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    Home » Puerto Rican Recipes » Puerto Rican Pastelón

    Published: Sep 12, 2018 Modified: Jan 7, 2025 by Catherine Arena 14 Comments

    Puerto Rican Pastelón

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    Pastelón Pinterest image.
    Pastelón Pinterest image.

    Craving a taste of home? This Puerto Rican Pastelón recipe is my go-to comfort food. Layers of sweet plantains, seasoned ground beef, and melted cheese create the perfect mix of sweet and savory. Delicious and really easy to make!

    Puerto Rican Pastelón cooked in a white casserole dish.

    Pastelón or Pastel Horneado (Puerto Rican Plantain “Lasagna”) is one of those dishes that instantly reminds me of home. It’s a comforting classic made with layers of sweet, ripe plantains, savory ground beef, and melty cheese. If you’ve never tried it before and love plantains, especially platanos fritos (ripe fried plantains), trust me, you’re in for a treat!

    You’ll sometimes hear it called “Puerto Rican Lasagna,” and it’s easy to see why. The layers of plantains, beef, and cheese mimic the structure of lasagna, but instead of noodles, you get that sweet, caramelized goodness of fried plantains.

    The ground beef or carne molida, is what truly brings this dish to life. It’s cooked with onions, peppers, garlic, olives, and spices in a rich tomato sauce to make a flavorful Puerto Rican picadillo. Some people like to toss in raisins for a touch of sweetness. I’ll admit, I’m not one of them! But if raisins are your thing, go ahead and add them in!

    Cheese in pastelón is another debate among Puerto Ricans. I grew up with cheese in every bite, so for me, it’s non-negotiable. It adds the perfect creamy texture that ties everything together.

    Jump to:
    • Reasons We Love this Recipe
    • Picking Plantains for Pastelón
    • Ingredients
    • Substitutions and Variations
    • Step-by-Step Instructions for Making Pastelón
    • How to Serve
    • Expert Tips
    • Recipe FAQs
    • Other Puerto Rican Dishes You Will Love
    • 📖 Recipe

    Reasons We Love this Recipe

    • Perfect Combination – There’s something magical about the way the sweet, caramelized plantains pair with the bold, savory picadillo. Every bite is perfect.
    • Everyone Loves it – Everyone loves this dish, adults and children alike!
    • Perfect for Busy Days – I love that I can make it ahead of time. Just assemble it, refrigerate, and bake when I’m ready. Especially perfect when you’re hosting a party.
    • It’s Simply Delicious – Sweet, savory and cheesy, this recipe checks all the boxes. Once you try it, you’ll see why it’s a classic in so many Puerto Rican homes.

    Picking Plantains for Pastelón

    When it comes to making this dish, picking the right plantains is really important, it can make or break the dish!

    Here’s What to Look For:

    Always go for ripe plantains, the ones with yellow skins that have plenty of black spots. If they’re too ripe though, they will be too mushy, if they’re green they will be too starchy and lack the perfect sweetness, you need for this dish.

    The Squeeze Test

    Give the plantains a gentle squeeze to check if they’re ready. If they feel too mushy, not good. If they feel too firm, they need more time to ripen.

    Pro Tip: If you cannot find any ripe plantains, just bring them home and let them sit on the counter for a few days. When I’m in a hurry, I’ll just place them in a paper bag to help them ripen faster, works like a charm!

    Ingredients

    Ingredients to make Puerto Rican pastelon.
    • Ground Beef
    • Ripe Plantains
    • Eggs
    • Cheese
    • Oil

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Meat – Swap the ground beef for ground turkey, pork or chicken.
    • Cheese – If you don’t have Monterey Jack or cheddar, try mozzarella or a blend of cheeses. You can also skip the cheese entirely.
    • Raisin Lovers – If you love raisins, add them into the picadillo, many homes do it this way.
    • Veggies – Add in extra vegetables like carrots and peas or even green beans as many Puerto Rican homes do.

    Step-by-Step Instructions for Making Pastelón

    Prepare the Carne Molida Filling (Picadillo Filling)

    Steps to prepare the carne molida or picadillo filling for the pastelon.

    Step 1: Cook the Meat
    Heat a skillet over medium heat and add the ground meat. Use a spoon or spatula to break it apart (Image 1) as it browns. Cook until no longer pink (Image 2).

