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NO CHEESE! NO GREEN BEANS! ABSOLUTELY NO. RAISINS. EVER!!!! Corn…yes… maybe! Pimento pieces…yes! Sliced green Olives with pimento… sometimes! Raisins are a South American influence and cheese is an American influence. Keep it simple and authentic for the best recipe flavor!
Hi, Ellie! It’s Summer, I’m an editor here at Simply Recipes. It looks like you have strong opinions on this dish, which is great! That’s the beauty of food! We all have our favorite versions. Marta, the woman who developed this recipe, delves into all of the regional variations of this dish (including the division in her own family) in the paragraphs leading up to the recipe. I’m sure whatever the variation Pastelón is delicious!
Thank you so much for keeping our recipes and traditions alive. Kids these days don’t cook like back in the day. Dios te bendiga
I can’t begin to tell you how much this comment means to me, Lynn. It’s so important to me to honor one’s culture through food. Que Dios te bendiga también!
Super easy and very tasty!! I loved it and so did my family. I did use ground turkey instead of beef but non the less still came out great.
What a great idea! Swapping out the beef for turkey is genius!
A couple of ladies at my church made this today. I volunteer in the kitchen and we do a fair amount of PR recipes like Pollo Guisado and Sancocho. But not gonna lie, I thought at first this “plantain lasagna” thing was a terrible idea. I could not be more wrong in my life! Pastelón is incredibly delicious! I loved it! And so did everyone else. They must be NuyoRicans because they did not skimp on the cheese (used shredded cheddar) and no green beans! I am bookmarking this page because this is going in my Latin Recipe file. Mmm thank you!
Ha ha ha!!! Those church ladies are my people! I love that the dish surprised you in a good way, Dustin!
So perfectly explained I could cry!
That means a lot to me. Thank you, Grissell!
Hi , how many slices are you suppose to have per plantain?
Depending on how thick the plantain is, you should average four or five slices per plantain.
It looks great but it is not the traditional version made with eggs like a frittata. This still looks really good.
I love this recipe!! YES to the cheese. I like adding Monterey to it verses mozzarella because the Monterey melts nicely and is not overpowering in taste. I love it. Thank you!
If you’re gonna call it “lasagna” than YES to the mozzarella cheese. It is not a casserole, so NO to the green beans!! I like mine with thin layers of eggplant as well. Almost like a moussaka. Puerto Rico meets Greece. I also use ground beef and chorizo; with tomato sauce, garlic, and sauteed onions. NO green peppers! Just the green olives with pimientos and capers.
Awesome! Thank you so much!
Hi MartaI am 13 and a Boricua. I just made this for my family and they LOVED it. Thank you for this recipe.
Made this tonight for dinner…havent had it yet, but it looks yummy. It’s currently cooling. I dont remember cheese on it, but I placed some mozzarella on it. I love cheese so it cant go wrong. Thanks for sharing the recipe :)
There is no cheese in Puerto Rican pastelon. After browning the beef add 2 or 3 tablespoons of sofrito and 2 tablespoons of recaito. Both can be found in the Goya section Again: no cheese!!!!
Can this dish be assembled 2 days before serving?
I would wait to fry the plantains just before assembling, but the picadillo (meat filling) can be prepared in advanced. For some reason, the plantains don’t turn out the same if they’re not baked shortly after assembling.
I have made the Plantain Lasagna before without the eggs and I do not call it piñón because it has cheese. I prefer not to add green beens to any of my dishes and I use raisins only when stuffing the turkey. Now I’m going to try it following this recipee and add the eggs. Thank you
My pleasure, Mayra! I hope you love it!
María, you are right. The one your husband is talking about is piñón, which is like a plantains shepherds pie
Thank you for taking my side, John! Finally a guy sides with me! LOL!!
Ha ha! No cheese here, and definitely yes raisins! I usually make chubby little piononos; mostly the same, but I’ll have to do a pastelón for a change
I haven’t had piononos in the longest, Marie! I think I need to change that. I’ll definitely tell my husband you agree with him. But the raisins, chica?!? No puedo!!! Ja ja ja!!
Hi, thanks for the neat idea.
I’m not a fan of sweet foods but when I was living in the south Philippines I enjoyed a type of small banana that had a very interesting flavour when green but sweet when ripened. A somewhat unexplainable starchy pasta type taste, I’m wondering if using sliced uncooked green plantains would have a similar flavour? Using your recipe above with these I think would be a different alternative to the sweet taste I try to avoid. I’m guessing more liquid in the meat sauce would be necessary. What do you think of this idea? Perhaps there is already something like this I’ve overlooked.
Dave the Foodie.
It really won’t, Dave. But, the great thing about our cuisine is that you can make it what you want. Truth be told, I cannot stand sweet plantains on their own (not a huge fan of sweet and savory together). In this dish, however, the sweetness is not cloying, so it only gives the slightest hint of sweet.
I have to assume that the banana you tasted in the Philippines is the same as our plantains. If you do opt for using the green, the method to peel and slice will be the same. You will definitely need more sauce as the plantains will fry up to a crispy chip-like) texture instead of a soft one like the sweet. I would double the amount of tomato sauce and the powdered seasonings as well.
Let me know how it turns out!
I agree with your honey, no cheese!
Also, no green beans nor raisins. The plantains are already sweet. The green beans if one must add be sure to cut them bite size. Thanks for bringing my beloved PR dish to the limelight.
NOOOOOOO Ruby!! Say it ain’t sooo!!! I’m glad my man has someone on his side, though. He was starting to feel lonely! I’ll let him know he has support. Abrazos!
Aye bendito!! I spent eight wonderful years in Puerto Rico and this was one of my favorites. I haven’t made it yet but I sure will. Thank you!!!
De nada!!! I miss that beautiful island so much, don’t you?