Pastelón (Puerto Rican Sweet Plantain and Picadillo Casserole)

Name: Pastelón (Puerto Rican Sweet Plantain and Picadillo Casserole)
Total time: 90 min
Ingredients: ¾ cup fresh cilantro leaves and stems; 1 small Cubanelle pepper, stemmed, seeded, and chopped coarse; ½ onion, quartered; ¼ cup fresh culantro, chopped coarse; 2 tablespoons vegetable oil; 3 garlic cloves, peeled; 3–3½ pounds very ripe plantains; ¾ cup vegetable oil for frying; ½ teaspoon plus pinch table salt, divided; 1 pound 90 percent lean ground beef; 2½ teaspoons sazón; 2 teaspoons distilled white vinegar; 1 (8-ounce) can tomato sauce; 2 tablespoons pitted alcaparrado; 2 large eggs; 4 ounces Monterey Jack cheese, shredded (1 cup)

www.americastestkitchen.com

This plush, meaty Puerto Rican casserole is a savory-sweet mash-up of two island staples—plátanos maduros fritos (fried ripe plantains) and the briny, sofrito-laced filling called picadillo.

Keywords

Main Courses
Beef
Cheese
Casseroles

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