120 minutes
A traditional Caribbean casserole featuring layers of sweet caramelized plantains and savory beef picadillo, topped with melted cheese.
Ripe Plantains, peeled, sliced lengthwise
each
cups
Large Onion, chopped
each
Bell Pepper, chopped
each
Ají Dulce Chiles
0 oz
Garlic Clove, minced
each
Cilantro, chopped
0 bunches
Culantro, chopped
0 bunches
0 lb
to taste
Black Pepper, ground
to taste
Cumin, ground
teaspoons
Paprika, ground
teaspoons
teaspoons
Tomatoes, chopped
0 oz
0.25 fluid ounces
0 oz
Green Olives, pitted, chopped
0 oz
Raisins
0 oz
Eggs, beaten
each
Mozzarella Cheese, shredded
cups
1. Fry Plantains
Peel the plantains, slice them lengthwise into strips, and fry them in canola oil until golden brown, about 6 minutes per batch, turning once. Drain on paper towels.
2. Prepare Sofrito
Combine the onion, bell pepper, ají dulce chiles, garlic, cilantro, and culantro in a food processor and pulse until finely chopped. Cook the sofrito in canola oil for 5 minutes.
3. Cook Beef Picadillo
Add the ground beef to the skillet with the sofrito and season with salt, pepper, cumin, paprika, and oregano. Brown for about 8 minutes, then add tomatoes, white wine, and tomato paste. Simmer for 10 minutes and fold in olives and raisins.
4. Assemble Pastelón
Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish, layer plantains and beef picadillo twice, whisk eggs and pour over top layer, and sprinkle with shredded mozzarella.
5. Bake
Bake the pastelón for 20 to 30 minutes until the cheese is bubbling and the casserole is set. Let it rest before slicing and serving.
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