We’ve discovered the ultimate comfort food: Puerto Rican Pastelón, a Puerto Rican sweet plantain lasagna. Pastelón is a traditional Puerto Rican dish that can be described as a sweet plantain lasagna.
It is typically made with layers of sliced ripe plantains, ground beef that has been seasoned with sofrito (a mixture of onions, peppers, garlic, and herbs), cheese, and tomato sauce.
Some variations of Pastelón may also include sliced potatoes, olives, raisins, or other ingredients.
The dish is usually baked in the oven until the cheese is melted and bubbly and the plantains are tender. It is a hearty and flavorful dish that is often served at special occasions or family gatherings.
How to Make Puerto Rican Pastelón
Pastelón, one of my fave Puerto Rican dishes, is here! A sweet plantain lasagna, pastelón is wonderful. It’s the ideal blend of sweet, savory, and cheesy flavors.
I’ll show you how to make Pastelón and answer some FAQs. Let’s begin!
Pastelón Ingredients:
- 4 large ripe plantains
- 1 lb. ground beef
- 1 can of tomato sauce
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 tbsp. of sofrito
- 1 cup of shredded cheese
- Salt and pepper to taste
- Oil for frying
Step-by-Step Instructions to Make Pastelón
Preheat the oven to 375°F.
Peel the plantains and slice them into 1/4 inch thick rounds.
In a large skillet, heat oil over medium heat. Fry the plantains for about 2-3 minutes on each side until they are golden brown. Place them on a paper towel-lined plate to remove excess oil.
In the same skillet, add the chopped onions, green bell pepper, and minced garlic. Sauté for about 2-3 minutes until the onions are translucent.
Add the ground beef to the skillet and cook until it is no longer pink.
Add the can of tomato sauce, sofrito, and salt and pepper to taste. Stir well and let it simmer for about 5-7 minutes.
Grease a baking dish with oil or cooking spray.
Layer the bottom of the dish with the fried plantains.
Pour half of the beef mixture over the plantains.
Sprinkle a layer of shredded cheese over the beef mixture.
Repeat the layers of plantains, beef mixture, and cheese until you have used all the ingredients.
Cover the dish with aluminum foil and bake for about 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Puerto Rican Pastelon Faq’s
What are the best plantains to use for Pastelón?
It is best to use ripe plantains for Pastelón. Ripe plantains should be yellow with black spots on the skin. This indicates that they are sweet and will be perfect for the dish.
Can I make Pastelón ahead of time?
Yes, you can make Pastelón ahead of time. You can assemble the dish and store it in the refrigerator for up to 24 hours before baking. When you are ready to bake it, remove it from the refrigerator and let it sit at room temperature for about 20 minutes before baking.
Serving Puerto Rican Pastelón
Pastelón can be served as a main dish on its own or as part of a larger meal. It pairs well with a side salad or some steamed vegetables. You can also serve it with some rice and beans to make it a more complete meal.
When serving, cut the Pastelón into portions and carefully transfer them onto individual plates. Garnish with some chopped fresh cilantro or parsley for a pop of color and flavor.
Some people also like to serve it with a dollop of sour cream or a drizzle of hot sauce on top, depending on their personal preferences. The options are endless, so feel free to get creative with your presentation!
Pastelón Variations
Chicken Pastelón: Substitute ground beef with shredded cooked chicken. You can also add some chopped cooked bacon or ham for extra flavor.
Vegetarian Pastelón: Skip the ground beef and add some cooked black beans, diced sweet potatoes, or mushrooms instead. You can also add some extra cheese or a layer of roasted vegetables for added texture.
Seafood Pastelón: Substitute ground beef with cooked shrimp, crab meat, or a combination of both. You can also add some chopped fresh herbs such as parsley, cilantro, or dill for added freshness.
Sweet Plantain Pastelón: Use ripe plantains that are even more ripe and sweet than the ones you would use for the traditional Pastelón recipe. You can also add a layer of sliced ripe mango or pineapple to make it even sweeter.
Pastelón with a Twist: Experiment with different types of cheeses, such as queso fresco or feta, to give it a new twist. You can also add some sliced olives or capers for extra tanginess, or some raisins or dried cranberries for added sweetness.
Origins of Pastelón
Puerto Rican pastelón is a Spanish-African dish. Plantains and other tropical fruits are abundant along Puerto Rico’s coast, where the dish began.
Layers of ripe plantains, ground meat, and cheese resemble lasagna. Plantains instead of pasta lend it a Puerto Rican flavor and texture.
Pastelón was initially served at weddings, birthdays, and holidays. Families celebrated their culture and customs.
Pastelón is a year-round Puerto Rican staple. Locals and visitors love this main course. Its popularity has spread to other Caribbean and Latin American nations, where it is served in different ways.
How to Store and Reheat Pastelón
Leftover Pastelón can be refrigerated for three days. Refrigerate extra Pastelón. Label the container with the date to trace its fridge time.
Reheat Pastelón at 350°F (175°C). Cover the extra Pastelón with foil in an oven-safe dish. Melt the cheese and heat the dish in the preheated oven for 15-20 minutes. Microwave pieces for 1-2 minutes.
Before warming, add water or broth. This keeps the food moist and flavorful.
Pastelón – Puerto Rican Sweet Plantain Lasagna
Ingredients
- 4 large ripe plantains
- 1 lb. ground beef
- 1 can of tomato sauce
- 1 onion chopped
- 1 green bell pepper chopped
- 2 cloves of garlic minced
- 1 tbsp. of sofrito
- 1 cup of shredded cheese
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat the oven to 375°F.
- Peel the plantains and slice them into 1/4-inch thick rounds.
- In a large skillet, heat oil over medium heat. Fry the plantains for about 2-3 minutes on each side until they are golden brown. Place them on a paper towel-lined plate to remove excess oil.
- In the same skillet, add the chopped onions, green bell pepper, and minced garlic. Sauté for about 2-3 minutes until the onions are translucent.
- Add the ground beef to the skillet and cook until it is no longer pink.
- Add the can of tomato sauce, sofrito, and salt and pepper to taste. Stir well and let it simmer for about 5-7 minutes.
- Grease a baking dish with oil or cooking spray.
- Layer the bottom of the dish with the fried plantains.
- Pour half of the beef mixture over the plantains.
- Sprinkle a layer of shredded cheese over the beef mixture.
- Repeat the layers of plantains, beef mixture, and cheese until you have used all the ingredients.
- Cover the dish with aluminum foil and bake for about 20-25 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
