Pastelon Puerto Rican Layered Casserole Food

PASTELóN

Steps:

• Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
• In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
• Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
• Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
• Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
• Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
• Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
• Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.

PASTELóN RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
• Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
• Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
• Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
• Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
• Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
• Preheat the oven to 350°F (180°C).
• Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
• In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
• Pour the egg mixture over the plantains, then cover the baking dish with foil.
• Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
• Enjoy!

PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA")

Steps:

• Preheat the oven to 350°F: Lightly grease a 10x10 casserole dish (for a thicker pastelón) or 9x13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.

PASTELóN DE AMARILLOS

Steps:

• Preheat the oven to 350 degrees F. Rub the inside of a 9-inch square baking dish with 1 tablespoon of the olive oil. Set aside.
• Heat a large heavy-bottomed skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and sprinkle with 1 teaspoon salt and a few cracks of pepper. Cook, stirring often, until starting to brown, 3 to 5 minutes. Add the onion and bell pepper and cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes, tomato paste, capers, olives and brine, oregano, if using, and almost all of the cilantro (reserve 1 tablespoon for garnish). Bring to a simmer, reduce the heat to low and simmer until the sauce is thickened and reduced slightly, about 10 minutes.
• Meanwhile, to fry the plantain strips, heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Heat until the oil until it reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon.
• Fry the plantain strips in batches until golden brown, about 2 minutes on each side. Drain the plantain strips on paper towels and add a pinch of salt while they are still warm. Set aside.
• To assemble the pastelón, first add half of the egg mixture to the bottom of the prepared baking dish. Next, layer a third of the plantain strips to cover the bottom. Evenly spread half of the meat sauce over the layer of plantains. Sprinkle 1 cup of the shredded mozzarella over the meat sauce. Next, add a second layer of fried plantain strips, followed by the remaining meat sauce spread evenly. Finally, top the meat sauce with the remaining plantains strips and pour the remaining egg mixture over the whole dish, using a pastry brush or spoon to spread along evenly. Sprinkle the rest of the shredded mozzarella evenly on top. Top with the reserved 1 tablespoon chopped cilantro plus a few cracks of pepper for garnish.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is completely melted and beginning to brown, another 10 to 15 minutes. Let cool for 10 minutes before serving.