Plantain Lasagna (Dominican Pastelón de Plátano Maduro)

Around the world each country has their own version of a classic comfort dish and to the Puerto Ricans and the Dominicans, Pastelón is that dish. Pastelón is a Latin Caribbean casserole dish layered like an Italian lasagna or a Greek moussaka made with sweet ripe plantains, ground beef, tomato-based sauce and cheese. It is the ultimate in comfort food, so any time is a good time to prepare and serve this dish. Why is pastelon so amazing? Because it’s the ultimate marriage of sweet and savoury. The beef filling is simmered in an aromatic, savoury tomato sauce. Some people like to add olives and raisins to their filling for surprise bombs of brine and sweet. The filling is layered with sweet fried plantains and stretchy delicious cheese. It’s probably one of the most amazing things you will ever eat.

Filling:
1 large red onion, diced
3 Tbsp. olive oil
1 cube beef or vegetable broth
4 cloves garlic, crushed
1 lb ground beef
1 red bell pepper, chopped
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
1 bunch cilantro, chopped

Tomato Sauce:
2 Tbsp. olive oil
4 cloves garlic, crushed
4 lb tomatoes, peeled, seeded and diced
½ tsp. black pepper, freshly cracked

Pastelón:
7 plantains, ripe
2 tsp. sea salt
2 Tbsp. vegetable oil
5 oz. queso amarillo or cheddar cheese, grated
10 Tbsp. butter

Tomato Sauce:
In a large, heavy-bottomed saucepan, heat the oil over low heat. Add the garlic and cook over medium heat until softened, being careful not to burn it. Add the tomatoes and bell pepper.

Cover and cook over medium heat for 45 minutes or until the tomatoes are tender. Remove from the heat and mix in the blender. Allow to cool to room temperature.

Filling:
In a Dutch oven, heat the olive oil over medium heat and cook the onion for 3 minutes, stirring constantly. Add the garlic and sauté for 1 minute. Add the ground beef and sauté for 10 minutes, stirring regularly.

Add all the other ingredients and mix well. Finally add the previously prepared tomato sauce and cook covered for 15 minutes.

Pastelón:
Peel the plantains. Boil them in enough water to cover the bananas with 1 tsp. of salt. Cook them covered for 20 minutes.

Preheat the oven to 350°F (175°C). Spread 4 Tbsp. of butter at the bottom of a 6x9" baking dish.

Remove the plantains from the water, drain them and, in a salad bowl, mix them with the remaining butter until they become a smooth and creamy purée.

Assembly of the pastelón:
Place half of the plantain purée at the bottom of the baking dish and spread evenly with a spatula.

Place a layer of ground meat in the sauce on top. Garnish with half of the cheese. Place the other half of the plantain purée on top of it, spreading it evenly over a spatula. Sprinkle with the remaining cheese.

Bake and cook until the cheese is golden, about 10-15 minutes.

Wait 5-10 minutes before unmolding.

Makes 6 servings.