    Step 2: Add Spices and Veggies
    Stir in the diced peppers, onions, sofrito, minced garlic, sazon, oregano, cumin, and vinegar (Image 3). Mix everything well. Lower the heat, cover the skillet, and let the mixture cook for about 10 minutes.

    Step 3: Final Touches
    After 10 minutes, stir in the tomato sauce, olives, water, and fresh cilantro. Mix thoroughly, cover again, and let it simmer for an additional 15 minutes.

    Step 4: Taste and Adjust
    After 15 minutes, taste the picadillo and adjust the salt to your liking (Image 4). It is now done, set it aside to cool while you prepare the plantains.

    Prepare the Plantains

    Steps 1 through 4 showing how to prepare the plantains for the pastelon.

    Step 1: Peel the Plantains
    Start by cutting off both ends of each plantain. Then, use the tip of your knife to make a lengthwise slit down the peel. Use your thumbs to remove the peel, discarding it (Image 1).

    Step 2: Slice the Plantains
    Once peeled, slice each plantain in half lengthwise. Place each half flat-side down on your cutting board to create a stable base. Slice: With one hand flat on top of the plantain, carefully use a sharp knife to slice it into thin, even strips (Image 2).

    Step 3: Frying the Plantains
    Heat up a large skillet with vegetable oil over medium heat. Once the oil is hot (but not smoking), carefully add a few slices of plantain to the skillet (Image 3). Note: Make sure not to overcrowd them!

    Fry the plantains until they turn golden brown on one side, then flip them over and cook.

    As each batch finishes, transfer the fried plantains to a plate lined with paper towels to drain any excess oil. Repeat with the remaining slices until all your plantains are fried and ready for layering.

    Pro tip: Keep an eye on the heat! If the oil gets too hot, the plantains might burn before they’re cooked through. Lower the heat if needed.

    Assembling the Pastelón

    Steps 5 through 8 to make the pastelon.

    Step 4: Preheat Oven then Start with the Plantains
    Preheat Oven to 350°F.

    Cover the bottom of your casserole dish with a single layer of the fried plantain slices. Make sure they overlap slightly to create a solid base (Image 5).

    Step 5: Add the Meat Layer
    Spoon a layer of the picadillo mixture over the plantains, spreading it out evenly (Image 6).

    Step 6: Sprinkle Cheese
    Sprinkle shredded cheese on top of the meat layer (Image 7).

    Step 7: Repeat with Plantains
    Add another layer of plantains (Image 8).

    Steps 9 through 12 to make the pastelon.

    Step 8: Add Another Meat Layer
    Continue building the pastelón by adding another layer of meat (Image 9), followed by more cheese (Image 10). Reserve more cheese for the final touch.

    Step 9: Finish with More Plantains, Egg and Cheese
    Top it all off with one final layer of plantains (Image 11), pour the whisked egg mixture over the casserole (this will keep everything together once cooked). Finally top with more cheese (Image 12). Bake covered for 15 minutes, then uncover and cook for another 5-10 minutes.

    Step 10: Rest

    Remove the casserole from the oven and allow to cool for 10 minutes before slicing. Allowing the casserole to rest, helps keep its shape when slicing.

    How to Serve

    This dish is so good, you can absolutely enjoy it all by itself! But if you want to add something simple on the side, try serving it with a simple salad or creamy avocado slices.

    If you would like a little more traditional Puerto Rican meal, try serving it with a side of arroz con gandules (Puerto Rican rice with pigeon peas) or Puerto Rican yellow rice with corn.

    A slice of pastelon served on a green and white plate.

    Expert Tips

    • Get the Perfect Plantains – The sweeter, the better! Look for plantains with yellow and lots of black spots. If they’re green or not rip enough, let them sit on the counter for a few days or speed things up with the paper bag trick.
    • Fly the Plantains Right – Slice the plantains evenly and fry in batches until golden and caramelized. Avoid overcrowding the pan to get the perfect color and prevent them from being oily.
    • Let it Rest – Once it’s baked, let the pastelón sit for 10-15 minutes before cutting into it. This helps it hold its shape and makes serving easier.
    • Make it Ahead – Just like our potato and macaroni salads, ensalada de papa and ensalada de coditos, this dish is a great make-ahead dish. Assemble it the night before, cover it tightly, and refrigerate. Just bake it when ready to serve.

    Recipe FAQs

    Do I have to fry the plantains?

    Frying the plantains gives them that caramelized sweetness that’s key to the dish. But if you’re looking for a lighter option, you can totally bake or air-fry them instead. It’s just important to make sure they’re soft and golden before you start layering them.

