BY ARIEL HERNANDEZ
• Yellow Plantains (sweet)
• Ground beef
• Olives (preference)
• Tomato Sauce
• Vegetable oil
• Green pepper (diced)
• White onion (diced)
• Baking tray
• Season the ground beef with sazón, tomato sauce, salt, adobo, sofrito, peppers and onions, and allow to cook until well done
• Slice the plantains vertically (the longer the slice the better)
Note: if you want your slices to be thick, you may need more plantains so be mindful of the quantity because you’d hate to be almost done with the process and run out of ingredients
• Carefully place each plantain layer into the frying pan. Make sure that each side of the plantain is a golden-brown color.
Note: DO NOT overcook because you are going to bake it as well
• Scramble the eggs and dip the fried plantain layers into the egg
• Butter the pan and place the layers at the bottom of the pan like if you were making lasagna.
• Next, fill the pan with ground beef, leaving some room for the final layer.
• After pouring in the ground beef, apply another layer of plantains, completing the pastelón.
• Once the last layer is done, put the tray into the 350 degree oven for about 15 minutes.
• Once it’s done, take it out the oven and allow it to cool
• Lastly, eat and enjoy.
This meal is my favorite Spanish holiday dish because it combines sweet, salty and Latin spices into one amazing lasagna-like dish.
My secret: I don’t measure my portions; I just go with the flow.