Pastelon: A Puerto Rican Classic

Pastelón, a Puerto Rican culinary delight, is a layered casserole that resembles lasagna but with a tropical twist. Instead of pasta sheets, it features layers of thinly sliced, fried plantains, creating a unique and satisfying texture. The layers are filled with a savory meat mixture, often a seasoned ground beef picadillo, and topped with melted cheese. This combination of sweet plantains, savory meat, and creamy cheese results in a harmonious blend of flavors. Pastelón is a comforting and flavorful dish that showcases the vibrant flavors of Puerto Rican cuisine.

ALL RECIPES

Adriana Rivera

12/6/20244 min read

The Meat

Plátano maduro is the star ingredient in pastelón, a delicious Puerto Rican layered casserole that combines sweet and savory flavors. These ripe plantains are fried until golden and soft, creating the perfect base for this dish. Their natural sweetness pairs beautifully with the seasoned ground meat, cheese, and spices that make pastelón so irresistible. Preparing plátano maduro just right is key to achieving that balance of textures and flavors in this comforting, crowd-pleasing meal!

Picadillo is a savory, flavorful filling that brings Latin comfort food to life. Made with ground meat simmered in a rich tomato sauce, it’s seasoned with onions, garlic, peppers, and a medley of spices for a perfect balance of warmth and depth. Often studded with olives, raisins, or potatoes, picadillo’s versatility makes it ideal for stuffing empanadas, topping rice, or layering into dishes like pastelón. Preparing picadillo is all about building layers of flavor, making it a go-to recipe for hearty, satisfying meals!

Cheddar, mozzarella, and colby jack are the ultimate trio of cheeses for adding rich flavor and gooey texture to any dish. Cheddar brings sharpness and depth, while mozzarella adds a creamy, stretchy melt that’s perfect for layering. Colby jack, with its mild and slightly tangy profile, ties everything together with a buttery finish. Together, these cheeses create a harmonious blend that’s ideal for dishes like pastelón, delivering a cheesy, indulgent experience in every bite!

The Plantains

The Cheese

Pastelon

8 Servings

2 hours

INGREDIENTS

PREP:

Preheat the oven to 375 degrees Fahrenheit and prepare to use a large casserole dish.
Peel the plantains and cut into 1/4 inch thick slices. These should look like strips.
Heat your canola oil to medium heat and fry the plantain strips for 2 minutes on each side. Do not over-crowd the frying pan. After frying, set aside on a plate lined with tissue to soak up excess oil.
Chop all your veggies into small-medium dices. These will later be added to our meat mixture later.
In a mixing bowl, prepare your cream cheese. It should be sitting at room temp for some time before this to get soft and mixable. Once soft and room temp, mix the cream cheese blocks with 1 cup of room temp milk until smooth.
Shred your cheese and mix them evenly so that when you go to layer the pastelon later, it has all types of cheeses throughout the dish.

8 platano maduro (ripe plantains)

3 cups canola or frying oil

1 lb. lean ground beef

1/2 lb. ground pork

3 tbsp sofrito

3 tbsp

1 can tomato paste

3 can small tomato sauce

1 yellow onion

1 red bell pepper

1 green bell pepper

1/2 tbsp annatto powder

2 tbsp salt

1 tbsp black pepper

1/2 tsp cumin

2 blocks of cream cheese

1 cup whole milk

non-stick spray or butter

8 oz colby jack cheese

8 oz medium cheddar cheese

8 oz mozzarella cheese

The Meat Filling

Feel free to use your favorite meat sauce recipe if you prefer that route, but if you want the full Puerto Rican flavor, cook up some picadillo. Steps below!

Add your beef and pork to a medium-high heated sauce pot.
Immediately add sofrito and minced garlic and sauté these all together.
Once those are mixed roughly well, add the chopped peppers and onion. Mix in evenly
Add all your spices/seasonings. Mix in.
Add tomato paste and tomato sauce.
Cook on medium until it boils, then cook on low to simmer for 30 minutes--covered.
After 30 minutes, turn it off and it is ready to use!

Preparing to layer your pastelón is all about getting each component just right for a perfect blend of flavors and textures. You have freedom to layer how you would like but if you want to cut a corner today, I listed the layering order below!

Meat Sauce
Plátano
Meat
Cheese
Plátano
Cream Cheese
Cheese
Meat
Cheese
Plátano
Cheese

Layer Up!

Time to Bake!

Baking your pastelón at 375°F for 40 minutes is the final step to achieving perfection. This temperature allows the layers to meld together, creating a cohesive, flavorful dish. As it bakes, the cheese melts into a golden, bubbly topping, sealing in the savory goodness of the meat and the sweetness of the plantains. The cream cheese layer softens and adds a luscious creaminess to every bite. Be sure to let it rest for a few minutes after baking to allow the layers to set before serving. The result is a beautifully layered pastelón that’s as stunning to look at as it is delicious to eat! Praying you enjoyed this recipe. If you want to follow along, please visit my Tik Tok or Facebook to watch me make it!