PASTELóN DE PLáTANO MADURO [RECIPE + VIDEO] RIPE PLANTAIN CASSEROLE
Learn how to make pastelon de platano maduro, a ripe plantain casserole with the delicate sweetness of ripe plantains, flavorful beef filling, and melting cheese. Pure bliss.
Provided by Clara Gonzalez
Categories Lunch Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Find recipe and instructions for filling here.
- Peel the plantains and boil adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15 - 20 mins), remove them from the heat.
- Take the plantains out of the water right away, and mash them with a fork. Add the butter and keep mashing until it is very smooth with no lumps.
- Grease a 1-inch tall baking pan. Put half of the plantain mixture in the baking pan. Cover with half of the cheese. Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
- Cook in preheated oven to 350 °F [175 °C] until the top is golden brown.
- It will be easier to serve if you wait five minutes after removing it from the oven.
Nutrition Facts : Calories 754 kcal, Carbohydrate 62 g, Protein 27 g, Fat 46 g, SaturatedFat 22 g, Cholesterol 120 mg, Sodium 1452 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
PASTELóN DE PLáTANO MADURO
Pastelón de plátano maduro is a dish from the Dominican Republic composed of plantains, ground meat, cheese and herbs, that is popular throughout the Latin Caribbean.
Provided by Nita Ragoonanan
Categories Main Course
Time 2h20m
Number Of Ingredients 19
Steps:
- In a large, heavy-bottomed saucepan, heat the oil over low heat.
- Add the garlic and cook over medium heat until softened, being careful not to burn it.
- Add the tomatoes and bell pepper.
- Cover and cook over medium heat for 45 minutes or until the tomatoes are tender.
- Remove from the heat and mix in the blender.
- Allow to cool to room temperature.
- In a Dutch oven, heat the olive oil over medium heat and cook the onion for 3 minutes, stirring constantly.
- Add the garlic and sauté for 1 minute.
- Add the ground beef and sauté for 10 minutes, stirring regularly.
- Add all the other ingredients and mix well.
- Finally add the previously prepared tomato sauce and cook covered for 15 minutes.
- Peel the plantains.
- Boil them in enough water to cover the bananas with 1 teaspoon of salt.
- Cook them covered for 20 minutes.
- Preheat the oven to 350 F / 175 C.
- Spread 4 tablespoons of butter at the bottom of a 6x9 inch (15 x 22 cm) baking dish.
- Remove the plantains from the water, drain them and, in a salad bowl, mix them with the remaining butter until they become a smooth and creamy purée.
- Place half of the plantain puree at the bottom of the baking dish and spread evenly with a spatula.
- Place a layer of ground meat in the sauce on top.
- Garnish with half of the cheese.
- Place the other half of the plantain purée on top of it, spreading it evenly over a spatula.
- Sprinkle with the remaining cheese.
- Bake and cook until the cheese is golden, about 10 to 15 minutes.
- Wait 5 to 10 minutes before unmolding.
PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)
This is a typical dish from the Dominican Republic. It can be used as the main dish, with a salad on the side. You can also have it as a side. It's a healthy and delicious meal. It's an easy to make recipe. Enjoy it!
Provided by Mirelly
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
- Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
- Mash plantains, milk, and butter together in the pot until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
- Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
- Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.
Nutrition Facts : Calories 782.9 calories, Carbohydrate 100.6 g, Cholesterol 107.1 mg, Fat 35.1 g, Fiber 7.8 g, Protein 26.8 g, SaturatedFat 18 g, Sodium 739.2 mg, Sugar 48 g
PASTELON DE PLATANOS MADUROS
Pastelon is a Puerto Rican dish first recommended to me by one of my nurses, who is from Puerto Rico. Picture a lasagna, but instead of noodles for the separating layers, you use plantains. It's SO good! There are many variations, but this is how I prepare it. Plus, a lot of the common additions to Pastelon - like capers, olives or raisins, if you desire.This is Maldo's recipe and made it last night and thought I'd share ;) I used my recipe #207700.
Provided by Manami
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
- Add ground beef and tomato sauce and stir until well cooked, but not dry.
- Drain any grease.
- Make sure ground beef is well ground (that it has no chunks).
- Add corn and string beans to mixture.
- Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
- Peel and slice plantains lengthwise.
- If the plantains are large, you'll probably get about three-four lengths per plantain.
- Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
- Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
- Layer plantains along bottom of greased 9x9 pan.
- Pour two eggs, beaten, over bottom layer.
- Top with ground beef layer.
- Repeat plantain and beef layers, making sure the plantain layer is the top.
- Optional cheese layer on top.
- Cook in 350ºF oven for about 35 minutes, making sure eggs are cooked and not watery.
- ENJOY!
PASTELES WITH YUCA AND PLANTAINS
This is a traditional holiday family meal. This recipe has been in our family for years. It is a Puerto Rican dish. It is customary to make this and give them away to all the people you love.
Provided by Mfact
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 24
Number Of Ingredients 22
Steps:
- Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
- Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
- Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
- Mix 2/3 of the remaining lard into the pork mixture.
- Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
- Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
- Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 31.2 g, Cholesterol 45 mg, Fat 28.2 g, Fiber 3 g, Protein 11.8 g, SaturatedFat 10.5 g, Sodium 1118.8 mg, Sugar 8.3 g
PASTELóN RECIPE BY TASTY
Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!
Provided by Tikeyah Whittle
Categories Lunch
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
- Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
- Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
- Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
- Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
- Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
- Preheat the oven to 350°F (180°C).
- Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
- In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
- Pour the egg mixture over the plantains, then cover the baking dish with foil.
- Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams
More about "pastel de plátanos recipes"
PASTELON DE PLATANO MADURO DOMINICAN CASSEROLE RECIPE …
From rachaelrayshow.com
Estimated Reading Time 4 mins
PASTEL DE PLATANOS - PLANTAINS CAKE - YOUTUBE
From youtube.com
Author 21alacartavideoViews 5.5K
PASTELON DE PLATANO MADURO : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine CaribbeanCalories 253 per servingTotal Time 2 hrs 5 mins
PLANTAIN CAKE (TORTA DE PLáTANO MADURO) - MY …
From mycolombianrecipes.com
21 PASTELES DE ARRO, GUINEOS Y PLATANOS IDEAS | RECIPES, FOOD, COOKING
From pinterest.com
PASTELON DE PLATANOS - COMPLETE RECIPES
From completerecipes.com
PASTELON DE PLATANOS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PASTELON DE PLATANOS MADUROS - PLAIN.RECIPES
From plain.recipes
PASTEL DE YUCA RECIPE (YUCA PIE OR CASSAVA PIE)
From foodhousehome.com
PASTEL DE PLATANO PUERTORRIQUENO BEST RECIPES
From findrecipes.info
19 IDEAS DE PASTEL DE PLáTANOS | RECETAS DE COMIDA, …
From pinterest.com
PASTELON DE PLATANOS MADUROS RECIPE ~ MENUIVA.COM
From menuiva.com
54 PLATANOS. PASTELES IDEAS | COOKING RECIPES, CARIBBEAN …
From pinterest.com
PASTELON RECIPE (PUERTO RICAN PLANTAIN LASAGNA)
From modernmami.com
PASTELES DE PLATANO - PUERTO RICAN SIDE DISHES
From welcome.topuertorico.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love