Sunday, August 15, 2010

Pastelón de plátanos Maduros (Ripe plantains casserole)

  • 6 very ripe plantains
  • 1 cup grated cheddar cheese
  • 1/4 cup of butter
  • 1 lb. of ground beef
  • 2 tablespoons of oil
  • 1 tablespoon of tomato paste
  • 1 teaspoon of salt
  • 1 small red onion diced into small cubes
  • 1 green pepper
  • 1 teaspoon of crushed garlic
  • Black ground pepper

  1.  Butter up a baking 1-inch tall baking pan. 
  2. Heat up the oven to 350 °F.
  3. Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic, or Sofrito.
  4. In a shallow pan heat a tablespoon of oil. 
  5. Add the ground beef and stir so it cooks uniformly. 
  6. Add two tablespoons of water and the tomato paste. 
  7. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
  8. Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. 
  9. Add the butter and keep mashing until it is very smooth.
  10. Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. (layering like a lasagne)
  11. Put in he oven until the top is golden brown.

1 comment:

hungrigyrl said...

Your recipes will be a huge hit at my family gatherings...we are a mix of Mexican, Filipino, Puerto Rican, Italian...can't wait to try this!