Best 7 Pastelón Recipes

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Pastelón is a traditional Puerto Rican dish that combines the flavors of sweet plantains, savory ground beef, and gooey cheese. It's a versatile dish that can be served as a main course or a side dish. The pastelón can be customized to your liking by changing the type of meat, cheese, and vegetables used. This article provides three different pastelón recipes: a classic pastelón recipe, a vegetarian pastelón recipe (using Impossible burger) and a pastelón recipe with added vegetables (such as spinach, corn and carrots). Each recipe is detailed and easy to follow, ensuring a delicious and authentic pastelón experience. Whether you're a seasoned cook or a beginner, this article will guide you towards creating a flavorful and satisfying pastelón that will impress your family and friends.

Let's cook with our recipes!

PASTELON (PUERTO RICAN LAYERED CASSEROLE)



Pastelon (Puerto Rican Layered Casserole) image

This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together. There is a little bit of salty, sweet, and savory all in one bite.

Provided by Jenna M.

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h21m

Yield 8

Number Of Ingredients 14

1 pound lean ground beef
1 cup tomato sauce
⅓ cup sofrito
8 green olives, finely chopped
1 teaspoon crushed garlic
1 teaspoon salt, divided
¼ cup recao
¼ teaspoon dried oregano
cooking spray
¾ cup vegetable oil
6 large ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices
5 large eggs
1 (9 ounce) package frozen French cut green beans, thawed and drained
1 cup shredded mozzarella cheese

Steps:

  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
  • Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
  • Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
  • Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
  • Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 70.2 g, Cholesterol 149.4 mg, Fat 15.2 g, Fiber 6.2 g, Protein 18.3 g, SaturatedFat 4.6 g, Sodium 678.2 mg, Sugar 33.2 g

PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)



Pastelon de Platano Maduro (Dominican-Style Yellow Plantain Pie) image

This is a typical dish from the Dominican Republic. It can be used as the main dish, with a salad on the side. You can also have it as a side. It's a healthy and delicious meal. It's an easy to make recipe. Enjoy it!

Provided by Mirelly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 6

Number Of Ingredients 13

cooking spray
10 plantains, peeled and broken into chunks
½ teaspoon salt
½ cup milk
¼ cup butter
1 tablespoon canola oil
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
½ cup tomato sauce
1 teaspoon crushed garlic
½ cube chicken bouillon
½ pound shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  • Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
  • Mash plantains, milk, and butter together in the pot until smooth.
  • Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
  • Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
  • Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

Nutrition Facts : Calories 782.9 calories, Carbohydrate 100.6 g, Cholesterol 107.1 mg, Fat 35.1 g, Fiber 7.8 g, Protein 26.8 g, SaturatedFat 18 g, Sodium 739.2 mg, Sugar 48 g

PASTELóN



Pastelón image

Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."

Provided by Daniela Galarza

Categories     dinner, casseroles, meat, vegetables, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 25

6 medium-ripe (yellow with some black spots) large plantains (about 4 1/2 pounds)
1 cup canola oil
1 small yellow onion (about 4 ounces), peeled and roughly chopped
1 small green bell pepper (about 5 1/2 ounces), seeded and roughly chopped
2 ají dulce chiles, seeded and roughly chopped (optional)
3 garlic cloves, roughly chopped
2 fresh cilantro stems with leaves, roughly chopped
2 fresh culantro (recao) stems with leaves, roughly chopped (optional)
2 tablespoons canola oil
1 1/2 pounds lean ground beef
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1 teaspoon dried oregano
3/4 pound fresh tomatoes, finely chopped (about 1 1/2 cups)
1/2 cup white wine (or water)
3 tablespoons tomato paste
1/2 cup pimento-stuffed manzanilla olives, quartered
2 tablespoons yellow or brown raisins (optional)
Salt and pepper, to taste
1 tablespoon unsalted butter
2 large eggs
Kosher salt
2 cups shredded mozzarella (8 to 10 ounces)

Steps:

  • Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
  • In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
  • Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
  • Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
  • Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
  • Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
  • Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
  • Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.

PASTELóN RECIPE BY TASTY



Pastelón Recipe by Tasty image

Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!

Provided by Tikeyah Whittle

Categories     Lunch

Time 3h30m

Yield 6 servings

Number Of Ingredients 17

1 small bunch fresh cilantro
1 small bunch fresh culantro
1 red bell pepper, small , roughly chopped
1 small green bell pepper, seeded and roughly chopped
1 medium head garlic, cloves seperated and peeled
1 teaspoon dried oregano
½ teaspoon ground cumin
1 ¼ cups canola oil, divided
5 pimento-stuffed spanish olives, thinly sliced into rounds
1 lb ground beef
½ teaspoon kosher salt, plus more to taste
2 teaspoons dried adobo seasoning, divided
1 ¼ teaspoons sazon goya seasoning powder, with saffron
1 can tomato sauce
4 very ripe plantains
3 cups shredded mozzarella cheese, divided
2 large eggs

Steps:

  • To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
  • Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
  • Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
  • Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
  • Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
  • Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
  • Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
  • Preheat the oven to 350°F (180°C).
  • Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
  • In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
  • Pour the egg mixture over the plantains, then cover the baking dish with foil.
  • Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams

PASTELON DE PLATANOS MADUROS



Pastelon De Platanos Maduros image

Pastelon is a Puerto Rican dish first recommended to me by one of my nurses, who is from Puerto Rico. Picture a lasagna, but instead of noodles for the separating layers, you use plantains. It's SO good! There are many variations, but this is how I prepare it. Plus, a lot of the common additions to Pastelon - like capers, olives or raisins, if you desire.This is Maldo's recipe and made it last night and thought I'd share ;) I used my recipe #207700.

