Can I make this pastelón recipe ahead of time?
Yes, you can assemble the pastelón a day in advance and store it covered in the refrigerator. Bake as directed when ready to serve.
LUNCH
Sweet Plantain & Picadillo Casserole (Pastelón de Plátano Maduro)
Experience the rich flavors of Puerto Rico with this comforting casserole. Layers of sweet, ripe plantains embrace a savory picadillo beef filling, all crowned with a generous blanket of melted cheese. It's a hearty and satisfying dish, perfect for a fulfilling meal.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and slice them lengthwise into 1/4-inch thick pieces. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for 2-3 minutes per side until golden brown and slightly softened. Remove and drain on paper towels.
02
In the same skillet, brown 1 pound of ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
03
Stir in 1/2 cup of sofrito, 1/4 cup of tomato sauce, 1/2 teaspoon of adobo seasoning, and 1/4 cup of sliced pitted green olives. Cook for 5-7 minutes, allowing the flavors to meld.
04
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
05
Arrange half of the fried plantain slices in a single layer at the bottom of the prepared baking dish. Spread the entire picadillo beef mixture evenly over the plantains.
06
Top the picadillo with 1 cup of shredded mozzarella cheese. Arrange the remaining fried plantain slices over the cheese layer.
07
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Bake for 20-25 minutes at 375°F (190°C), or until the cheese is melted and bubbly and the casserole is heated through.
08
Let the pastelón rest for 5 minutes before slicing and serving.
About This Recipe
Experience the rich flavors of Puerto Rico with this comforting casserole. Layers of sweet, ripe plantains embrace a savory picadillo beef filling, all crowned with a generous blanket of melted cheese. It's a hearty and satisfying dish, perfect for a fulfilling meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of dried oregano or a bay leaf to the picadillo while it simmers. Ensure plantains are very ripe for optimal sweetness and texture.
Easy Substitutions
You can substitute ground pork or a mix of ground beef and pork for the picadillo. Provolone or cheddar cheese can be used instead of mozzarella. For a vegetarian version, use a lentil or mushroom-based picadillo.
Storage & Reheating
Store leftover pastelón in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through, covering with foil if the cheese starts to brown too much.
Serving Suggestions
Serve Pastelón de Plátano Maduro with a simple green salad dressed with a vinaigrette. A side of white rice or a small bowl of black beans would also complement this dish well. For a complete Puerto Rican meal, pair it with a refreshing glass of agua de tamarindo.
Common Mistakes
Using under-ripe plantains will result in a starchy, less sweet pastelón. Ensure your plantains are very ripe. Overcooking the plantains in the initial frying step can make them mushy; they should be golden and slightly softened, not fully cooked through. Not draining the fat from the ground beef can make the picadillo greasy. Over-salting the picadillo: adobo seasoning already contains salt, so taste before adding more.
Frequently Asked Questions
What is sofrito?
Sofrito is an aromatic cooking base used in many Latin American cuisines, typically made from blended onions, garlic, peppers, and herbs.
Can I freeze pastelón?
Yes, you can freeze baked pastelón. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in the oven.
Why are my plantains not sweet?
Your plantains were likely not ripe enough. For pastelón, you need very ripe plantains (yellow with many black spots) to achieve the characteristic sweet flavor.
MORE TO KNOW
The key to a great pastelón is using perfectly ripe plantains. They should be almost entirely black or very dark yellow with many black spots. Green plantains will be starchy and savory, which is not what we want for this dish. Frying the plantains briefly before layering helps to develop their sweetness and creates a nice texture that holds up in the casserole. Don't overcrowd the pan when frying the plantains; work in batches if necessary to ensure even browning.
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