Name: Pastelón
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 c. canola oil -; 6 very ripe plantains (about 9 oz. each) -; Kosher salt -; 1 c. chopped yellow onion (about 7 oz.) -; 1 c. chopped green bell pepper (about 6 oz.) -; 1 1/2 c. fresh cilantro leaves and thin stems, roughly chopped -; 6 cloves garlic -; 2 tbsp. canola oil -; 1 1/2 lb. lean ground beef (85%) -; Kosher salt -; 1/2 tsp. freshly ground black pepper -; 2 tsp. sweet paprika -; 2 tsp. dried oregano -; 1 tsp. ground cumin -; 3 tbsp. tomato paste -; 1 (28-oz.) can diced, fire-roasted tomatoes -; 1 c. water -; 2 tbsp. yellow raisins -; 1/2 c. pimento-stuffed manzanilla olives, thinly sliced -; 3 large eggs -; 2 tbsp. whole milk -; 4 1/2 c. shredded mozzarella -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pastelón

1. 2 c. canola oil -

2. 6 very ripe plantains (about 9 oz. each) -

3. Kosher salt -

4. 1 c. chopped yellow onion (about 7 oz.) -

5. 1 c. chopped green bell pepper (about 6 oz.) -

6. 1 1/2 c. fresh cilantro leaves and thin stems, roughly chopped -

7. 6 cloves garlic -

8. 2 tbsp. canola oil -

9. 1 1/2 lb. lean ground beef (85%) -

10. Kosher salt -

11. 1/2 tsp. freshly ground black pepper -

12. 2 tsp. sweet paprika -

13. 2 tsp. dried oregano -

14. 1 tsp. ground cumin -

15. 3 tbsp. tomato paste -

16. 1 (28-oz.) can diced, fire-roasted tomatoes -

17. 1 c. water -

18. 2 tbsp. yellow raisins -

19. 1/2 c. pimento-stuffed manzanilla olives, thinly sliced -

20. 3 large eggs -

21. 2 tbsp. whole milk -

22. 4 1/2 c. shredded mozzarella -

How to cook deliciously - Pastelón

1. Stage

In a large pot over medium-high heat, heat 2 cups oil (about 1-inch) until a deep fry thermometer reads 350°. Fry plantains, working in batches (about 4 per batch), until golden and tender, flipping halfway through, about 3 minutes. Using tongs or a kitchen spider, transfer plantains to a paper towel-lined baking sheet and season with salt. Repeat with remaining plantains.

2. Stage

In a food processor, pulse the onion, bell pepper, cilantro, and garlic until finely chopped.

3. Stage

In a large, high-sided skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Scrape the sofrito into the skillet and cook, stirring often, until the mixture dries out and begins to turn golden, about 5 minutes.

4. Stage

Add the beef to the skillet with the sofrito and season with 2 teaspoons salt, ½ teaspoon pepper, paprika, oregano, and cumin. Cook, using a wooden spoon to break up the meat into small pieces, then stirring occasionally until beef is evenly cooked and no longer pink, about 7 minutes. Add the tomato paste and cook, stirring, until toasted, about 2 minutes.

5. Stage

Add the tomatoes, 1 cup of water, and raisins to the skillet and bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from the heat and stir in the olives.

6. Stage

Whisk the eggs with the milk and season with ¼ teaspoon salt. Set aside.

7. Stage

Preheat the oven to 350°. Arrange one-third of the plantains in an even layer (don’t overlap) in the bottom of a 8”x”12 baking dish. Top with half of the picadillo and 1 ½ cups of the cheese. Repeat 1 time with another third of the plantains, the remaining picadillo, and another 1 ½ cups of the cheese.

8. Stage

Arrange the remaining third of plantains over pastelón and drizzle the egg mixture evenly over top. Sprinkle remaining 1 ½ cup cheese over top, then bake until bubbly and cheese is golden, about 40 minutes. Let cool 15 minutes before serving.