Provided by Manami

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1/2 large white onion, diced
sofrito sauce (use your own, I did recipe #207700) or use goya's sofrito sauce
1/4 cup tomato sauce (I used Hunt's)
sazon goya, with annato and cilantro
2 garlic cloves, minced
olive oil or vegetable oil
2 eggs
1/2 cup corn niblets (from the can, that is the way the recipe is written)
1/2 cup French style green bean (from the can, that is the way the recipe is written)
4 -6 ripe plantains (you should see lots of black, that is sweet)
4 -6 ounces cheddar cheese (optional)

Steps:

  • Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
  • Add ground beef and tomato sauce and stir until well cooked, but not dry.
  • Drain any grease.
  • Make sure ground beef is well ground (that it has no chunks).
  • Add corn and string beans to mixture.
  • Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
  • Peel and slice plantains lengthwise.
  • If the plantains are large, you'll probably get about three-four lengths per plantain.
  • Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
  • Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
  • Layer plantains along bottom of greased 9x9 pan.
  • Pour two eggs, beaten, over bottom layer.
  • Top with ground beef layer.
  • Repeat plantain and beef layers, making sure the plantain layer is the top.
  • Optional cheese layer on top.
  • Cook in 350ºF oven for about 35 minutes, making sure eggs are cooked and not watery.
  • ENJOY!

PASTELóN (SWEET PLANTAIN "LASAGNA")



Pastelón (Sweet Plantain

A lsweet Latin dish. No noodles here. Plantains are used in it's place. The plantains should be ripe with black spots. Cut the ends off then slice down the side to peel the skin off. Dawn a coworker gave me this recipe which I tweaked. A traditional Dominican/ Puerto Rican meal that's sweet, savory, spicy, cheesy, and tangy. You can add corn kernel, peas, cut string beans. This is very versatile let your imagination take over. We like heat so I added some chipotles in adobo sauce. Chorizo would be interesting in this as well.

Provided by Rita1652

Categories     One Dish Meal

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 23

vegetable oil
6 -10 plantains, ripe with black spots, peeled and cut in half
3 -5 garlic cloves, minced
1 onion, minced
1 cubanelle pepper, minced
2 ajies dulces, minced (small sweet chile peppers)
1 habanero, minced, Optional but good
1/2 cup minced fresh cilantro or 1/2 cup minced fresh parsley
vegetable oil (coconut is my choice) or coconut oil (coconut is my choice)
3 lbs ground turkey (make a mix of all three) or 3 lbs shredded pork (make a mix of all three)
2 teaspoons powdered adobo seasoning (achiote)
2 tablespoons oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder, yes more
1 teaspoon paprika
2 tablespoons vinegar
1 bay leaf
1/3 cup pimento-stuffed green olives, cut in half
1/2 cup raisins
1/2 cup tomato sauce
2 -3 cups shredded cheddar cheese or 2 -3 cups shredded oaxaca cheese
5 -7 eggs, whisked
1/4 cup milk

Steps:

  • Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy.
  • Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned.
  • Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf.
  • Preheat oven to 350 degrees.
  • Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan.
  • Place half the plantain in a single layer and press down on them to fill all gaps.
  • Top with half the meat mixture.
  • Sprinkle half the cheese over the meat mixture.
  • Press the remaining plantains to flatten.
  • Place the flattened plantains on the cheese, top with remained meat mixture then cheese.
  • Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches.
  • If you like cheese like i do go ahead and sprinkle additional cheese on top.
  • Bake in the oven at 350 degrees for 30 minutes.
  • Let rest 15-20 minutes before slicing.

Nutrition Facts : Calories 389.9, Fat 20.3, SaturatedFat 8.9, Cholesterol 137.7, Sodium 213.9, Carbohydrate 29.4, Fiber 2.4, Sugar 14.8, Protein 24.3

PUERTO RICAN SHEPHERD PIE (PASTELON)



Puerto Rican Shepherd Pie (Pastelon) image

A sweet and salty mix of Spanish flavors! Delicious!

Provided by Leticia

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 8

Number Of Ingredients 16

1 onion, cut into chunks
1 green bell pepper, cut into chunks
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch culantro
3 cloves garlic
1 tablespoon water, or as needed
1 pound ground beef
1 (1.41 ounce) package sazon seasoning
ground black pepper to taste
1 pinch adobo seasoning, or to taste
olive oil
8 ripe plantains, peeled and cut on the bias
4 eggs, beaten
2 (15 ounce) cans green beans, drained
4 eggs, beaten

Steps:

  • To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
  • Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 63.8 g, Cholesterol 221.5 mg, Fat 14.4 g, Fiber 6.8 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 1043.5 mg, Sugar 28.9 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the pastelón will taste. This is especially true for the meat, vegetables, and cheese.
  • Don't overcook the meat: The meat should be cooked until it is just tender, but not dry. Overcooked meat will make the pastelón tough and chewy.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful the pastelón will be. Some good choices include potatoes, carrots, green beans, and corn.
  • Use a flavorful cheese: The cheese is what really brings the pastelón together. Use a cheese that melts well and has a strong flavor, such as cheddar, mozzarella, or queso fresco.
  • Don't be afraid to experiment: There are many different ways to make pastelón. Feel free to experiment with different ingredients and flavors until you find a combination that you love.

Conclusion:

Pastelón is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a budget-friendly meal. With a little planning and effort, you can make a pastelón that is sure to impress your family and friends.

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