Ingredients
3¼lbsripe plantains
½cupvegetable oil
1lbground beef,(preferably ground round), or ground turkey
1tspadobo seasoning blend
1½tspsazón flavoring blend,(store bought or homemade), optional
1smallwhite onion,minced
1green bell pepper,minced
6pimento stuffed green olives,sliced
1tspcapers
1tsporegano,dried
1cuptomato sauce
2cupsmonterey jack,or cheddar, or mozzarella cheese, divided
2largeeggs
½tspbaking soda
Preparation
Preheat the oven to 350 degrees F. Lightly grease a 10×10-inch casserole dish (for a thicker pastelón) or 9×13-inch casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.
Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back. Using two thumbs, remove the peel from the plantain and discard the peel.
Once all the plantains are peeled, slice each one in half down the length. Separate the two halves and flip them onto their flat sides to create a stable base.
Place palm flat on top of the plantain, and use a sharp knife to slice parallel to the cutting board and cut the plantains into very thin slices. Set aside.
In a large skillet, heat the vegetable oil to 300 degrees F over medium heat (check the temperature with a candy thermometer or instant-read thermometer). Line a plate with paper towels to drain the plantains after frying, and set next to the stove.
Place four or five slices of plantains into the oil and fry for about 1½ minutes on each side, or until the plantains have browned slightly. Remove from the skillet to the paper-lined plate to drain. Continue frying the remaining plantains.
Drain all but 1 tablespoon of oil from the pan used to fry the plantains. Return the pan to the stove and heat over medium-high heat. Add the ground beef and season with the adobo and sazón.
Continue to cook the meat, breaking it up into crumbles, for 6 minutes or until browned. Drain the meat by pouring it into a colander, but leave a bit of the grease in the pan to cook the vegetables.
Return the empty pan to the heat and cook the onions, bell pepper, and recaito for 3 minutes or until glossy. Add the olives, capers, and dried oregano, and cook for 2 more minutes.
Return the ground beef to the pan with the vegetables, along with the tomato sauce, and then stir to combine. Bring the mixture to a simmer, then remove the pan from the heat.
Cover the bottom of the casserole dish with a single layer of the fried plantain strips. Spoon a 1-inch layer of the ground beef mixture onto the plantains. Top with ½ cup of shredded cheese.
Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1 cup of cheese). Top with a final layer of plantains.
In a small bowl, whisk together the eggs and baking soda until frothy. Pour this mixture over the plantains.
Bake the pastelón, uncovered, for 25 minutes. Remove from the oven and top with the remaining cup of cheese. Return the dish to the oven and cook for an additional five minutes, until the cheese has melted.
Remove the pastelón from the oven. Allow it to cool for at least 15 minutes before slicing and serving, which helps it maintain its shape when sliced.
Leftovers can be stored, covered, in the refrigerator for up to 3 days. To reheat, cut a portion and place either in the microwave or the oven until warmed through.
