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  • The base number of servings for this recipe is 5
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    Pastelón

    A scrumptious Puerto Rican one-dish meal.


    Ingredients
    3
    tablespoons
    vegetable oil
    1
    small onion, finely chopped
    2
    cloves
    garlic, minced
    1/3
    cup
    finely chopped green bell pepper
    2
    sprigs
    cilantro, finely chopped
    1/3
    teaspoon
    annatto powder (achiote) or paste
    1 1/2
    pounds
    ground beef (or part beef and pork)
    1 1/2
    teaspoons
    salt
    1/4
    teaspoon
    black pepper
    1
    teaspoon
    oregano
    1/2
    teaspoon
    cumin
    1
    tablespoon
    capers
    1/3
    cup
    sliced green olives
    2
    tablespoons
    raisins
    2
    tablespoons
    chopped pimientos
    1/2
    cup
    tomato sauce
    1/2
    cup
    oil for frying
    3
    pounds
    ripe plantains (black skins) - (peeled and sliced into 1/8-inch-thin rounds)
    2
    eggs, beaten
    1
    package
    frozen lengthwise-cut string beans - thawed and well drained
    Directions
    Heat the 3 tablespoons of oil in large skillet over medium heat and sauté onion, garlic, bell pepper, cilantro, and annatto for 1 minute while stirring.
    Add beef and sauté for several minutes on all sides until well browned. Stir in the salt, black pepper, oregano, and cumin; cook for another minute.
    Stir in capers, olives, raisins, pimientos, and tomato sauce; cook for another 2 minutes while stirring.
    Remove from heat and allow cooling. Heat 2 cups of oil in large skillet, fry plantain rounds in batches for 1-minute sides, until lightly browned. Drain onto paper towels.
    Layer the bottom and sides of a 9-inch loaf pan or square casserole dish with the plantain rounds, slightly overlapping the edges to cover as much surface as possible.
    Gently brush the plantain lining with the beaten eggs. Place half seasoned meat on top of the plantains, spreading it evenly.
    Add an even layer of half the string beans, and then add another layer of plantain rounds. Brush with the beaten eggs. Repeat the layering process. Finish with a layer of plantain rounds, then brush with the beaten eggs.
    Bake in preheated oven for 350°F: 25 to 30 minutes until surface has browned. Allow to cool for 20 minutes, run a knife blade along the inside edges of the casserole to loosen.
    Place a large serving plate on top, then carefully invert onto the plate.
    Cut into squares, as with lasagna, and serve hot. Makes 4 to 5 servings.

    The base number of servings for this recipe is 5
    OK

    Categories 

    ClassicHearty Dinners

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