Entree: United States – Puerto Rico (Puerto Rican Cuisine) – Pastelón

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 6 large ripe plantains (maduros), peeled and halved lengthwise (about 3 lb / 1.4 kg total)
- 1/2 cup (120 ml) vegetable oil, for frying
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) sofrito (store-bought or homemade)
- 1 medium yellow onion, finely chopped — 1 cup (150 g)
- 3 cloves garlic, minced — about 1 tbsp (9 g)
- 1 green bell pepper, seeded and diced — about 3/4 cup (100 g)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (1.5 g) dried oregano
- 1 bay leaf
- 1 cup (240 ml) tomato sauce
- 1/4 cup (60 ml) dry white wine or beef broth (optional)
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (40 g) sliced green olives
- 1 tbsp (15 g) capers, drained
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 8 oz (225 g) shredded mozzarella or a mix of mozzarella and queso blanco
- 2 large eggs, beaten
- 2 tbsp (30 ml) milk
- 1 tbsp (15 ml) butter, melted (optional, for brushing top)
- Chopped fresh cilantro or parsley for garnish (optional)

Instructions

Short Description:
A layered Puerto Rican casserole of sweet fried plantains, savory ground beef seasoned with sofrito, and melted cheese, baked until set — a sweet-and-salty main course typical of the island.

Regional Notes:
This Puerto Rican Pastelón features ripe sweet plantains (maduros) as the pasta substitute and a picadillo-style ground beef seasoned with sofrito, olives, and capers for the characteristic sweet-savory contrast. It differs from other Latin American versions by its emphasis on Puerto Rican sofrito and the sweet plantain layers rather than yuca or corn-based crusts.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
2. Peel the plantains and slice each half lengthwise into 1/4-inch (6 mm) planks. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry plantain slices in batches until golden and blistered, about 2–3 minutes per side. Transfer to paper towels to drain and lightly season with a pinch of salt.
3. In a separate large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper and sauté until softened, about 4–5 minutes.
4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
5. Stir in the sofrito, cumin, oregano, and bay leaf. Add the tomato sauce and white wine or broth (if using). Mix in the raisins (if using), sliced olives, and capers. Season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper. Reduce heat and simmer uncovered for 10–15 minutes until slightly thickened. Remove and discard the bay leaf. Taste and adjust seasoning.
6. In a small bowl whisk together the 2 beaten eggs and 2 tbsp (30 ml) milk; set aside.
7. To assemble, lay a single layer of fried plantain slices across the bottom of the prepared baking dish to cover completely (trim pieces to fit). Lightly brush or spoon about one-third of the egg-milk mixture over the plantains to help bind layers.
8. Sprinkle about one-third of the shredded cheese evenly over the plantains, then spread half of the meat mixture in an even layer.
9. Repeat with another full layer of plantain slices, brush with half of the remaining egg mixture, add one-third of the cheese, and spread the remaining meat mixture.
10. Finish with a final full layer of plantains. Brush the top with the remaining egg mixture and melted butter (if using). Sprinkle the remaining cheese evenly over the top.
11. Bake in the preheated oven for 25–30 minutes, until the cheese is melted, the casserole is heated through, and the top is lightly golden.
12. Remove from the oven and let rest 10–15 minutes to firm up before slicing into squares. Garnish with chopped cilantro or parsley, if desired, and serve warm.