Healthy Recipe of The Week: Pastelon

Pastelon Recipe, The Foodie Feature
Pastelon Recipe, The Foodie Feature
Pastelon Recipe, The Foodie Feature

In case you hadn’t noticed by now but I love plantains. Their versatility is insane. They can be salty and crunchy, sweet and creamy, savior and smooth, it’s kind of like when Bubba is explaining shrimp to Forrest in Forrest Gump. Today we’ll be making Pastelon, which is a traditional Puerto Rican dish that uses sweet yellow plantains as a substitute to make lasagna!
Tools you’ll need:
Medium baking dish
Two pans
Cutting board
Mixing bowls
Mixing spoon
Servings: 6-8

6 Yellow Plantains
2lbs of 85/15 ground beef
½ green/orange/red/yellow bell pepper
½ large red onion
2 eggs
2 cups of coconut oil
Diet: Paleo/Whole30

Step 1: Heat pans and oven
Set your pans to a medium heat & set your oven to 325F

Pastelon Recipe, The Foodie Feature

Step 2: Cut veggies, mix into meat, and fry!
Cut veggies roughly into 1 inch squares and mix into meat
Once your pan is at temp fry until cooked, then drain most of the fat and fry until brown


Step 3: Mix in Two Eggs
Eggs help to bind the meat together so it won’t fall apart.

Pastelon Recipe, The Foodie Feature

Step 4: Slice, slice, and more slicing
Cut your plantains in half width wise, and then slice about ¼ inch thick. We don’t want them too thick or they’ll take too long to cook, and too thin and they’ll turn into sweet plantain fries(another recipe for later)

Pastelon Recipe, The Foodie FeaturePastelon Recipe, The Foodie Feature

Step 5: Fry and layer
Fry your million slices of plantains roughly 2-3 min on each side
Layer your slices with a slight overlap and then cover with roughly ½ inches of the meat, just enough so you can’t see the plantains beneath.




Step 6: Bake!
Place your beautifully layered Pastelon into the oven and let it bake for 45mins.

Pastelon Recipe, The Foodie Feature

Step 7: Slice and enjoy!
You’ll want to slice them into roughly 4 inch squares

Pastelon Recipe, The Foodie Feature



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