Puerto Rican version of lasagna. It's the perfect casserole to make for a potluck or family gathering.

Provided by Marta Rivera

Categories     Dinner     Casserole

Time 1h

Yield 8

Number Of Ingredients 15

4 ripe plantains, about 3 to 3 1/4 pounds
1/2 cup vegetable oil
1 pound ground beef (preferably ground round) or ground turkey
1 teaspoon adobo seasoning blend
1 1/2 teaspoons sazón flavoring blend, store-bought or homemade , optional
1 small white onion, minced (about 1 cup)
1 green bell pepper, minced (about 1 cup)
1 tablespoon recaito flavoring base ( store-bought or homemade ), or 2 tablespoons chopped cilantro
6 pimento-stuffed green olives, sliced
1 teaspoon capers
1 teaspoon dried oregano
1 cup tomato sauce
2 cups Monterey jack, cheddar, or mozzarella cheese, divided
2 large eggs
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 350°F: Lightly grease a 10x10 casserole dish (for a thicker pastelón) or 9x13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.

Nutrition Facts : Calories 598 kcal, Carbohydrate 53 g, Cholesterol 122 mg, Fiber 5 g, Protein 26 g, SaturatedFat 11 g, Sodium 556 mg, Sugar 24 g, Fat 34 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

VEGAN PASTELóN



Vegan Pastelón image

A vegan spin on the traditional Puerto Rican sweet plantain and picadillo "lasagna" recipe.

Provided by Marta Rivera

Categories     dinner     Main Course

Time 1h30m

Number Of Ingredients 18

6 yellow plantains
1/3 cup vegetable oil (plus 1/2 tablespoon for the picadillo)
24 ounces (2 packs) Impossible Burger
1 1/2 teaspoons sazón seasoning
1 teaspoon adobo seasoning
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
kosher salt (to taste)
1 small (1 cup) white onion (diced)
1 medium (1 cup) green bell pepper (diced)
4 cloves garlic (minced)
1/2 cup sofrito
1 cup (8 ounces) tomato sauce
6 manzanilla olives (sliced (optional))
1 teaspoon capers
1 bay leaf
3 packs (24 ounces) vegan cheese (separated)

Steps:

  • Preheat your oven to 350°F (177°C). Set out a 9x13x3-inch casserole dish in which to assemble to pastelón later.

Nutrition Facts : Calories 332 kcal, Carbohydrate 58 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 770 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving

PUERTO RICAN PINON



PUERTO RICAN PINON image

Categories     Beef     Bake

Yield 6-8 servings

Number Of Ingredients 12

3 ripe plantains
1 lb. ground beef
1 c. vegetable oil
1/2 c. onions chopped
1/2 green pepper chopped
1 clove garlic
Recaito
1/2 (8 oz.) can tomato sauce
5 pimento-stuffed olives finely chopped
1T chopped capers
1 can green beans (French style)
3 eggs, slightly beaten

Steps:

  • Peel the plantains and cut each one lengthwise into 4 thick strips. In a 10 to 12 inch heavy skillet, heat vegetable oil. Add plantain strips, turning with a slotted spatula. Cook for about 4 minutes on each side or until golden brown. As they brown, transfer the strips to paper towels to drain and cool. In the same skillet, heat the Add ground beef and separate with a fork to break up lumps. Add the onion, green pepper, and garlic, stirring frequently. Cook for 5 minutes until vegetables are soft, but not brown. Stir in tomato sauce, recaito, salt and pepper. Stirring occasionally, cook briskly until most of the liquid in the pan evaporates. Off the heat, stir in olives, capers and taste for seasoning. Butter baking dish or spray with Pam. Beat the eggs with a fork and add 1/2 the mix into baking dish. Place 1/3 of the plantains in the bottom of the dish. Add the meat. Add the green beans. End with another layer of plantain strips. Pour the rest of the eggs over the plantains. Bake at 350 degrees for 30 minutes.

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