Pastelón de Plátano

Puerto Rican Pastelón de Plátano Recipe | Ingredients & Instructions

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Pastelón de Plátano is a traditional Puerto Rican dish that combines sweet plantains with savory ground meat, creating a delicious and satisfying meal. This dish is perfect for special occasions or family gatherings, as it is sure to impress your guests with its unique flavors and textures.

History

Pastelón de Plátano has its roots in Puerto Rican cuisine, where plantains are a staple ingredient in many dishes. This dish is believed to have been influenced by Spanish and African culinary traditions, which have shaped the flavors and ingredients used in Puerto Rican cooking. Pastelón de Plátano has been passed down through generations, with each family adding their own twist to the recipe.

Ingredients

A

3 garlic cloves
0.5 cup pitted olives, pepper or onion-stuffed
2 green bell peppers, chopped
0.5 medium onion, chopped
2 tbsp olive oil
3 bay leaves
2 tbsp cooking wine

B

0.5 lb (227 g) lean ground meat
0.33 cup raisins

C

6 ripe but not overripe plantains
2 tbsp olive oil

D

3 tbsp melted butter
1 tbsp grated parmesan cheese

How to prepare

In a medium saucepan, pour the olive oil and heat over medium heat. Add the remaining ingredients included in (A) and sauté for about five minutes.
Warm the oil over medium-high heat. Add the ground garlic and stir-fry for around a minute.
Stir the ground meat into the ingredients already in the saucepan. Cook for about ten minutes. Add the Raisins. Continue to cook for another ten minutes or until the meat is cooked but not dry. You may want to remove the bay leaves at this time.
Slice the plantains lengthwise. Use a separate saucepan to fry the plantain slices over medium heat in two tablespoonfuls of olive oil. Remove from the saucepan. Wipe excess oil with paper napkins.
Use a deep square baking pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna.
Alternate rows of plantains and meat until both are used up.
Pour the remaining melted butter over the pie. Sprinkle with the Parmesan cheese. Bake at 350°F (177°C) for about twenty minutes.

Variations

Try using ground turkey or chicken instead of beef for a lighter version of the dish.
Add diced tomatoes or olives to the meat mixture for extra flavor.
Top the pastelón with shredded cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to use ripe but not overripe plantains for the best flavor and texture.

- Sautéing the aromatics in olive oil before adding the ground meat will help to enhance the flavors of the dish.

- Be sure to cook the ground meat until it is fully cooked but not dry to ensure a juicy and flavorful filling.

- Frying the plantains before assembling the dish will help to caramelize them and add a delicious crispy texture to the dish.

- Greasing the baking pan thoroughly will help prevent the pastelón from sticking and ensure easy removal.

Serving Suggestions

Serve Pastelón de Plátano with a side salad or steamed vegetables for a complete meal. It pairs well with a glass of red wine or a tropical fruit juice.

Cooking Techniques

Sautéing the aromatics before adding the ground meat will help to build flavor.

- Frying the plantains before assembling the dish will add a crispy texture to the dish.

- Baking the pastelón at a moderate temperature will ensure that it cooks evenly and develops a golden crust.

Ingredient Substitutions

Use sweet potatoes or yams instead of plantains for a different flavor profile.

- Substitute ground pork or lamb for the ground beef for a unique twist.

- Use vegetable broth instead of cooking wine for a non-alcoholic version of the dish.

Make Ahead Tips

You can prepare the filling and fry the plantains ahead of time and assemble the pastelón just before baking. This dish also reheats well, so you can make it in advance and enjoy it throughout the week.

Presentation Ideas

Serve the pastelón in individual ramekins for a stylish presentation, or garnish with fresh herbs or a drizzle of olive oil for a finishing touch. You can also sprinkle some extra Parmesan cheese on top before serving.

Pairing Recommendations

Pastelón de Plátano pairs well with a variety of side dishes, such as rice and beans, fried plantains, or a simple green salad. It also goes well with a glass of red wine or a fruity sangria.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pastelón in a preheated oven at 350°F (177°C) for about 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Vitamin A: 10% DV

Vitamin C: 20% DV

Iron: 15% DV

Alergens

Contains: Dairy

Summary

Pastelón de Plátano is a rich and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, as well as iron. However, it does contain dairy, so those with dairy allergies should be cautious.

Summary

Pastelón de Plátano is a delicious and satisfying dish that combines sweet plantains with savory ground meat for a unique and flavorful meal. With a balance of carbohydrates, fats, and proteins, as well as vitamins and minerals, this dish is a nutritious and delicious option for any occasion. Enjoy this traditional Puerto Rican dish with your family and friends for a taste of the Caribbean!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was a young girl growing up in the countryside of the Dominican Republic. I had always been fascinated by cooking, watching my mother and grandmother in the kitchen as they prepared delicious meals for our large family.

One day, while visiting a distant relative in a neighboring village, I was invited to join in the preparation of a traditional dish called Pastelón de Plátano. I had never heard of it before, but I was eager to learn. As I watched my aunt peel and slice ripe plantains, I couldn't help but marvel at the simplicity and beauty of the dish.

The layers of sweet plantains, seasoned ground beef, and melted cheese came together in a harmonious blend of flavors and textures. I was hooked from the first bite, and I knew that I had to learn how to make this dish for myself.

I begged my aunt to teach me the recipe, and she graciously agreed. She showed me how to fry the plantains until they were golden and caramelized, how to season the ground beef with a blend of spices and herbs, and how to assemble the layers in a baking dish before topping it off with a generous sprinkling of cheese.

As I watched her work, I marveled at her skill and expertise. She moved with a grace and confidence that only comes from years of practice and experience. I knew that I had a long way to go before I could match her culinary prowess, but I was determined to try.

Over the years, I perfected my own version of Pastelón de Plátano, adding my own twists and variations to the traditional recipe. I experimented with different types of cheese, varied the seasonings in the ground beef, and even tried adding new ingredients like olives and raisins.

Each time I made the dish, I felt a sense of pride and accomplishment. I had taken a simple recipe that I had learned from my aunt and made it my own, adding my own unique touch to create a dish that was truly special.

Now, as I pass the recipe down to my own children and grandchildren, I feel a sense of gratitude for all the people who have shared their knowledge and expertise with me over the years. Each recipe is a gift, a treasure that has been handed down through generations, enriching our lives and connecting us to our past.

As I prepare the Pastelón de Plátano for my family, I am reminded of the love and care that goes into every dish. Cooking is more than just a series of steps and measurements – it is a labor of love, a way of expressing our creativity and sharing our culture with others.

So as I serve up a steaming hot plate of Pastelón de Plátano to my loved ones, I do so with a heart full of gratitude and a spirit of generosity. This recipe may have started with my aunt in a small village in the Dominican Republic, but it has traveled far and wide, bringing joy and nourishment to all who taste its delicious flavors. And for that, I am truly grateful.