There are two things in this world that I will never say no to: plantains and lasagna. So, when I discovered Pastelón—a dish that basically combines my two favorite things—I was sold. It’s sweet, savory, cheesy, and has that same satisfying layered texture you get from lasagna, but with a Caribbean twist. If you’ve never had it, you’re seriously missing out. And if you’re already a fan? Well, you know exactly what I’m talking about.
Why This Recipe Works
Here’s why this recipe is a total winner:
- Sweet and Savory Perfection: The ripe plantains offer a natural sweetness that perfectly balances out the spiced ground beef. It’s a match made in heaven—sweet, savory, cheesy, and just plain delicious.
- Cheese, Glorious Cheese: The layers of mozzarella not only melt beautifully but add a creamy richness that ties the whole dish together. It’s comfort food, so of course, there’s plenty of cheese involved.
- Well-Seasoned Beef: The beef is spiced with garlic powder, onion powder, paprika, achiote powder, coriander, cayenne pepper, and black pepper. These bold spices make the ground beef flavorful and fragrant, perfectly complementing the sweetness of the plantains.
- Easy to Assemble: If you’ve ever made lasagna, you can definitely handle this. The layering process is straightforward: plantains, beef, cheese, repeat.
- Baked to Perfection: The dish is baked until golden and bubbly, allowing all the flavors to meld together into one glorious bite. Plus, the top layer of plantains gets a little crispy and caramelized—perfection.
- Great for Leftovers: Just like lasagna, this dish is fantastic the next day. The flavors continue to develop, making it just as delicious (if not more) when reheated for lunch or dinner.
HOW TO MAKE PUERTO RICAN PASTELON
Ingredients
- 4 (10 ounces) ripe plantains
- 3 tablespoons avocado oil, divided
- 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 pound ground 90/10 beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon achiote powder (ground annatto)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, plus more to taste
- 1 white onion, finely chopped (about 1 1/2 cups)
- 1 cup finely chopped orange bell pepper (about 1 small bell pepper)
- 3 garlic cloves, chopped (about 1 tablespoon)
- 2 teaspoon tomato paste
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 cups shredded low-moisture part-skim mozzarella cheese (8 ounces) divided
- 1 large egg, beaten
Step 2: Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add ground beef; cook, stirring often to break up meat into small crumbles. Sprinkle with garlic powder, onion powder, smoked paprika, achiote powder, coriander, cayenne pepper, black pepper, and remaining 1 teaspoon salt. Cook, stirring often, until meat is lightly browned, about 3 minutes.
Step 4: Arrange about one-third of plantain slices (8 to 10 slices) crosswise along bottom of a 2-quart baking dish (such as an 11 x 7-inch baking dish). Top with half of beef mixture (about 1 3/4 cups) and 1 cup of mozzarella cheese. Repeat layering process 1 time using one-third of plantain slices, remaining beef mixture, and remaining 1 cup mozzarella cheese. Top with remaining plantain slices, overlapping slightly if needed to fit.
Step 5: Pour beaten egg evenly over plantains. Bake pastelon at 375°F until top is golden brown and bubbly, 20 to 25 minutes. Garnish with additional chopped cilantro. Serve hot.
Final Thoughts: Your New Favorite Comfort Food
If you’ve never tried Pastelón before, this is your sign to get in the kitchen and whip up a batch. It’s the perfect dish for when you’re craving something hearty and comforting but still want that sweet and savory balance. Plus, it’s a fantastic way to use up those ripe plantains sitting on your counter.
So what are you waiting for? Give this plantain lasagna a try and let me know how it turns out. Trust me, once you’ve had a bite, you’ll be hooked—just like I was. Don’t forget to share your creations and tag me. I’d love to see your take on this Puerto Rican classic!