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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 35 min
- Porcje
- 6
- Trudność
- Średni
- Na porcję
- 700 kcal
Informacja o alergenach: może zawierać jaja i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
plantain layers
- 6 szt.plantain, ripe, peeled and sliced lengthwise into 1/4-inch thick planks
- 2 szklankavegetable oil, for frying
meat filling
- 454 gground beef, lean
- 1 szt.yellow onion, finely chopped
- 3 ząbekgarlic, minced
- 0,5 szt.red bell pepper, finely diced
- 0,5 szt.green bell pepper, finely diced
- 227 gtomato sauce
- 0,5 szklankawater
- 1 łyżeczkaadobo seasoning
- 0,5 łyżeczkaoregano, dried
- 0,25 łyżeczkablack pepper, freshly ground
topping
- 1 szklankacheddar cheese, shredded
- 1 szklankamozzarella cheese, shredded
binding
- 2 szt.egg, beaten
Sprzęt
large skillet · paper towels · cutting board · knife · 9x13 inch baking dish
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 375°F (190°C).
Około 10 min
Wskazówka kucharza: Allow the oven to fully preheat for even baking.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Około 2 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 8 min
Wskazówka kucharza: 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.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 2 min
- 8
Arrange a single layer of fried plantain slices over the meat, overlapping them slightly.
Około 2 min
- 9
Spread half of the remaining meat filling over the plantains. Top with half of the shredded cheddar cheese and mozzarella cheese.
Około 1 min
- 10
Add another layer of plantain slices, then the remaining meat filling. Finish with the remaining shredded cheddar cheese and mozzarella cheese.
Około 1 min
- 11
Pour the beaten egg evenly over the top layer of cheese. This helps bind the pastelón together during baking.
Około 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.
Około 30 min
Wskazówka kucharza: 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.
Około 10 min
Na porcję
Wartości odżywcze
- Kalorie
- 700,1kcal
- Białko
- 27,2g
- Węglowodany
- 71,7g
- Tłuszcz
- 37,4g
- Błonnik
- 6,2g
- Cukry
- 34,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover pastelón in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a preheated oven until warmed through.