Pastelon
Ingredients
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- 6 large ripe plantains – peeled and sliced lengthwise 0.25-inch thick
- 2 cups vegetable oil
- 1 tsp kosher salt
- 1 tbsp olive oil
- 2 pounds ground beef
- 1/2 cup sofrito
- 3 cloves garlic – minced
- 8 ounces tomato sauce
- 1 packet sazón con achiote
- 1 tsp adobo seasoning
- 1 tsp ground black pepper
- 1/2 cup pimiento-stuffed green olives – sliced
- 4 large egg – beaten
- 12 ounces mozzarella cheese – shredded
Instructions
1. Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
2. Peel the plantains and slice each lengthwise into 0.25-inch planks.
3. Heat the vegetable oil in a large skillet over medium heat to about 350°F.
4. Fry the planks in batches until deep golden and tender, 2–3 minutes per side. Drain on paper towels and immediately season with 0.5 tsp of the kosher salt.
5. For the filling, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, 5–7 minutes; drain excess fat.
6. Stir in the sofrito and garlic; cook until fragrant, about 2 minutes.
7. Add the tomato sauce, sazón con achiote, adobo seasoning, black pepper, the remaining 0.5 tsp salt, and the sliced olives. Simmer, stirring, until thick and most liquid is absorbed, 8–10 minutes. Remove from heat and cool 5 minutes.
8. Beat the eggs in a bowl until smooth.
9. Assemble: Lay a snug, even layer of fried planks in the prepared dish. Spread half of the beef mixture over them and sprinkle with 1 cup mozzarella.
10. Add another layer of planks, the remaining beef mixture, and 1 cup more.
11. Top with a final layer of planks. Pour the beaten eggs evenly over the casserole and finish with the remaining 1 cup.
12. Bake until the eggs are set in the center and the cheese is browned and bubbling at the edges, 25–30 minutes.
13. Rest 10 minutes before cutting into squares and serving.
Pastelon is Puerto Rico’s beloved plantain “lasagna,” a layered casserole that balances sweet, savory, and salty notes. Ripe plantains are sliced into long planks and fried until caramelized and tender, then stacked with a well-seasoned beef picadillo. Eggs bind the layers as they bake, while melted cheese adds richness and a stretchy, comforting finish. The result is a sliceable, crowd-pleasing dish with crisp edges, soft plantains, and a juicy, aromatic filling.
Historically, pastelon reflects the island’s layered culinary influences—Taíno and African traditions brought plantains to the center of the table, while Spanish techniques and later American-style casseroles shaped the form. The dish is a staple at family gatherings, holidays, and potlucks across Puerto Rico, where cooks debate details like the thickness of the plantain planks, whether to include cheese, and which seasonings belong in the picadillo. Related versions appear across the Caribbean, but the Puerto Rican rendition is especially associated with fried ripe plantain planks rather than mashed layers.