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.Is Pastelón really Puerto Rican?
Pastelón, the Puerto Rican layered meat and sweet plantain pie, is one of those recipes that can divide families. Being a “Nuyorican” (a Puerto Rican from New York), I found this to be true when my husband and I came together over our first dish of pastelón. As a native Puerto Rican, he argued that my version “wasn’t the real deal.”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.How to cook plantains in Pastelón?
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.