Ingredients for Pastelon
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How to Make Pastelon
- Peel and slice 6 ripe yellow plantains into 1/4-inch thick strips.
- Heat 1/4 cup of oil in a large skillet over medium-low heat. Fry plantain strips in batches until golden brown and tender, about 5-7 minutes per batch. Remove and set aside to cool.
- In a separate large skillet, sauté 1 cup sofrito, 1 (28-ounce) can crushed tomatoes, 1 pound ground beef (or your preferred protein), 1 teaspoon sazón seasoning, and 1 teaspoon dried oregano until the meat is cooked through and the sauce has thickened (approximately 15-20 minutes).
- Once the plantains have cooled slightly, gently press each strip with a fork to flatten them.
- Grease a 9x13 inch baking pan. Arrange a layer of flattened plantain strips to cover the bottom of the pan.
- In a bowl, whisk together 6 large eggs and 1/4 cup milk.
- Pour half of the egg mixture over the plantain layer.
- Spread the cooked meat mixture evenly over the egg layer.
- Add a second layer of flattened plantain strips.
- Pour the remaining egg mixture over the top layer.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the egg mixture is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
157g
Fat
25g
Carbs
27g
