Pastelon
Often called Puerto Rican lasagna, pastelón is a layered dish made with sweet fried plantains, savory meat filling, and plenty of melted cheese. Each bite is the perfect balance of sweet, salty, and tangy flavors, all baked together into one comforting casserole.
Traditionally made with ground beef, this version features our Grass-Fed Ground Beef. Our beef delivers a rich, robust flavor that complements the natural sweetness of the plantains beautifully. Because it is 100% grass-fed, it is leaner than conventional beef, lower in fat, and packed with essential nutrients like protein, iron, and vitamin B12. That means you get a lighter dish without sacrificing any of the hearty, satisfying flavor you love.
What makes this pastelón recipe so unique is the depth of flavor in every layer. The beef filling is simmered with onions, peppers, olives, capers, recaito, sofrito, and tomato sauce until it’s saucy, aromatic, and bursting with bold Puerto Rican flavor. Layered between golden fried plantains, melted Monterey Jack cheese, and a drizzle of whisked egg, the result is a pastelón that holds together beautifully while delivering an incredible mix of textures.
This is, without question, one of the most unique recipes we’ve ever tried. It’s comforting yet unexpected, traditional yet new, and it’s guaranteed to be a conversation starter at the dinner table.
Pastelón
Ingredients
- 16 oz Prairie Legacy Grass-Fed Ground Beef
- 1 tablespoon smoked paprika
- 1/2 tablespoon sazón seasoning
- 1 teaspoon Adobo seasoning
- 1 cup sweet onion - diced
- 1 cup green bell pepper - diced
- 5-6 pimento olives - sliced
- 1-2 tablespoons capers
- 1/4 cup recaito flavoring base
- 1 cup sofrito sauce
- 3/4 cup tomato sauce
- 1/2 cup water
- 3-4 ripe plantains - sliced into 1/4 inch strips
- 1 cup vegetable oil
- 1-2 cups Monterey Jack cheese - shredded, plus more for topping
- 2 eggs - whisked
- cooked white rice - for serving
Instructions
- Preheat the oven to 350°F. Add the vegetable oil to a deep skillet and heat to 375°F for frying the plantains.
- In a large pot over medium-high heat, brown the ground beef until no longer pink. Add the smoked paprika, sazón seasoning, and Adobo seasoning along with the diced onion and green pepper. Cook until the onions are softened and fragrant, about 5–6 minutes. Stir in the sliced pimento olives and capers, followed by the recaito flavoring base, sofrito sauce, and tomato sauce. Add about ½ cup water to achieve a saucy consistency. Stir well and simmer for 15–20 minutes, until slightly thickened. Remove from the heat and set aside to cool while preparing the plantains.
- Peel the plantains and slice lengthwise into thin strips, about ¼ inch thick. Fry the plantain strips in batches, about 7–8 minutes each, until lightly golden. Transfer to a paper towel–lined plate to drain and cool until ready to assemble.
- Grease a bread pan or 9x9 baking dish with oil. Whisk the eggs in a small bowl or measuring cup with a spout for pouring. Arrange a layer of fried plantains on the bottom of the pan, followed by a layer of meat sauce and a layer of cheese. Drizzle 1–2 tablespoons of the whisked egg over the top. Repeat the layering process—plantains, meat sauce, cheese, egg - until the dish is nearly full. Finish with a final layer of plantains and a generous topping of cheese.
- Lightly tent the dish with foil and bake for 20–25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese on top is bubbling and browned at the edges. Keep a close eye during the last few minutes to prevent burning.
- Allow the pastelón to cool for 15–20 minutes before slicing for best results. While it bakes, steam the rice for serving. For a pastelón that holds its shape even better, cool it completely to room temperature, cover tightly with plastic wrap, and refrigerate overnight. When ready to serve, bring to room temperature and reheat in the oven for 15–25 minutes, adding extra cheese on top if desired. Slice into thick portions, serve with white rice, and enjoy.
