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
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.
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 (RIPE PLANTAIN CASSEROLE) RECIPE
Provided by á-49759
Number Of Ingredients 17
Steps:
- For the filling Mix meat with bell pepper, onion, salt, pepper, and garlic. In a skillet heat a tablespoon of oil over medium heat. Add the ground beef and stir so it cooks uniformly. Add water and tomato sauce. Simmer covered. When the meat is cooked through (about 15 mins) let almost all the liquid evaporate and mix in the parsley. Season with salt and pepper to taste. Remove from the heat and reserve. To assemble Peel the plantains and boil in enough water to cover them (plus an inch [2.5 cm]) adding the salt to the water. When the plantains are cooked through (15 to 20 mins) remove from the heat. Pre-heat the oven to 350 °F [175 ºF]. Remove the plantains from the water and mash them with a fork until you have a smooth puree. Mix in butter and keep mashing until it is very smooth. Grease the bottom of a medium baking pan (6 x 9 inches [15 x 21 cm]) with the oil. Spread half of the plantains mixture in the baking pan with a fork making a level layer. Follow by spreading the minced beef in a level layer. Top with the remaining plantain, spreading into a level layer. Sprinkle with cheese. Bake uncovered until the top is golden brown. It will be easier to serve if you wait five minutes after removing from the oven. NOTES Your choice of cheese, and the order in which the layers are distributed is a matter of taste. Basically any cheese that melts works, I like mixing cheddar and mozzarella, for example, while some people like placing the cheese right after the meat layer.
TORTA DE PLATANO MADURO (RIPE PLANTAIN CAKE)
This is a Venezuelan recipe from the Latin American cookbook in the Time Life Cookbook series. Traditionally it accompanies meat dishes and can be served hot or cold. I make it every now and then when I want something different!
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
- When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
- Transfer the plantains to a double thickness of paper towels to drain.
- In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
- In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
- In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
- Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
- Cover with a layer of plantains--using about one third of the slices.
- Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
- Repeat the layers two more times, ending with the egg mixture.
- Dot with the last tablespoon of butter and place in the middle of the oven.
- Bake for 35 minutes.
- Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
- Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
- Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
Nutrition Facts : Calories 382.5, Fat 23.6, SaturatedFat 14, Cholesterol 177.9, Sodium 227.8, Carbohydrate 40.6, Fiber 2.5, Sugar 23.1, Protein 6.1
PASTELóN
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."
Provided by Daniela Galarza
Categories dinner, casseroles, meat, vegetables, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
- In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
- Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
- Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
- Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
- Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
- Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
- Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
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!
PASTELON (PUERTO RICAN LAYERED CASSEROLE)
This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together. There is a little bit of salty, sweet, and savory all in one bite.
Provided by Jenna M.
Categories World Cuisine Recipes Latin American Caribbean
Time 1h21m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
- Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
- Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
- Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
- Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 70.2 g, Cholesterol 149.4 mg, Fat 15.2 g, Fiber 6.2 g, Protein 18.3 g, SaturatedFat 4.6 g, Sodium 678.2 mg, Sugar 33.2 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
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