Pastelon De Platano Maduro Dominican Style Yellow Plantain Pie Food

PASTELóN DE PLáTANO MADURO

Steps:

• In a large, heavy-bottomed saucepan, heat the oil over low heat.
• Add the garlic and cook over medium heat until softened, being careful not to burn it.
• Add the tomatoes and bell pepper.
• Cover and cook over medium heat for 45 minutes or until the tomatoes are tender.
• Remove from the heat and mix in the blender.
• Allow to cool to room temperature.
• In a Dutch oven, heat the olive oil over medium heat and cook the onion for 3 minutes, stirring constantly.
• Add the garlic and sauté for 1 minute.
• Add the ground beef and sauté for 10 minutes, stirring regularly.
• Add all the other ingredients and mix well.
• Finally add the previously prepared tomato sauce and cook covered for 15 minutes.
• Peel the plantains.
• Boil them in enough water to cover the bananas with 1 teaspoon of salt.
• Cook them covered for 20 minutes.
• Preheat the oven to 350 F / 175 C.
• Spread 4 tablespoons of butter at the bottom of a 6x9 inch (15 x 22 cm) baking dish.
• Remove the plantains from the water, drain them and, in a salad bowl, mix them with the remaining butter until they become a smooth and creamy purée.
• Place half of the plantain puree at the bottom of the baking dish and spread evenly with a spatula.
• Place a layer of ground meat in the sauce on top.
• Garnish with half of the cheese.
• Place the other half of the plantain purée on top of it, spreading it evenly over a spatula.
• Sprinkle with the remaining cheese.
• Bake and cook until the cheese is golden, about 10 to 15 minutes.
• Wait 5 to 10 minutes before unmolding.

PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
• Mash plantains, milk, and butter together in the pot until smooth.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
• Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
• Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

PASTELON DE PLATANOS MADUROS

Steps:

• Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
• Add ground beef and tomato sauce and stir until well cooked, but not dry.
• Drain any grease.
• Make sure ground beef is well ground (that it has no chunks).
• Add corn and string beans to mixture.
• Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
• Peel and slice plantains lengthwise.
• If the plantains are large, you'll probably get about three-four lengths per plantain.
• Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
• Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
• Layer plantains along bottom of greased 9x9 pan.
• Pour two eggs, beaten, over bottom layer.
• Top with ground beef layer.
• Repeat plantain and beef layers, making sure the plantain layer is the top.
• Optional cheese layer on top.
• Cook in 350ºF oven for about 35 minutes, making sure eggs are cooked and not watery.
• ENJOY!