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.