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
6 Yellow Plantains
2lbs of 85/15 ground beef
½ green/orange/red/yellow bell pepper
½ large red onion
2 cups of coconut oil
Step 1: Heat pans and oven
Set your pans to a medium heat & set your oven to 325F
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.
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)
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.
Step 7: Slice and enjoy!
You’ll want to slice them into roughly 4 inch squares