Sunday, November 21, 2010

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be the Caribbean equivalent of shepherd's pie, and in a lot of ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dishes served as the recipe has been written.


6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

4 jalapeno chilies, seeds, stems removed, diced

1 pound lean ground beef

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is completed)


preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado

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