Meat, Americas
Puerto Rican pastelón with sweet plantains
Puerto Rican pastelón is a baked dish of ground beef and ripe plantain, serving 4, ready in 70 minutes, at medium difficulty, for €3.40 per serving. It's known as the Caribbean lasagna, with golden plantain slices standing in for pasta between the tomato beef filling and melted mozzarella. Success depends on using plantains that are fully ripe and nearly black, so they caramelize and hold the layers together.
Tonight we're heading to Puerto Rico with a pastelón, the Caribbean lasagna where plantain stands in for pasta.
- Total time
- 1 h 10
- Difficulty
- Medium
- Cost per person
- €3.40
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
Pastelón plays with a contrast you won't find in many other bakes, the natural sweetness of ripe plantain against the savory beef and olive filling. The pan fried slices turn almost jammy, close to candied plantain, while the cumin and oregano in the meat keep the dish firmly rooted in its Caribbean origins. A top layer of egg and mozzarella seals everything together like a proper family style bake.
This is a good dish for evenings when you have a bit of extra time, a Sunday dinner or any night you want a break from regular pasta. Kids usually take well to the sweet plantain, while adults enjoy the unexpected green olives in the filling. Mon Chou suggests it as an easy way to shake up your weekly rotation without tackling anything too complicated.
The ingredients
Fruits and vegetables
- Ripe plantains 4
- Onion 1
- Red bell pepper 1
- Garlic 2 cloves
Butcher
- Ground beef 500 g
Pantry
- Tomato sauceoften in the pantry 200 g
- Green olivesoften in the pantry 50 g
- Cuminoften in the pantry 1 tsp
- Oreganooften in the pantry 1 tsp
- Olive oiloften in the pantry 4 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Eggs 3
- Shredded mozzarella 150 g
Allergens Eggs, Lactose
The step by step recipe
-
Peel the plantains, cut them lengthwise into thin slices and fry them in batches in a pan with 3 tablespoons of oil until golden. 15 min
If you can't find ripe plantains, use plantains meant for cooking or green bananas left on a radiator for two days.
-
Sauté the chopped onion, bell pepper and garlic in the remaining oil, then add the beef, cumin, oregano, salt and pepper. 10 min
Let the beef sit for a moment before stirring, it picks up a nice grilled flavor from browning on the bottom.
-
Pour in the tomato sauce, add the halved olives and let it simmer until the filling is thick. 8 min
The filling should be nearly dry, otherwise the bake turns watery once you slice it.
-
Beat the eggs in a bowl. Line a baking dish with half the plantains, spread the meat over it, add half the mozzarella, then cover with the remaining plantains.
Pack the slices tightly together with no gaps, they're what hold the whole dish together.
-
Pour the beaten eggs over the top, scatter the remaining mozzarella and bake at 190°C. 25 min
Let it rest for five minutes before cutting, the slices hold their shape and the egg sets just right.
Our tips to get it right
- Drain the filling well before assembling, too much tomato sauce will soak the plantains and keep the layers from holding together.
- Cut the plantains into even slices about half a centimeter thick, they brown more evenly and stack more neatly.
- Use a baking dish that isn't too large for the amount of filling, a taller pastelón slices more cleanly than one spread too thin.
The variations
- Swap the ground beef for ground chicken or turkey for a milder tasting version.
- For a vegetarian version, replace the meat with drained black beans and a bit of corn, keeping the same spices.
- For a quicker version, use pre sliced frozen plantains, just pan fry them straight away without peeling.
What to serve it with
- A green salad with vinaigrette
- Plain white rice on the side
- A cold homemade limeade
Storage
Pastelón keeps for 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat in the oven or microwave until hot all the way through.
Questions about this dish
Can you make pastelón ahead of time?
Yes, you can assemble the dish the day before without the beaten eggs on top and keep it in the fridge. Add the eggs just before baking so they cook properly.
How do you know if plantains are ripe enough?
A plantain ready for pastelón has skin that's almost entirely black and gives slightly when pressed. If it's still yellow or green, let it ripen a few more days at room temperature.
Can you swap out the green olives?
You can use capers instead, or simply leave them out if your kids don't like the flavor. They add a salty note that balances the sweet plantain, but they're not essential.
Does pastelón freeze well?
Yes, once fully cooled, it freezes easily in individual portions in airtight containers. Let it thaw in the fridge before reheating it in the oven.
How long does it take to make a Puerto Rican pastelón?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Puerto Rican pastelón?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Puerto Rican pastelón cost?
About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains eggs, lactose. Always check the labels of the products you buy.
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