Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced plantains, ground beef, and cheese! Think of it as a Puerto Rican version of lasagna. It's the perfect casserole to make for a potluck or family gathering.

Photography Credit: Marta Diaz

Pastelón, the Puerto Rican layered meat and sweet plantain pie, is one of those recipes that can divide families.

Being a “Nuyorican” (a Puerto Rican from New York), I found this to be true when my husband and I came together over our first dish of pastelón. As a native Puerto Rican, he argued that my version “wasn’t the real deal.”

It was as real to me as his attitude, so I defended my version tooth and nail!

According to him, and many other mainland Puerto Ricans, pastelón has no cheese. It must also include green beans—French cut.

But for most Nuyoricans like me, cheese is a must and green beans are omitted.

Some camps include all of the above, plus the addition of raisins. (Although if there’s one thing that my husband and I can agree on, it’s that raisins should come nowhere near a dish of pastelón.)

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THE INGREDIENTS FOR MAKING PASTELÓN

Personal preferences for cheese, green beans, or raisins aside, all pastelóns contain a filling of ground beef, onion, and bell pepper called picadillo. This is layered between thinly sliced, fried strips of sweet ripe plantains, similar to Italian lasagna.

An egg mixture is then poured over the pie and the whole blessed thing is baked to perfection.

Here are a few ingredients that might be unfamiliar to you if you haven’t done a lot of Puerto Rican cooking, plus where to buy and best substitutes if you’re having trouble finding them:

Sweet Plantains: When ripe, plantains have a bright yellow peel that is often mottled with brown or black spots, and it will yield to light pressure — take a look at the photo of ripe and unripe plantains above. Ripe plantains are much sweeter than unripe green plantains, and larger and starchier than their banana cousins. Plantains can be found at most large grocery stores or Latin markets. It’s fine to buy them while they’re still green; just let them sit out on your counter until ripe (which can take up to five days).

When ripe, plantains have a bright yellow peel that is often mottled with brown or black spots, and it will yield to light pressure — take a look at the photo of ripe and unripe plantains above. Ripe plantains are much sweeter than unripe green plantains, and larger and starchier than their banana cousins. Plantains can be found at most large grocery stores or Latin markets. It’s fine to buy them while they’re still green; just let them sit out on your counter until ripe (which can take up to five days). Adobo Seasoning Blend: Adobo acts like a seasoned salt, with granulated garlic, dried oregano, black pepper and turmeric. This mix is widely available in the spice section at most national grocery store chains as well as at Latin markets.

Adobo acts like a seasoned salt, with granulated garlic, dried oregano, black pepper and turmeric. This mix is widely available in the spice section at most national grocery store chains as well as at Latin markets. Sazón Flavoring Blend: Typically used to add flavor and color, sazón contains salt, granulated garlic, pepper, and cumin. You can buy this mix at Latin markets, but it’s fine to skip it if you’re having trouble finding it. You can also try making your own recaito following this recipe on my site Sense & Edibility, or look for it online from places like this one.

Typically used to add flavor and color, sazón contains salt, granulated garlic, pepper, and cumin. You can buy this mix at Latin markets, but it’s fine to skip it if you’re having trouble finding it. You can also try making your own recaito following this recipe on my site Sense & Edibility, or look for it online from places like this one. Recaito Flavoring Base: Derived from Mexican coriander, recaito is a flavor base with onions, garlic, sweet peppers, and a little bit of cilantro. Try making your own sazón following this recipe from my site, or online. Substitute a tablespoon of chopped cilantro if you can’t find recaito.

EVERYONE’S PASTELÓN IS UNIQUE

Each family has their own version of pastelón—it is the ultimate in comfort food, so any time is a good time to prepare and serve it. Mine includes shredded cheese and leaves out the traditional raisins and green beans. If you’d like, leave out the cheese, or add in 1/2 cup raisins or 1 cup canned drained French cut green beans.

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