Pastelon (Puerto Rican Plantain Lasagna)

Years ago, seeking dinner inspiration, I discovered a delightful recipe from African Bites. With just a few adjustments, I transformed it into a Latin-style lasagna for my family. Despite its breakfast origins in my kitchen, fried plantains added a tropical twist to our dinner table.

Pastelón, a cornerstone of Puerto Rican cuisine, is a tantalizing fusion of Spanish, African, and indigenous Taino flavors, encapsulating the island’s vibrant culinary heritage. Resembling a savory lasagna, it layers ripe plantains, seasoned spicy ground beef, aromatic spices, and melted cheese, creating a symphony of taste sensations. More than just a dish, pastelón embodies the warmth and camaraderie of family gatherings, with each household infusing their unique twist into the recipe. Whether you’re celebrating a special occasion or craving a comforting meal, pastelón beckons both seasoned cooks and culinary adventurers to indulge in the essence of Puerto Rican tradition and the enduring allure of its cuisine.

Plantains, larger and starchier than bananas, are staples of tropical regions, versatile for both savory and sweet dishes and rich in nutrients. You can find them in the produce section of grocery stores, or opt for the convenience of frozen plantains from brands like Goya, available in the freezer section or online. I love making the Goya brand for a quick side dish for steaks, salmon, and especially Asian dishes such as Mongolian Beef Bowl.

Recipe Tips

This recipe is versatile—adjust ingredients for different diets. Prepare the beef filling ahead and refrigerate for quick assembly later. Moderately ripe plantains work best, offering just the right texture (not too many black spots). Add a bit of broth or water to prevent the filling from burning and spice it up with extra cayenne if desired. Serve hot and pair with a tropical drink like mango juice or Southern sweet tea.

Pastelon (Puerto Rican Plantain Lasagna)

Experience the essence of Puerto Rican cuisine with this twist on Pastelón, featuring layers of sweet fried plantains, savory ground beef, and melty cheddar cheese. Prepare the flavorful beef mixture in advance for easy assembly the next day!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Puerto Rican

Ingredients Equipment Method Notes

Ingredients

  

• 6-8 Large ripe plantains (dark yellow, not too many black spots if any) (When making this dish over the years, 6-8 is the right number for a 9×9 inch pan.) (I love having Goya brand frozen plantains on hand)
• 1 Medium onion, chopped
• 3 garlic cloves, minced (or 3 tsp granulated garlic)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½-1 tsp cayenne pepper (I used ½ tsp. Cholula is a good hot sauce to drizzle on later for extra spice.)
• 1 tsp dried oregano
• ¼ tsp ground coriander
• 1 red or green bell pepper, chopped
• 1 cup tomato sauce (or 2 tomatoes, chopped)
• 1 lb lean ground beef or chicken
• 1 16 oz can black beans, drained and rinsed
• 3 Tbsp water
• ½ tsp salt
• 1 packet Sazon (I prefer 1 Tbs. Chinese chicken bouillon powder for better flavor – Lee Kum Kee brand. Since I make many Asian dishes, I always have a canister on hand).
• ½ tsp freshly ground black pepper
• ¼ cup olives, sliced
• 3 green onions, chopped
• 3 Tbs. parsley, chopped
• 2 cups cheddar cheese, grated (I used sharp cheddar)
• 3 Large eggs, beaten

Equipment

• 1 9×9 inch baking pan (You can use an 8×8 pan if using 3-4 plantains)

Method

 

1. Start by trimming both ends of the plantain with a sharp knife. Make a shallow incision along the length of the plantain, being careful not to cut too deep. Peel off the skin by pulling it back gently. Cut the plantains into 3-4 horizontal strips, adjusting based on their size. You can choose to either fry or bake them, though frying is my preferred method.

Frying Method

1. 1. In a large non-stick skillet, heat oil over medium-high heat until it's hot but not smoking.

   2. Fry the plantain slices in batches, turning them once, until they turn caramel brown, approximately 5-7 minutes. 3. Using a slotted spoon, transfer the fried plantains to a paper towel-lined plate to drain excess oil.

Baking Method

1. Prepare a baking sheet by spraying it lightly with cooking spray. Arrange the plantain slices in a single layer on the baking sheet. Lightly spray the plantains with olive oil spray (or vegetable oil). Bake them at 400°F, turning the slices over halfway through, for about 12 to 20 minutes or until they turn caramel brown.

Making the Filling

1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the onions, garlic, cumin, smoked paprika, cayenne, oregano, and coriander. Cook, stirring occasionally, for about a minute until the onions become translucent and fragrant.
2. Next, add the bell pepper and tomatoes or tomato sauce, allowing the mixture to simmer. Add the ground meat and beans, cooking for 7-10 minutes while stirring regularly to avoid scorching. Adjust the consistency by adding approximately 3 tablespoons of broth or water as required. Season with salt, chicken bouillon or sazon, and black pepper to taste.
3. Finally add olives, green onions and parsley, adjust for seasoning. Remove and set aside.

Assembling

1. Spray a deep 9×9 inch pan with cooking spray or rub with butter/oil.
2. Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
3. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between, if desired.
4. In a separate mixing bowl, beat the eggs thoroughly, then pour them evenly over the assembled Pastelon, ensuring full coverage. If there's any remaining cheese, sprinkle it lightly over the top, avoiding excessive amounts to prevent a gummy texture. It's preferable to layer the cheese for even distribution.
5. Bake at 350 ℉ for 25-30 minutes, or just until all the egg has cooked through ad the cheese is bubbly.
6. Let it cool a bit before serving.

Notes

• Be careful with cutting the plantains. They’re firm but also rather slippery as you cut them.
• Sometimes a plantain has a woody, stem-like streak that will run through the entire plantain. I prefer to have some extra plantains on hand in case I peel open and cut one of those.  They don’t taste good, and the texture is not edible. 
• I have fried many plantains and refrigerated them beforehand.  They taste great in this dish and reheated as leftovers.  Making the meat and plantains ahead of time is a great time saver for assembly the next day especially when you want to prepare a great weeknight meal for your busy family!
• Refrigerate up to 3 days.
• Freeze leftovers up to 3 months.

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