No matter how much I eat pastelón, I can never get sick of it. The plus side to this dish is that it's gluten-free, if you're into that. When my abuela makes it, you see me packing leftovers to eat for later. I posted a card with the original pastelón recipe, which includes meat. However, we all know that dishes with meat can be just as awesome without it. The meat is not what makes pastelón, a great pastelón. The focus here are the ripe plantains. Oh, and the layers of cheese make it so drool-worthy.
Here's a vegetarian alternative to this dish.
What You'll Need
Mushrooms (8 ounces)
4 Ripe plantains
1 Red pepper
1 Yellow pepper
Adobo seasoning, oregano, salt
Goya sazon goya (1 packet)
Pimento stuffed olives, chopped (2 tablespoons)
1 Medium onion
4 Garlic cloves
1⁄2 cup tomato paste
How To Make It
1) Saute all vegetables and seasoning. Add tomato sauce.
2) Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slightly crispy. Careful not to burn them!
3) Mix 3 eggs with Adobo. Pour into bottom of lasagna dish.
4) Place one layers of plantains in bottom, then cheese, then veggie mix, then cheese, then plantains.
5) Mix 3 eggs with Adobo. Pour on top of the other layers in the lasagna dish. Bake at 350 degrees for 25 minutes or until eggs/top is browned.
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