    Can I make pastelón without cheese?

    Absolutely! It’s all about personal preference. It’s just as delicious without!

    Do I have to use ground beef?

    Ground chicken, turkey or pork all work well. Use what you like or have at hand.

    How do I store leftovers?

    To store leftovers, just store in an airtight container and keep it in the fridge for up to 4 days. When you’re ready to eat, reheat individual portions in the microwave a few minutes at a time until heated through. Or warm up the whole casserole dish in the oven at 350°F, covered with foil until heated through. About 15-20 minutes.

    When I reheat my pastelón the cheese is no longer gooey, why?

    If your pastelón’s cheese isn’t as gooey after reheating, it’s because the cheese hardens in the fridge over time. When you heat it up again, it won’t have that same melty texture. To bring it back to life, you can easily remove the hardened cheese and top it with a fresh layer before reheating. It’ll give you that gooey goodness again!

    Can I freeze pastelón?

    Yes you can! Assemble the dish as you would, then wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight and bake as usual.

    Other Puerto Rican Dishes You Will Love

    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias
    • Empanadas de Yuca served on a plate with a side of arroz con gandules, pernil and a side of avocado.
      Empanadas de Yuca

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Pastelon baked in a white casserole.

    Puerto Rican Pastelón

    Pastelón is a delicious Puerto Rican dish with layers of sweet plantains, savory beef, and melted cheese. Deliciousness in every bite!
    4.64 from 11 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Puerto Rican
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6
    Calories: 389kcal
    Author: Catherine Arena

    Equipment

    • casserole dish

    Ingredients

    • 2 eggs whisked
    • 2 cups Monterey Jack or cheddar cheese or a mix

    Ground Beef (Picadillo)

    • 1 lb ground beef
    • 1 small onion finely chopped
    • 1 small green bell pepper finely chopped
    • 2 tablespoon fresh cilantro rinsed and coarsely chopped
    • 3 garlic cloves finely minced
    • 8 pimiento-stuffed green olives sliced
    • ¼ cup tomato sauce
    • 1 teaspoon adobo seasoning
    • 1 envelope of Sazon with Achoite
    • 1 teaspoon dried oregano

    Plantains

    • 4-5 ripe plantains peeled and sliced
    • vegetable or corn oil for frying

    Instructions

    Ground Beef (Picadillo)

    • Brown the Meat: Heat a skillet over medium heat and add the ground meat. Use a spoon or spatula to break it apart as it browns. Cook until no longer pink.
      Note: Drain the ground beef if too oily.
    • Add Spices and Veggies: Stir in the diced peppers, onions, sofrito, minced garlic, sazon, oregano, cumin, and vinegar. Mix everything well. Lower the heat, cover the skillet, and let the mixture cook for about 10 minutes.
    • After 10 minutes, stir in the tomato sauce, olives, water, and fresh cilantro. Mix thoroughly, cover again, and let it simmer for an additional 15 minutes.
    • Taste and Adjust: After 15 minutes, taste the picadillo and adjust the salt to your liking. It is now done, set it aside to cool while you prepare the plantains.

    Prepare the Plantains

    • Peel the Plantains: Start by cutting off both ends of each plantain. Then, use the tip of your knife to make a lengthwise slit down the peel. Use your thumbs to remove the peel, discarding it.
    • Slice the Plantains: Once peeled, slice each plantain in half lengthwise. Place each half flat-side down on your cutting board to create a stable base.
      Thinly Slice: With one hand flat on top of the plantain, carefully use a sharp knife to slice it into thin, even strips.

    Frying

    • Frying the Plantains: Heat up a large skillet with vegetable oil over medium heat. (Just a few tablespoons of oil).
      Once the oil is hot (but not smoking), carefully add a few slices of plantain to the skillet. Note: Make sure not to overcrowd the pan or the plantain will soak too much oil!
    • Fry the plantains until they turn golden brown on one side, then flip them over and cook.
      As each batch finishes, transfer the fried plantains to a plate lined with paper towels to drain any excess oil. Repeat with the remaining slices until all your plantains are fried and ready for layering.
      Pro tip: Keep an eye on the heat! If the oil gets too hot, the plantains might burn before they’re cooked through. Lower the heat if needed.

