Pastelón de Plátano Maduro Recipe (Ripe Plantain Casserole)
Pastelón de Plátano Maduro Recipe (Ripe Plantain Casserole): The delicate sweetness of ripe plantains, flavorful beef filling, and melting cheese.Pure bliss.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 porciones
!For the filling
- 2 Tbsp olive oil
- 1 red onion [65g] minced
- 3 cloves of garlic, crushed or minced
- 1 lb [454g] minced beef
- 1 cup tomato sauce [115g]
- 1 seeded and minced bell pepper 76g] minced
- 1 1/2 tsp salt (or more, to taste)
- 1/2 tsp pepper (or more, to taste)
- 1 tsp chopped cilantro (or parsley)
- 6 plantains (very ripe)
- 1 tsp salt
- 1/4 cup butter
- 2 Tbsp vegetable oil (soy, peanut or corn)
- 1 cup grated cheddar cheese (see notes)
For the filling
Find recipe and instructions for filling here.
Peel the plantains and boil adding 1 teaspoon of salt to the water. Once the plantains are very tender and remove from the heat.
Take the plantains out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth. Put half of the plantains mixture in the baking pan. Cover with half of the cheese. Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
Bake until the top is golden brown.
It will be easier to serve if you wait five minutes after removing from the oven.
Your choice of cheese and the order in which the layers are distributed is a matter of taste. Basically, any cheese that melts works, I like mixing cheddar and mozzarella, for example, while some people like placing the cheese right after the meat layer.
Go ahead, experiment!
Calories: 754kcal | Carbohydrates: 62g | Protein: 27g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 1452mg | Potassium: 1421mg | Fiber: 5g | Sugar: 30g | Vitamin A: 3240IU | Vitamin C: 62.6mg | Calcium: 173mg | Iron: 3.9mg