Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pastelón de platano maduro (puerto rican lasagna). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pastelón de Platano Maduro (Puerto Rican Lasagna) is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Pastelón de Platano Maduro (Puerto Rican Lasagna) is something that I have loved my entire life.
Great recipe for Pastelón de Platano Maduro (Puerto Rican Lasagna). This is Puerto Rican lasagna using ripe plantains instead of the pasta. Pastelón de plátano maduro is a typical dish from the Dominican Republic and Puerto Rico.
To begin with this recipe, we must first prepare a few components. You can have pastelón de platano maduro (puerto rican lasagna) using 6 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Pastelón de Platano Maduro (Puerto Rican Lasagna):
- Prepare 3 Cups +/- Picadillo (I have a recipe for this)
- Make ready 4-5 Very Ripe Plantains
- Make ready 1/2 inch Oil in large skillet
- Prepare 2 Cups Mozzarella or cheese of your choice
- Get 3 Eggs Beaten
- Get 2 Tbsp Milk
It has layers of saucy meat and cheese, but instead of lasagna noodles we use sweet plantains. Combine ground beef, onion, peppers, garlic, oregano, olives, and cilantro. In a skillet, cook on medium heat as fat renders and until meat starts to dry out. Place plantains and salt into a large pot and cover with water; bring to a boil and cook until tender.
Steps to make Pastelón de Platano Maduro (Puerto Rican Lasagna):
- Preheat oil on med-high in skillet
- Select Plantains such as these
- Peel plantains and cut into thin slices lengthwise. Each Plantain should make 5-6 slices.
- Slicing the Plantains can be tricky. Here is a good method to use.
- Put Plantains in skillet a few at a time and cook on both sides until golden brown.
- When brown remove to plate with paper towels.
- When Plantains are fried, butter 13x13 casserole dish.
- Lay out Plantains on bottom leaving as little space as possible in-between.
- Put a layer as thick as you like of Picadillo on Plantains.
- Combine Milk with Beaten Eggs and add a thin layer on top of meat mixture.
- Put a layer of Cheese on top of Meat.
- Alternate layers as many as you wish. Commonly there are 3 layers of Plantains and 2 layers of Meat
- Finish top layer with Plantains, Egg and Cheese
- Bake in 350° oven for 30 minutes or until heated through. May want to broil momentarily to brown cheese.
- Allow to rest for a few minutes to make slicing easier.
- Enjoy!
Pastelón de Plátano Maduro or Piñón consists of layers of delicious Picadillo, sweet ripened fried plantains, and cheesy goodness that will leave you wanting more. We make this in Puerto Rico too! Most of my family doesn't mash the plantain, they slice it and layer the bottom. I have eaten it both ways and it's so yummy!! Plantains are a staple ingredient in Puerto Rican food as well as other Caribbean and tropical cuisines.
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