Best 2 Pastelón Sweet Plantain Lasagna Recipes

Discover the delectable flavors of Pastelón, a sweet plantain lasagna that combines the richness of plantains, the savory goodness of ground beef, and the creamy texture of cheese. This traditional Venezuelan dish is a unique culinary experience that tantalizes taste buds with its harmonious blend of sweet and savory flavors. Our collection of Pastelón recipes offers a variety of options to suit different preferences, from classic to vegetarian and gluten-free variations. Each recipe provides step-by-step instructions, making it easy for home cooks to recreate this authentic Venezuelan masterpiece in their own kitchens. Explore the diverse selection of Pastelón recipes and embark on a culinary journey that celebrates the vibrant flavors of Venezuelan cuisine.

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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

Ingredients

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 (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

Ingredients

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

Tips:

For the perfect pastelón, use ripe plantains. They should be yellow with a few black spots.
When frying the plantains, do not overcrowd the pan. This will prevent them from cooking evenly.
Be careful not to overcook the plantains. They should be soft but still hold their shape.
For a richer flavor, use a combination of ground beef and pork in the meat filling.
Add your favorite seasonings to the meat filling, such as garlic, onion, cumin, and oregano.
If you are using a pre-made tomato sauce, be sure to doctor it up with some fresh herbs and spices.
Don't be afraid to experiment with different cheeses. A blend of mozzarella, cheddar, and Parmesan is a classic choice, but you could also try Gouda, Gruyère, or fontina.
For a crispy crust, broil the pastelón for a few minutes before serving.

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 plantains and meat, and it can be easily customized to suit your own taste. Whether you are making it for a special occasion or just a weeknight dinner, pastelón is sure to be a hit.