Puerto Rican Pastelón

4.64 from 11 votes

Pastelón is a delicious Puerto Rican dish with layers of sweet plantains, savory beef, and melted cheese. Deliciousness in every bite!

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Lunch

Cuisine: Puerto Rican

Servings:

Calories: 389kcal

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.

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 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 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 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.

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.