    Preheat Oven and Assemble

    • Preheat Oven to 350°F.
    • Cover the bottom of your casserole dish with a single layer of the fried plantain slices. Make sure they overlap slightly to create a solid base.
    • Add the Meat Layer: Spoon a layer of the picadillo mixture over the plantains, spreading it out evenly.
    • Sprinkle Cheese: Sprinkle shredded cheese on top of the meat layer.
    • Repeat with Plantains: Add another layer of plantains.
    • Add Another Meat Layer: Continue building the pastelón by adding another layer of meat, followed by more cheese. Reserve more cheese for the final touch.
    • Finish with More Plantains, Egg and Cheese: Top it all off with one final layer of plantains, pour the whisked egg mixture over the casserole (this will keep everything together once cooked). Finally top with more cheese.

    Bake

    • Bake covered for 15 minutes, then uncover and cook for another 5-10 minutes.
    • Rest: Remove the casserole from the oven and allow to cool for 10 minutes before slicing. Allowing the casserole to rest, helps keep its shape when slicing.

    Notes

    Recipe Notes: 
    Meat – If you do not have or like ground beef, swap the beef for ground turkey, pork or chicken.
    Cheese – If you don’t have Monterey Jack or cheddar, try mozzarella or a blend of cheeses. You can also skip the cheese entirely.
    Raisins – If you love raisins, add a few to the picadillo, many homes do it this way.

    Nutrition

    Serving: 6 | Calories: 389kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 451mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 12mg | Calcium: 305mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Bolitas de Queso served with a side of mayoketchup.
      Bolitas de Queso
    • Camarones a la Criolla served in a white bowl with a side of white rice.
      Camarones a la Criolla

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    Comments

    1. Evonn says

      July 27, 2021 at 5:41 pm

      Hey can I use shrimp scallop and lobster instead of beef

      Reply
      • Cathy says

        July 27, 2021 at 5:53 pm

        Hello Evonn! Absolutely you can! Let me know how it turns out!

        Reply
    2. Danielle Wolter says

      January 03, 2019 at 6:52 am

      I am in love with this recipe! Plantains are so delicious and I love cooking with them. Love the sweet and savory flavors in this dish. It’s always fun to learn a new cuisine!

      Reply
      • Cathy says

        January 03, 2019 at 9:29 pm

        Thank you Danielle! If you love plantains, you are totally going to fall in love with Pastelon, that I can promise you!

        Reply
    3. Neli Howard says

      January 03, 2019 at 6:43 am

      I made this last night and my husband and his brother LOVED it so much. Great recipe. My husbands family is Puertorican and they said it taste better than what thier family makes. Lol im italian and cook mostly italian and Mediterranean style, now im mastering Puertorican style cooking!

      Reply
      • Cathy says

        January 03, 2019 at 9:33 pm

        Oh Neli, this just made my whole day, love hearing when someone has made one of my recipes and just absolutely loves it! Love to hear you’re also working on mastering Puertorican cooking! Let me know if I can help you in any way with a recipe! 🙂

        Reply
    4. Claudia Lamascolo says

      January 03, 2019 at 6:11 am

      I actually had this when we were in Puerto Rico one and loves it. I havent had it since and cant wait to make this thanks!

      Reply
      • Cathy says

        January 03, 2019 at 9:34 pm

        Wonderful Claudia, then you will love this recipe! Let me know what you think! 🙂

        Reply
    5. Ashima says

      January 03, 2019 at 6:05 am

      What an interesting recipe! I love fried plantains 🙂 but have always had sweet desserts or appetizers with them. I like teh idea of making “lasagna” with them 🙂 Thanks for sharing!

      Reply
      • Cathy says

        January 03, 2019 at 8:45 pm

        Interesting and delicious!! You must try it Ashima especially since you love fried plantains!

        Reply
    6. Brian Jones says

      January 03, 2019 at 3:49 am

      A recipe a very long way from my comfort zone but it sounds intriguing, that beef filling sounds heavenly!

      Reply
      • Cathy says

        January 03, 2019 at 8:42 pm

        Haha, you made me smile Brian! You need to try it, I have a feeling your comfort zone will get quite comfortable! 🙂

        Reply
    7. James says

      December 12, 2018 at 8:01 pm

      Wow! I made this the other night and it couldnt have been better! Soooo delicious!

      Reply
      • Cathy says

        December 13, 2018 at 10:39 pm

        Pastelón is one of my favorite dishes!! So happy you enjoyed it too!!

        Reply
    4.64 from 11 votes (5 ratings without comment)

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