Pastelón de Amarillos (Piñón)

Traditional

May 4

Written By Carolina Ginorio

Prep: 45 minutes | Bake: 30 minutes | Yield: 6 servings

INGREDIENTS:

6 ripe plantains (as ripe as possible)

1 lb ground beef

2 tbs sofrito

2 garlic cloves

½ green bell pepper. diced

½ red bell pepper, diced

½ onion, diced

1 can of green beans (14.5 oz)

¾ cup tomato sauce

½ tbsp of dried Oregano

1 tbsp of adobo

1½ tbsp of sazón

4 eggs

swiss cheese or gruyere

salt & pepper to taste

canola oil for frying

INSTRUCTIONS:

1. Cut the plantains at an angle to get long pieces and fry them in a pan until golden brown.

2. Dice the peppers and onion, mince the garlic and cut the green beans in half.

3. Add oil to a pan and cook the sofrito, peppers, onion and garlic until soft at medium high heat.

4. Mix in the ground beef to the pan and cook. Once cooked add the green beans, tomato sauce, adobo, 1 tbsp of sazon, pepper and oregano. Mix and lower to medium heat and let simmer for a couple of minutes.

5. In a bowl mix the eggs, ½ a tbsp sazón and salt and pepper to taste. Pour half of this mix in the pan (9x9 pan suggested) where you’re going to assemble the pastelón.

6. Lay out a layer of plantains that covers the bottom of the pan. Then add in all the ground beef. Sprinkle with Swiss cheese and then add another layer of plantain. Top with the other half of the egg mix.

7. Bake at 350°F for 30 minutes. Once baked, enjoy! (Best when served with rice and beans.)