Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón–just refrigerate until ready to use!

Quick Info

⏱️ 210 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

1056 cal • 50g protein • 70g carbs • 67g fat

Tags

[Central & South American] • [Gluten-Free] • [Dinner] • [Lunch] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• n/a
• 1 small bunch of fresh culantro
• 1 small red bell pepper, seeded and roughly chopped
• 1 small green bell pepper, seeded and roughly chopped
• 1 medium head of garlic, cloves separated and peeled
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1¼ cups canola oil, divided
• 5 pimento-stuffed Spanish olives, thinly sliced into rounds
• 1 pound 80/20 ground beef
• ½ teaspoon kosher salt, plus more to taste
• 2 teaspoons dried adobo seasoning, divided
• 1¼ teaspoons Sazón seasoning with saffron
• 1 15-ounce can of tomato sauce
• 4-5 very ripe plantains (about 2½ pounds)
• 3 cups shredded mozzarella cheese, divided
• 2 large eggs

Instructions Preview

1. To the bowl of a food processor, add the c…
2. Heat ¼ cup (60 ml) of canola oil in a larg…
3. Add the ground beef to the pan and cook un…

…and 10 more steps

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Recipe by: Tikeyah Whittle, Karla T. Vasquez • From: Tasty