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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 35 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 700 kcal
Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
plantain layers
- 6 stk.plantain, ripe, peeled and sliced lengthwise into 1/4-inch thick planks
- 2 kopvegetable oil, for frying
meat filling
- 454 gground beef, lean
- 1 stk.yellow onion, finely chopped
- 3 fedgarlic, minced
- 0,5 stk.red bell pepper, finely diced
- 0,5 stk.green bell pepper, finely diced
- 227 gtomato sauce
- 0,5 kopwater
- 1 tsk.adobo seasoning
- 0,5 tsk.oregano, dried
- 0,25 tsk.black pepper, freshly ground
topping
- 1 kopcheddar cheese, shredded
- 1 kopmozzarella cheese, shredded
binding
- 2 stk.egg, beaten
Udstyr
large skillet · paper towels · cutting board · knife · 9x13 inch baking dish
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 375°F (190°C).
Ca. 10 min.
Kokkens note: Allow the oven to fully preheat for even baking.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Ca. 2 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 2 min.
- 8
Arrange a single layer of fried plantain slices over the meat, overlapping them slightly.
Ca. 2 min.
- 9
Spread half of the remaining meat filling over the plantains. Top with half of the shredded cheddar cheese and mozzarella cheese.
Ca. 1 min.
- 10
Add another layer of plantain slices, then the remaining meat filling. Finish with the remaining shredded cheddar cheese and mozzarella cheese.
Ca. 1 min.
- 11
Pour the beaten egg evenly over the top layer of cheese. This helps bind the pastelón together during baking.
Ca. 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.
Ca. 30 min.
Kokkens note: 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.
Ca. 10 min.
Pr. portion
Næringsindhold
- Kalorier
- 700,1kcal
- Protein
- 27,2g
- Kulhydrat
- 71,7g
- Fedt
- 37,4g
- Kostfibre
- 6,2g
- Sukker
- 34,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover pastelón in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a preheated oven until warmed through.