Pastelon de Platanos Maduros

Pastelon de Platanos Maduros Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Pastelon de Platanos Maduros is a traditional Puerto Rican dish that combines sweet ripe plantains with savory ground beef, creating a delicious and unique flavor profile. This dish is perfect for special occasions or family gatherings, as it is sure to impress even the pickiest of eaters.

History

Pastelon de Platanos Maduros has its roots in Puerto Rican cuisine, where plantains are a staple ingredient in many dishes. The combination of sweet plantains with savory meat and other ingredients is a classic flavor profile that has been enjoyed for generations.

Ingredients

0.5 to 1 oz of cooking ham or ham steak, washed and diced
1 tbsp of olive oil
2 to 3 tbsp of sofrito
1 lb (454 g) of ground beef
2 to 3 hard boiled eggs, chilled and chopped
6 to 8 spanish olives, coarsely chopped
1 tsp of capers
1 tsp of ground oregano
0.13 tsp of white vinegar
1 can (8 oz or 227 g) of tomato sauce
0.5 lb (227 g) of fresh green string beans, trimmed and washed in cold water
4 to 6 large ripe plantains, peeled and sliced lengthwise (about 0.25 inches thick, place sliced plantains in a bowl of cold water large enough to hold all the plantains)
vegetable oil or shortening for frying
6 extra large eggs

How to prepare

In a large hot frying pan or caldero, add one tablespoon of olive oil and brown the diced cooking ham.
Add sofrito and reduce the heat.
Let it simmer for about 5 to 7 minutes.
Add ground beef and raise the heat enough to brown the meat without burning the other ingredients in the pot.
Once the ground beef is done, make sure to skim off all the fat before adding the following ingredients.
Add the rest of the ingredients from step 3, and add salt and pepper to taste. Allow it to simmer covered for at least 15 minutes.
Once it is done, remove from heat and set aside.
Bring 3-4 cups of cold water with 0.5 tsp of salt to a boil.
Add string beans and allow them to blanch for 3 to 5 minutes, then remove and drain.
Place them under cold running water, drain, and set aside.
Place enough vegetable oil or shortening in a frying pan or caldero to deep fry the plantain slices.
Place plantains in the hot oil and deep fry until golden brown, making sure not to overcook them.
When they are done, remove and drain on a paper towel.
Repeat this process until you have fried all the plantain slices. Once done, set aside.
Place eggs in a bowl, add about 0.25 tsp of salt and a teaspoon of cold water, and beat until the mixture is nice and smooth.
Grease or oil a large baking dish or large cast iron frying pan.
Add 0.5 of the egg mixture.
Place slices of plantains in the bottom of the pan or dish to create the bottom layer.
Add enough of the meat mixture to cover the plantains.
Add enough string beans to cover the meat mixture.
Add another layer of plantains.
Add about 0.5 of the remaining egg mixture.
Continue this process until you have used all the ingredients (just remember to make sure that your final layer must be made up of plantains).
Add the last of the egg mixture, making sure that it covers the whole top of the dish or pan. If you feel that you need more, beat another 2 eggs and pour the mixture over the top of the final layer.
Preheat your oven to 350°F (177°C).
Place the mixture in the oven and bake for 30 to 45 minutes.
At the end of the cooking time, place a knife in the center. If it comes out with no egg residue, your pastelon is done. Remove from the oven and allow it to cool for about 15 minutes.
Slice and serve as you would a portion of pie or lasagna.

Variations

You can add raisins or diced bell peppers to the meat mixture for added flavor.
For a vegetarian version, you can substitute the ground beef with lentils or black beans.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and easier to work with.

- Be sure to brown the ground beef well before adding the other ingredients, as this will help to develop the flavors in the dish.

- Don't overcook the plantains when frying them, as they can become mushy. Fry them until they are golden brown and crispy on the outside.

Serving Suggestions

Serve Pastelon de Platanos Maduros with a side salad or some steamed vegetables for a complete meal.

Cooking Techniques

Be sure to blanch the string beans before adding them to the dish, as this will help them retain their vibrant green color.

- Make sure to beat the eggs well before adding them to the dish, as this will help to create a light and fluffy texture.

