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Sweet plantains

Pastelón (Puerto Rican–Style Plantain Lasagna)

Ingredients

Steps

Nutritional information

Chop onion, cubanelle peppers, and olives coarsely. Remove and discard casings from chorizo (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons vegetable oil in pan; add ground chuck and chorizo. Brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 165°F. Stir onions, peppers, tomato paste, and sazón into pan. Cook 3–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in wine and bring to a boil.

Add olives, garlic powder, oregano, tomato sauce, recaito, stock, Worcestershire sauce, and hot sauce to pan; stir until blended. Bring to a simmer, then reduce heat to medium-low and cook 18–20 minutes, stirring occasionally, until liquid has reduced by three-fourths. Remove pan from heat and let stand to cool.

Preheat oven to 350°F. Place remaining 2 cups vegetable oil in large, heavy-bottom stockpot (or Dutch oven) and heat to 350°F. Peel plantains and cut in half widthwise. Slice each half lengthwise into 3 (¼-inch-thick) planks. Fry plantains (in batches) 3–4 minutes until browned. Season with salt.

Grate cheese (3 cups), chop culantro, and beat eggs. Coat 13- x 9-inch baking dish with spray. Arrange one-half plantains in bottom of dish. Top with one-half each meat mixture (about 3 ½ cups), cheese, and culantro. Repeat with remaining half each plantains, meat mixture, and culantro. Pour eggs over mixture and tilt pan to distribute evenly; top with remaining half cheese.

Bake 30–35 minutes until edges are bubbling and top is golden. Let stand to cool 20 minutes. Cut into 12 squares; serve with Avocado-Olive Salad.

Appetizers & Snacks

Roasted Corn and Plantain Salsa

Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.

Remove husks and silks from corn. Arrange corn on baking sheet and bake 12–17 minutes until tender and lightly browned. Remove from oven and let stand 2–3 minutes to cool.

Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.

Slice corn kernels off cobs (2–3 cups) and add to tomato mixture; stir in vinegar, oil, salt, and pepper. Serve with tortilla chips, if using.

Vegetarian

Instructions

Other preparation methods

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes. 

Add 4 plantain quarters at a time; fry 4–5 minutes on each side or until golden. Remove and drain on paper towels; season with salt. 