Pastelón
Pastelón is a comforting and savory Puerto Rican lasagna made with layers of sweet plantains instead of pasta. It features a rich ground beef filling, often seasoned with sofrito, and is topped with cheese before baking until golden brown and bubbly. This dish offers a delightful balance of sweet and savory flavors.
Una recepta original de Forkin
- Temps total
- 1 h 35 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 700 kcal
Informació sobre al·lèrgens: pot contenir ous i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
plantain layers
- 6 uplantain, ripe, peeled and sliced lengthwise into 1/4-inch thick planks
- 2 tassavegetable oil, for frying
meat filling
- 454 gground beef, lean
- 1 uyellow onion, finely chopped
- 3 gragarlic, minced
- 0,5 ured bell pepper, finely diced
- 0,5 ugreen bell pepper, finely diced
- 227 gtomato sauce
- 0,5 tassawater
- 1 ctadobo seasoning
- 0,5 ctoregano, dried
- 0,25 ctblack pepper, freshly ground
topping
- 1 tassacheddar cheese, shredded
- 1 tassamozzarella cheese, shredded
binding
- 2 uegg, beaten
Estris
large skillet · paper towels · cutting board · knife · 9x13 inch baking dish
Elaboració
Pas a pas
- 1
Preheat your oven to 375°F (190°C).
Uns 10 min
Nota de cuina: Allow the oven to fully preheat for even baking.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Uns 2 min
Nota de cuina: Ensure the oil is hot enough before adding plantains to prevent them from becoming greasy.
- 3
Fry the plantain slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Uns 15 min
Nota de cuina: Do not overcrowd the pan; this helps the plantains fry evenly and get crispy.
- 4
In a separate large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon.
Uns 8 min
Nota de cuina: Drain any excess fat from the beef for a lighter filling.
- 5
Add the yellow onion, garlic, red bell pepper, and green bell pepper to the beef. Sauté for 5-7 minutes, until the vegetables soften.
Uns 7 min
- 6
Stir in the tomato sauce, water, adobo seasoning, oregano, and black pepper. Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Uns 15 min
Nota de cuina: Taste and adjust seasonings as needed.
- 7
To assemble the pastelón, spread a thin layer of the meat filling on the bottom of a 9x13-inch baking dish.
Uns 2 min
- 8
Arrange a single layer of fried plantain slices over the meat, overlapping them slightly.
Uns 2 min
- 9
Spread half of the remaining meat filling over the plantains. Top with half of the shredded cheddar cheese and mozzarella cheese.
Uns 1 min
- 10
Add another layer of plantain slices, then the remaining meat filling. Finish with the remaining shredded cheddar cheese and mozzarella cheese.
Uns 1 min
- 11
Pour the beaten egg evenly over the top layer of cheese. This helps bind the pastelón together during baking.
Uns 1 min
- 12
Bake for 25-30 minutes, or until the pastelón is heated through and the cheese is melted and bubbly and lightly golden.
Uns 30 min
Nota de cuina: If the cheese browns too quickly, you can loosely cover the dish with foil.
- 13
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set and makes for easier slicing.
Uns 10 min
Per ració
Nutrició
- Calories
- 700,1kcal
- Proteïnes
- 27,2g
- Hidrats de carboni
- 71,7g
- Greixos
- 37,4g
- Fibra
- 6,2g
- Sucre
- 34,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover pastelón in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a preheated oven until warmed through.