Ingredient Substitutions

If you can't find sofrito, you can substitute it with a mixture of finely chopped onions, peppers, and garlic.

- If you don't have capers, you can omit them from the recipe.

Make Ahead Tips

You can prepare the meat mixture and fry the plantains ahead of time, then assemble the dish and bake it when you're ready to serve.

Presentation Ideas

Serve Pastelon de Platanos Maduros in individual ramekins for a more elegant presentation, or garnish with fresh herbs for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine or a fruity sangria.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pastelon de Platanos Maduros contains approximately 350 calories.

Carbohydrates

Each serving of Pastelon de Platanos Maduros contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pastelon de Platanos Maduros contains approximately 15 grams of fat.

Proteins

Each serving of Pastelon de Platanos Maduros contains approximately 20 grams of protein.

Vitamins and minerals

Pastelon de Platanos Maduros is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains eggs and olives, which may be allergens for some individuals.

Summary

Pastelon de Platanos Maduros is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Pastelon de Platanos Maduros is a delicious and satisfying dish that combines sweet plantains with savory ground beef for a unique flavor experience. With a balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals, this dish is sure to become a family favorite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Pastelon de Platanos Maduros. It was a warm summer day, and I had decided to spend the afternoon browsing through an old cookbook that belonged to my dear friend Maria. Maria was a talented cook with a vast collection of recipes from all over the world, and I always loved trying out new dishes she had discovered.

As I flipped through the pages of her cookbook, a colorful and enticing photo caught my eye. It was a picture of a delicious looking dish made with ripe plantains, ground beef, and cheese, all layered together and baked to golden perfection. The recipe was called "Pastelon de Platanos Maduros," and I knew I had to give it a try.

I had never made anything quite like it before, but I was eager to challenge myself in the kitchen. I carefully read through the ingredients and instructions, mentally noting down the steps I would need to take to recreate this mouthwatering dish. With a quick trip to the grocery store to gather the necessary ingredients, I was ready to embark on my culinary adventure.

The first step in making Pastelon de Platanos Maduros was to prepare the plantains. They needed to be ripe, with a sweet and slightly soft texture. I peeled and sliced the plantains, then fried them until they were golden and caramelized. The aroma that filled my kitchen was heavenly, and I couldn't wait to taste the finished dish.

Next, I browned the ground beef with onions, garlic, and a blend of spices that Maria had recommended. The savory scent of the meat cooking filled the air, mingling with the sweet fragrance of the plantains. I could tell that this dish was going to be something truly special.

Once the plantains and beef were ready, it was time to assemble the layers of the Pastelon de Platanos Maduros. I started by creating a base layer of fried plantains in a baking dish, then added a generous portion of the seasoned ground beef on top. I sprinkled grated cheese over the meat, then repeated the layers until the dish was filled to the brim.

As I slid the baking dish into the oven, I couldn't help but feel a sense of anticipation. The aroma of the Pastelon de Platanos Maduros baking was intoxicating, and I knew that it was going to be a hit with my family.

When the timer finally dinged, I pulled the dish out of the oven, and my heart swelled with pride as I beheld the golden perfection before me. The cheese was bubbly and melted, the plantains were caramelized and tender, and the beef was savory and flavorful. I couldn't wait to dig in and taste the fruits of my labor.

As I sat down at the table with my family, I couldn't help but smile as they eagerly dug into their plates of Pastelon de Platanos Maduros. The flavors danced on their tongues, and their eyes lit up with delight at the delicious dish before them. It was a moment of pure joy, and I knew that this recipe would become a staple in our household for years to come.

In the days that followed, I shared the recipe for Pastelon de Platanos Maduros with friends and neighbors, spreading the joy of this delectable dish far and wide. I told them the story of how I had stumbled upon the recipe in Maria's cookbook and how it had become a beloved favorite in our home.

And so, the tale of my discovery of Pastelon de Platanos Maduros became a cherished memory, a reminder of the power of cooking to bring people together and create moments of joy and connection. I will always treasure the day I stumbled upon this recipe, for it has brought so much happiness and deliciousness into my life.