Ingredients
4 ripe plantains, about 3 to 3 1/4 pounds
1/2 cup vegetable oil
1 pound ground beef or turkey
1 teaspoon adobo
1 1/2 teaspoons sazón
1 cup minced white onion
1 cup minced green bell pepper
2 tablespoons chopped cilantro
6 pimento-stuffed green olives, sliced
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
Preheat the oven to 350°F:
Lightly grease a 10x10 casserole dish with butter.
Prepare the plantains:
Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back. Remove and discard the peel
Once you’ve peeled all the plantains, slice each one in half down the length. Separate the two halves and flip them onto their flat sides to create a stable base. Place your palm flat on top of the plantain, and use a sharp knife to slice parallel to the cutting board and cut the plantains into 1/4 inch thick slices. Set aside.
Fry the plantains:
In a large skillet, heat air fryer to 375°F spray top of plantain with olive oil and cook until soft, about 8 minutes.
Cook the beef:
In a pan on medium-high heat add a small amount of oil and the ground beef and season with the adobo and sazón. Break the meat into crumbles and cook for 6 minutes or until browned. Drain the meat by pouring it into a colander, but leave a bit of the grease in the pan to cook the vegetables.
Cook the vegetables:
Return the empty pan to the heat and cook the onions, bell pepper for 3 minuts. Add the olives, cilantro, and dried oregano, and cook for 2 more minutes.
Finish the filling:
Return the ground beef to the pan with the vegetables, add the tomato sauce, and then stir to combine. Bring the mixture to a simmer, then remove the pan from the heat.
Assemble the pastelón:
Cover the bottom of the casserole dish with a single layer of the fried plantain strips. Spoon a 1-inch layer of the ground beef mixture onto the plantains. Top with 1/2 cup of shredded cheese. Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1 cup of cheese). Top with a final layer of plantains.
Add the egg layer: Whisk baking soda and eggs together in a different bowl and pour the mixture over the plantains.
Bake the pastelón, uncovered, for 25 minutes:
Remove from the oven and top with the remaining cup of cheese. Return the dish to the oven and cook for an additional five minutes, until the cheese has melted. Take out of the oven after 5 minutes and allow to cool for at least 15 minutes
“This dish was passed down through my family from my mom to me. As Puerto Ricans we keep our traditions alive through food.”
- Marianne Wilson, 2024 Summer Law Clerk