Pastelon De Platanos Maduros Recipes

PASTELóN DE PLáTANO MADURO

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)

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.

PASTELóN RECIPE BY TASTY

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!

PLATANOS MADUROS

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
• Serve plantains immediately.

PASTELóN DE PLáTANO MADURO [RECIPE + VIDEO] RIPE PLANTAIN CASSEROLE

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.

PASTELON DE PLATANOS MADUROS

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!

PASTELóN DE PLáTANO MADURO (RIPE PLANTAIN CASSEROL

Steps:

• In a skillet heat up the oil, add the sofrito, peppers, onion, and tomato, and cook for about 2 minutes or so. Add the meat and cook until done, breaking down the meat as you go. Add tomato sauce, olives with pimentos and the capers, salt and black pepper. Stir and set aside.
• Heat up the platains in the microwave until hot. Then mash them down slightly using a fork. Pray the bottom and sides of a 9-inch pie plate with oil and layer with slices of plantain (these come already cooked) - one box. Layer half the meat over that, sprinkle with a it of cheese, half the green beans then the other box of plantains and then the rest of the meat, and rest of the green beans. Sprinkle cheese over the last layer. Pour the egg as evenly as you can over the cheese.
• Cook at 400 degrees for about 20 minutes until egg is cooked and cheese is melted. Serve warm.
• This is a delicious side dish with rice or a great lunch with a salad. It is also a great 'cover dish' recipe.
• * Hint - Heat up the amarillos in the same paper tray they come inches Pour one box in the pie dish and use a fork to mash them down and sort of mash them together to form a crust. Because they were heated in the microwave they are easy to mash down. Once you are ready for the next layer, mash the next box one at a time on the tray and layer over the meat. Here you will probably have a few empty spaces, just try to mash them down enough to cover as much of the meat as possible. Since all the ingredients are already warm or hot, all you have to do is bake it just long enough to cook the egg. If you will be serving this later, just cook it as you would, them warm it up covered with foil and them remove foil and broil for a few minutes until egg is crispy.