{"id":197,"date":"2020-08-20T04:35:51","date_gmt":"2020-08-20T04:35:51","guid":{"rendered":"http:\/\/recipes.thewolfmans.com\/?p=197"},"modified":"2020-08-26T23:17:20","modified_gmt":"2020-08-26T23:17:20","slug":"pastelon-puerto-rican-plantain-lasagna","status":"publish","type":"post","link":"https:\/\/recipes.thewolfmans.com\/?p=197","title":{"rendered":"Pastel\u00f3n (Puerto Rican Plantain \u201cLasagna\u201d)"},"content":{"rendered":"\n<p>From <a href=\"https:\/\/www.simplyrecipes.com\/recipes\/pastelon_puerto_rican_plantain_lasagna\/\" target=\"_blank\" rel=\"noreferrer noopener\">Simply recipes<\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 ripe plantains, about 3 to 3 1\/4 pounds<\/li><li>1\/2 cup vegetable oil<\/li><li>1 pound ground beef (preferably ground round) or ground turkey<\/li><li>1 teaspoon&nbsp;<a href=\"https:\/\/www.amazon.com\/Frontier-Natural-Products-Seasoning-2-86-Ounce\/dp\/B001KWF2O6\/?tag=ingredients0-20\" target=\"_blank\" rel=\"noreferrer noopener\">adobo seasoning blend<\/a><\/li><li>1 1\/2 teaspoons saz\u00f3n flavoring blend,&nbsp;<a href=\"https:\/\/amzn.to\/2ZB8cwQ\" target=\"_blank\" rel=\"noreferrer noopener\">store-bought<\/a>&nbsp;or&nbsp;<a href=\"https:\/\/senseandedibility.com\/sazon-recipe-no-msg\/\" target=\"_blank\" rel=\"noreferrer noopener\">homemade<\/a>,&nbsp;<em>optional<\/em><\/li><li>1 small white onion, minced (about 1 cup)<\/li><li>1 green bell pepper, minced (about 1 cup)<\/li><li>1 tablespoon recaito flavoring base (<a href=\"https:\/\/thefreakinricanrestaurant.com\/product\/sofrito-4\/\" target=\"_blank\" rel=\"noreferrer noopener\">store-bought<\/a>&nbsp;or&nbsp;<a href=\"https:\/\/senseandedibility.com\/sazon-recipe-no-msg\/\" target=\"_blank\" rel=\"noreferrer noopener\">homemade<\/a>), or 2 tablespoons chopped cilantro<\/li><li>6 pimento-stuffed green olives, sliced<\/li><li>1 teaspoon capers<\/li><li>1 teaspoon dried oregano<\/li><li>1 cup tomato sauce<\/li><li>2 cups Monterey jack, cheddar, or mozzarella cheese, divided<\/li><li>2 large eggs<\/li><li>1\/2 teaspoon baking soda<\/li><\/ul>\n\n\n\n<p><strong>Preheat the oven to 350\u00b0F<\/strong>. Lightly grease a 10&#215;10 casserole dish (for a thicker pastel\u00f3n) or 9&#215;13 casserole dish (for a thinner pastel\u00f3n) with nonstick cooking spray or butter.<\/p>\n\n\n\n<p><strong>Prepare the plantains<\/strong>: Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back. Using your two thumbs, remove the peel from the plantain and discard the peel.<\/p>\n\n\n\n<p>Once you\u2019ve peeled all the plantains, slice each one in half down the length. Separate the two halves and flip them onto their flat sides to create a stable base. Place your palm flat on top of the plantain, and use a sharp knife to slice parallel to the cutting board and cut the plantains into very thin slices (about 1\/4-inch thick). Set aside.<\/p>\n\n\n\n<p>(Alternatively, you can use a mandoline to slice the plantains thinly, but be careful because the plantains are soft and the mandoline is sharp!)<\/p>\n\n\n\n<p><strong>Fry the plantains<\/strong>: In a large skillet, heat the vegetable oil to 300\u00b0F over medium heat (check the temperature with a candy thermometer or instant-read thermometer). Line a plate with paper towels to drain the plantains after frying, and set next to the stove.<\/p>\n\n\n\n<p>Place four or five slices of plantains into the oil and fry for about 1 1\/2 minutes on each side, or until the plantains have a browned slightly. Remove from the skillet to the paper-lined plate to drain. Continue frying the remaining plantains.<\/p>\n\n\n\n<p><strong>Cook the beef:<\/strong>&nbsp;Drain all but 1 tablespoon of oil from the pan you used to fry the plantains. Return the pan to the stove and heat over medium-high heat. Add the ground beef and season with the adobo and saz\u00f3n.<\/p>\n\n\n\n<p>Continue to cook the meat, breaking it up into crumbles, for 6 minutes or until browned. Drain the meat by pouring it into a colander, but leave a bit of the grease in the pan to cook the vegetables.<\/p>\n\n\n\n<p><strong>Cook the vegetables<\/strong>: Return the empty pan to the heat and cook the onions, bell pepper, and recaito for 3 minutes or until glossy. Add the olives, capers, and dried oregano, and cook for 2 more minutes.<\/p>\n\n\n\n<p><strong>Finish the filling:&nbsp;<\/strong>Return the ground beef to the pan with the vegetables, along with the tomato sauce, and then stir to combine. Bring the mixture to a simmer, then remove the pan from the heat.<\/p>\n\n\n\n<p><strong>Assemble the pastel\u00f3n:<\/strong>&nbsp;Cover the bottom of the casserole dish with a single layer of the fried plantain strips. Spoon a 1-inch layer of the ground beef mixture onto the plantains. Top with 1\/2 cup of shredded cheese. Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1 cup of cheese). Top with a final layer of plantains.<\/p>\n\n\n\n<p><strong>Add the egg layer:<\/strong>&nbsp;In a small bowl, whisk together the eggs and baking soda until frothy. Pour this mixture over the plantains.<\/p>\n\n\n\n<p><strong>Bake the pastel\u00f3n, uncovered, for 25 minutes.<\/strong>&nbsp;Remove from the oven and top with the remaining cup of cheese. Return the dish to the oven and cook for an additional five minutes, until the cheese has melted.<\/p>\n\n\n\n<p><strong>Cool and serve:&nbsp;<\/strong>Remove the pastel\u00f3n from the oven. Allow it to cool for at least fifteen minutes before slicing and serving, which helps it maintain its shape when sliced.<\/p>\n\n\n\n<p>Leftovers can be stored, covered, in the refrigerator for up to three days. To reheat, cut a portion and place either in the microwave or the oven until warmed through.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Simply recipes 4 ripe plantains, about 3 to 3 1\/4 pounds 1\/2 cup vegetable oil 1 pound ground beef (preferably ground round) or ground &hellip; <\/p>\n","protected":false},"author":4,"featured_media":233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,13,2],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-entrees","category-wolfman"],"_links":{"self":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":3,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":201,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions\/201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/media\/233"}],"wp:attachment":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}