Pastelón is a beloved Puerto Rican casserole that layers sweet, ripe plantains with savory seasoned ground beef and cheese, resulting in a delightful fusion of flavors. Often referred to as the “Puerto Rican lasagna,” this dish replaces traditional pasta sheets with thinly sliced, fried plantains, offering a unique twist on the classic Italian favorite.

FULL RECIPE:

Ingredients

1.For the Picadillo (Ground Beef Filling):

• 1 pound ground beef
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon adobo seasoning
• 1 packet sazón seasoning
• 1/4 cup tomato sauce
• 1/4 cup green olives, sliced
• 1 tablespoon capers
• Salt and pepper to taste

2.For the Plantains:

• 4 ripe plantains (yellow with black spots)
• Vegetable oil, for frying

3.For Assembly:

• 2 cups shredded mozzarella cheese
• 3 large eggs
• 1/4 cup milk
• 1/4 teaspoon baking soda

Directions

1. Prepare the Picadillo: In a large skillet over medium heat, cook the ground beef until browned. Add the onion, bell pepper, and garlic; sauté until the vegetables are tender. Stir in the adobo and  sazón seasonings, tomato sauce, olives, and capers. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
2. Prepare the Plantains: Peel the ripe plantains and slice them lengthwise into thin strips. In a large skillet, heat vegetable oil over medium heat. Fry the plantain slices until golden brown on both sides. Transfer the fried plantains to a plate lined with paper towels to drain excess oil.
3. Assemble the Pastelón: Preheat the oven to 350°F (175°C). In a greased baking dish, layer half of the fried plantain slices to cover the bottom. Spread the picadillo evenly over the plantain layer. Sprinkle one cup of shredded mozzarella cheese over the beef mixture. Top with the remaining plantain slices to cover the filling.
4. Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, and baking soda until well combined.
5. Bake the Pastelón: Pour the egg mixture evenly over the assembled pastelón. Sprinkle the remaining cup of mozzarella cheese on top. Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly, and the egg mixture is set.
6. Serve: Remove from the oven and let it cool slightly before slicing. Serve warm and enjoy this comforting Puerto Rican classic. 

Nutrition Facts

• Serving Size: 264 grams
• Calories: 449.9 kcal
• Total Fat: 14.2 g
• Saturated Fat: 7.6 g
• Cholesterol: 107.9 mg
• Sodium: 407.9 mg
• Total Carbohydrates: 78.7 g
• Dietary Fiber: 5.8 g
• Sugars: 36.4 g
• Protein: 11.7 g

The Origin and Cultural Significance of Pastelón

Pastelón is a traditional Puerto Rican dish that exemplifies the island’s culinary ingenuity. Combining influences from the indigenous Taino people, African heritage, and Spanish colonizers, it reflects Puerto Rico’s rich cultural tapestry. Often served during holidays, family gatherings, and celebrations, Pastelón is synonymous with comfort and festivity. Unlike Italian lasagna, this dish uniquely uses sweet plantains in place of pasta layers, creating a delightful contrast of sweet and savory flavors.

The Flavor Profile and Texture

The harmonious balance of Pastelón lies in its layers. Sweet plantains, fried to golden perfection, provide a caramelized sweetness that complements the seasoned ground beef, known as picadillo. The picadillo mixture often includes green olives, capers, and tomato sauce, adding a briny, tangy depth. Mozzarella cheese enhances the dish with its creamy richness, while the egg mixture poured over the layers binds everything together, ensuring a cohesive texture.

The Importance of Plantains in Puerto Rican Cuisine

Plantains are a staple ingredient in Puerto Rican cooking. Often referred to as “plátanos,” they are incredibly versatile and can be enjoyed at various stages of ripeness. In Pastelón, ripe plantains are preferred for their sweetness, which contrasts beautifully with the seasoned meat.

Picadillo: The Heart of Pastelón

The ground beef filling, or picadillo, is a classic Latin American preparation that varies from country to country. In Puerto Rico, picadillo is seasoned with adobo and sazón, which contribute vibrant color and flavor. The addition of green olives and capers introduces a briny complexity, while tomato sauce brings a slight sweetness and tanginess.

Regional Variations of Pastelón

While Pastelón is most commonly associated with Puerto Rico, variations of the dish exist across the Caribbean. In the Dominican Republic, for example, it is often called “Pastelón de Plátano Maduro” and may include additional vegetables like bell peppers and peas. Some households prefer to add raisins for extra sweetness, while others might use ground turkey or chicken instead of beef.

Pairing Suggestions

To complement the rich flavors of Pastelón, consider serving it with traditional Puerto Rican sides. A simple green salad with a citrus vinaigrette can provide a refreshing contrast, while a side of arroz con gandules (rice with pigeon peas) adds a hearty, savory element. For a complete dining experience, serve Pastelón alongside tostones (fried green plantains) or amarillos (fried sweet plantains).

Tips for a Perfect Pastelón

Choosing the Right Plantains: Opt for fully ripe plantains with yellow skin speckled with black spots. These offer the ideal sweetness and soft texture for layering. Achieving a Balanced Flavor: Season the picadillo generously to ensure it holds its own against the sweet plantains. Taste and adjust seasoning as needed. Layering Technique: Arrange the plantains evenly in a single layer to create a stable base. Avoid overcrowding to ensure each bite has a perfect balance of flavors. Egg Mixture Consistency: Whisk the eggs and milk thoroughly to create a smooth mixture that will bind the layers together. A touch of baking soda adds a slight lift. Resting Time: Allow the Pastelón to rest for about 10 minutes after baking. This helps it set, making it easier to slice and serve.

Nutritional Considerations

While Pastelón is undoubtedly indulgent, there are ways to make it slightly lighter. Substituting lean ground turkey for beef reduces the fat content, and using low-fat cheese further cuts calories. Baking the plantains instead of frying them also minimizes oil consumption. Despite these adjustments, the dish retains its comforting flavors and satisfying textures.

Cultural Traditions and Gatherings

In Puerto Rican culture, the act of preparing and sharing Pastelón goes beyond nourishment. It often serves as a means of bringing families together, encouraging laughter, storytelling, and the creation of cherished memories. Recipes are passed down through generations, each cook adding their own signature twist.

Conclusion

Pastelón is more than just a meal; it’s a celebration of Puerto Rican heritage and a reflection of the island’s diverse culinary influences. Its layers of sweet plantains, savory meat, and melted cheese create a rich and comforting dish that brings people together. Whether served as a family dinner or at a festive gathering, Pastelón offers a taste of Puerto Rico’s culinary legacy.