Entree: Dominican Republic – Northern Culinary Region – Pastelón de Plátano Maduro (Layered casserole of ripe sweet plantains filled with seasoned ground beef and melted cheese)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 large ripe plantains, peeled, approx. 2 lb (900 g)
- 1/2 cup (120 ml) vegetable oil for frying, plus more if needed
- 1 lb (454 g) ground beef
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 1 medium red bell pepper, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 6 g
- 1/2 cup (120 ml) tomato sauce
- 1/4 cup (60 ml) chicken broth or water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) olive oil for sofrito
- 8 oz (225 g) shredded mozzarella or queso blanco
- 2 large eggs, beaten, approx. 100 g
- Fresh cilantro leaves for garnish

Instructions

1. Prepare the plantains: Heat oil in a large skillet over medium heat. Slice plantains lengthwise into 1/4-inch (6 mm) thick strips and fry in batches until very soft and golden, about 3–4 minutes per side. Transfer to a plate lined with paper towels and drain.
2. Mash the fried plantains: Place hot fried plantains in a large bowl and mash thoroughly until smooth. Stir in the beaten eggs to bind and season lightly with a pinch of salt. Set aside.
3. Make the meat filling: In a separate large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
4. Brown the beef: Add 1 lb (454 g) ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Season the beef: Stir in tomato sauce, chicken broth, Worcestershire sauce, cumin, oregano, black pepper, and 1 tsp (5 g) salt. Simmer over low heat until slightly thickened, 8–10 minutes. Taste and adjust seasoning.
6. Preheat oven: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
7. Assemble the pastelón: Spread a thin layer of mashed plantain across the bottom of the prepared dish to form the first layer. Add half of the meat filling in an even layer, then sprinkle with one-third of the shredded cheese. Repeat with another plantain layer, remaining meat, and another one-third of cheese. Finish with a top layer of mashed plantain and the remaining cheese.
8. Bake: Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and top is lightly browned.
9. Rest and serve: Let the pastelón rest 10 minutes before slicing to set. Garnish with fresh cilantro leaves and serve warm in wedges.