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Prep time
30 minutes
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Cook time
30 minutes
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Serves
8
Author Notes
My wife has a taste for all things plantain so of course I've been making her Pastelon for a while. There are a zillion versions available all over the internet and it is very humorous to hear/read the NY PR vs the Island PR argue about green beans, olives, raisins, etc. Ultimately, my wife loves lots of different things and pastelon is a great place to try them in combination. She likes green beans but not olives and she prefers Craisins to raisins, so that's how we rolled. Ground beef is boring and Stacey loves sage sausage so we did that. I like texture and she loves pistachios; they're in this. —Greg Flentje
Ingredients
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6
Ripe plantains, yellow with a few black spots
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2 cups
grated cheese (Stacey likes gruyere)
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3/4 cup
pistachios
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3/4 cup
Craisins
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Oil for frying
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1 teaspoon
Adobo seasoning
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1 packet
Sazon seasoning with Safron
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2
Medium red onions, minced
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1 or more
Pepper, vary by color and preferred heat. Pablanos are great. Minced
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2 or more tablespoons
Recaito flavoring base (I often add more)
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1 tablespoon
Capers, drained
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2 cups
Green Beans, trimmed
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1 cup
Tomato sauce
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1 tablespoon
oregano
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1 pound
Sage sausage
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4-6
eggs
Directions
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Preheat oven to 350 F
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Peel the plantains and slice lengthwise for 1/4 inch slices.
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Fry the plantains in batches over medium heat for 2-3 minutes per side til they're golden brown. Drain on paper towels.
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Fry the sausage. Drain in a bowel. Reserve at least 2 T of the grease.
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Fry the onions and peppers in the sausage grease til soft. Add the Sazon packet, adobo seasoning, Recaito, green beans, capers, oregano and tomato sauce. Cook til thickened. Add the sausage back to the pan. Heat through. Turn off the heat.
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Grease a 9x13 pan and put in a layer of sliced plantain. Add a layer of the meat mixture. Scatter a 1/4 cup of both pistachios and Crasins over the layer. Cover with a layer of cheese. Repeat for 3 layers total.
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Beat the eggs and pour over the assembled Pastelon. More cheese on top if you have it. Bake for 25-30 minutes until eggs are set and the cheese is bubbly. Allow to rest 10-15 minutes before slicing.
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