This is one of those recipes where I can take zero credit other than for my awesomeness for alerting you to its existence. I did make a few little adjustments based on what I had in the house although not enough to consider it an adaptation but I’ll note them below anyway. I got this from the site This Is So Good here. It really is SO GOOD.
Check out that site for lots of good stuff!
Pastelón (Puerto Rican Lasagna with Plantains)
From This Is So Good
- Coconut oil for sauteing and frying
- 1 medium sweet onion, diced
- 1 bell pepper, diced
- 6 garlic cloves, minced
- 2 pounds of grass-fed ground beef
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 cup chicken stock
- 1 6 ounce can of tomato paste
- 1/3 cup of cilantro, finely chopped
- 1/4 cup of raisins
- 12 olives, sliced
- 6 ripe plantains
- 8 eggs
*AMYELLA’s NOTES: I halved the recipe because I wanted to try it out before making a ton of it. I wish I had made a full batch! Also, I used a green bell pepper, added a zucchini for extra veg, omitted the cilantro, omitted the raisins, omitted the olives because I didn’t have any. I also layered differently: plantains, half the meat mixture, plantains, rest of the meat mixture. I just poured the eggs over the meat layer and it was really delicious this way too.
Preheat the oven to 350 degrees.
In a large skillet, melt a Tablespoon or two of coconut oil over medium heat. Add in the onion, bell pepper, and garlic. Saute for 4-5 minutes or until slightly softened. Add in the ground beef and break it up with a spoon or spatula. Add in your spices (sea salt through crushed red pepper flakes) and mix well. Continue cooking until the beef is browned, about 9-10 minutes.
Add the bay leaves, stock, and tomato paste, mixing well. Simmer uncovered over medium low heat until the liquid is absorbed. Stir occasionally.
While the beef mixture is simmering, prep your plantains. Peel them (see here for demo), cut them in half widthwise, and then cut each half into four slices lengthwise.
In a large frying pan, melt several Tablespoons of coconut oil. Lay the slices of plantain in the oil and fry for 3-4 minutes per side or until lightly browned. You will probably have to do this in batches.
In a 9 x 13 baking dish, layer half of the plantains in a single layer.
Whisk 4 eggs with a dash of salt and pepper and then pour them over the plantain layer. Remove the bay leaves from the beef mixture and stir in the cilantro. Carefully spread the beef over the plantains. Pack it down a little, it will help the Pastelón hold together better when you slice it. Next layer the rest of the plantains on top of the beef in a single layer. Whisk the remaining four eggs with a dash of salt and pepper and pour it over the top. Spread the eggs so they cover all of the plantains and seep into the beef a bit.
Bake for 45 minutes or until the eggs are set and the top is a golden brown color. I highly recommend letting the Pastelón sit for 5-10 minutes to help it firm up for cutting.