Pastelón de Plátano Maduro (Dominican Sweet Plantain and Beef Casserole)
Local name: Pastelón de plátano maduro
In short: Layers of fried sweet plantain around a savory seasoned ground beef filling, topped with cheese and baked until bubbling. A Dominican comfort dish. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h 15 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 510 kcal
Pastelón is the Dominican answer to lasagna, with layers of fried ripe plantain standing in for pasta. A savory filling of ground beef, sofrito, tomato and olives is sandwiched between sweet, caramelized plantain slices, then bound with beaten egg, topped with cheese and baked until the top is golden and the edges are crisp. The mix of sweet and salty is the point. It is a popular dish for family meals and gatherings, cut into squares and served with a simple salad.
Instructions
- Heat the oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Cut the plantains lengthwise into slices about 8 mm (1/3 inch) thick.
- Heat the frying oil in a large skillet over medium heat. Fry the plantain slices in batches, 2 to 3 minutes per side, until golden brown and caramelized. Drain on paper towels.
- Heat the olive oil in a clean skillet over medium heat. Cook the onion and pepper for 6 minutes, then add the garlic and cook for 1 minute.
- Add the beef and cook for 8 minutes, breaking it up, until no pink remains. Stir in the oregano, cumin, salt, pepper, tomato sauce, tomato paste and olives. Simmer for 8 to 10 minutes until thick and moist, then stir in the cilantro.
- Cover the bottom of the dish with a layer of plantain slices, overlapping slightly. Spread half of the beef over them and sprinkle with a third of the cheese. Add a second layer of plantain, the rest of the beef and another third of the cheese, then finish with a final layer of plantain.
- Pour the beaten eggs slowly over the top so they seep between the layers. Sprinkle with the remaining cheese.
- Bake for 30 to 35 minutes, until the top is golden and the casserole is set. Rest for 10 minutes, then cut into squares.
Tips
- Use truly ripe plantains with mostly black skins. Yellow plantains stay starchy and the pastelón will not taste sweet.
- For a vegetarian version, replace the beef with 400 g (14 oz) of cooked lentils or finely chopped mushrooms simmered in the same sauce.
Questions and answers
Can I make pastelón ahead of time?
Yes. Assemble it a day ahead, cover and refrigerate, then bake 5 to 10 minutes longer. Baked pastelón keeps for 4 days and reheats well.
Can I freeze pastelón?
Yes. Wrap cooled squares tightly and freeze for up to 3 months. Thaw in the refrigerator and reheat in a 175°C (350°F) oven.
Is pastelón sweet or savory?
Both. The ripe plantain is sweet and the beef filling is savory, with olives and cheese adding salt. That contrast is what people love about it.
How long does it take to make Pastelón de Plátano Maduro (Dominican Sweet Plantain and Beef Casserole)?
About 1 h 55 min in total: 40 min of preparation and 1 h 15 min of cooking.
How many calories are in Pastelón de Plátano Maduro (Dominican Sweet Plantain and Beef Casserole)?
About 510 kcal per serving, with 22 g of protein, 45 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 45 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 20 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
