Thursday, May 9, 2013

Pastelon (Plantain Lasagna)

This is a weekend recipe. It seriously took me 3 hours to make, I thought it would only take 2. Frying the plantains was the most time consuming because I used a deep fryer. If you're feeling ambitious, you might want to prepare it on the weekend and then stick it in the fridge to have during the week because it tastes awesome the next day (and it's easier to cut when it's cool).

Coconut oil
6 ripe plantains
2 lbs ground beef or pork
1 tsp cumin
1/2 tsp salt
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp ginger
1/4 tsp allspice
black pepper
red pepper (optional)
2 bell peppers (any color, I used red), chopped
1 yellow onion, chopped
4 eggs

Cut plantains in half and then slice them lengthwise into 1/4 inch slices. If deep frying, fry them in a single layer (or else they'll stick) until golden brown for about 4-5 minutes or until golden brown and set aside on paper towels. If pan frying, fry them in enough coconut oil to cover them and fry them until golden brown on each side. Set aside on paper towel.

Preheat oven to 350 degrees.

In a large cast iron pan, brown meat. When meat starts to brown, add onions and peppers and saute until soft. Add seasoning and combine thoroughly.

Line a large baking dish with one layer of fried plantains. Add the meat, using a slotted spoon so the meat isn't too greasy. Press meat down so that it's level, then top with the rest of the plantains. Beat eggs, and pour over the top evenly. Bake at 350 for 45 minutes to 1 hour.

Makes 6 servings.




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