PASTELóN (SWEET PLANTAIN "LASAGNA")
A lsweet Latin dish. No noodles here. Plantains are used in it's place. The plantains should be ripe with black spots. Cut the ends off then slice down the side to peel the skin off. Dawn a coworker gave me this recipe which I tweaked. A traditional Dominican/ Puerto Rican meal that's sweet, savory, spicy, cheesy, and tangy. You can add corn kernel, peas, cut string beans. This is very versatile let your imagination take over. We like heat so I added some chipotles in adobo sauce. Chorizo would be interesting in this as well.
Provided by Rita1652
Categories One Dish Meal
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy.
- Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned.
- Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf.
- Preheat oven to 350 degrees.
- Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan.
- Place half the plantain in a single layer and press down on them to fill all gaps.
- Top with half the meat mixture.
- Sprinkle half the cheese over the meat mixture.
- Press the remaining plantains to flatten.
- Place the flattened plantains on the cheese, top with remained meat mixture then cheese.
- Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches.
- If you like cheese like i do go ahead and sprinkle additional cheese on top.
- Bake in the oven at 350 degrees for 30 minutes.
- Let rest 15-20 minutes before slicing.
Nutrition Facts : Calories 389.9, Fat 20.3, SaturatedFat 8.9, Cholesterol 137.7, Sodium 213.9, Carbohydrate 29.4, Fiber 2.4, Sugar 14.8, Protein 24.3
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Tahir Shahzad
[email protected]This lasagna sounds delicious! I'm going to try it tonight.
Sara Ochoa
[email protected]I'm allergic to plantains. Is there a substitute I can use?
Mujtabamujji Mujtabamujji
[email protected]This recipe seems a bit complicated. Is there a simpler version?
Gulsom Kharoti
[email protected]I'm always looking for new and creative lasagna recipes. This one definitely fits the bill. I'll be making it this weekend.
Rajani Rajbhandari
[email protected]This is a must-try for plantain lovers. The pasteln adds a unique flavor and texture that makes this lasagna stand out from the rest.
Emma Diaz
[email protected]Looks amazing! Can't wait to try it.
Robina Chauke
[email protected]This recipe was a lifesaver! I had some leftover pasteln and didn't know what to do with it. This lasagna was the perfect solution. It was easy to make and turned out delicious.
Zubeda Zubeda
[email protected]Not a huge fan of this dish. The pasteln was too sweet for my taste and the filling was a bit bland. I think I'll stick to traditional lasagna next time.
Raylin Schiavone
[email protected]I'm a big fan of plantain lasagna. I've tried different recipes before but this one is definitely the best. The pasteln gave the lasagna a nice caramelized flavor and the filling was incredibly flavorful. Highly recommended!
eucharia Nwachima
[email protected]This pasteln lasagna was a hit at our family dinner! The combination of sweet plantains, savory filling, and creamy bechamel sauce was divine. The pasteln added a unique twist to the traditional lasagna and everyone loved it.