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.What is Puerto Rican pastelon lasagna?
Puerto Rican Pastelon Lasagna. Pastelon is the quintessential homemade dish, and it mixes the sweetness of fried ripe maduro with the cooked meat and sofrito, which is traditional in Puerto Rican kitchens. It’s worth mentioning that there are several recipes, as is common with cherished dishes from our countries.How to cook plantain Pastelón?
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.What is the best way to cook pastelon?
Top with a final layer of plantains. Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs. Bake the pastelon at 375 degrees F for 20-30 minutes, until the egg is set and the top of the pastelón is bubbly and golden brown.