Pastelón (Puerto Rican Plantain “Lasagna”)


  • 4 ripe plantains
  • 1/2 cup vegetable oil
  • 1 pound ground beef or turkey
  • 1 teaspoon adobo seasoning blend
  • 1 1/2 teaspoons sazón flavoring blend (optional)
  • 1 small white onion, minced (about 1 cup)
  • 1 green bell pepper, minced (about 1 cup)
  • 1 tablespoon recaito flavoring base (store-bought or homemade), or 2 tablespoons chopped cilantro
  • 6 pimento-stuffed green olives, sliced
  • 1 teaspoon capers


1. Lightly grease a 10×10 casserole dish (for a thicker pastelón) or 9×13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.

2. Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back. Using your two thumbs, remove the peel from the plantain and discard the peel.

3. Once you’ve peeled all the plantains, slice each one in half down the length. Separate the two halves and flip them onto their flat sides to create a stable base. Place your palm flat on top of the plantain, use a sharp knife to slice parallel to the cutting board, and cut the plantains into very thin slices (about 1/4-inch thick). Set aside.

Nutrition Facts

  • Calories: 410
  • Fat: 19 g
  • Saturated fat: 2.5 g
  • Unsaturated fat: 16.5 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 20 mg
  • Carbohydrates: 62 g
  • Fiber: 6 g
  • Sugar 12g
Pastelón (Puerto Rican Plantain


What is the difference between Piñon and Pastelon?

Pastelon and Piñon are both dishes from Puerto Rico that feature a combination of sweet and savory flavors. However, Pastelon is generally considered to be more amazing because it combines two opposing flavors in a single dish.

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Piñon is typically made in the southern and west regions of Puerto Rico, while Pastelon originates from the eastern part of the island. The difference in regional location may account for some of the variation in ingredients and cooking methods between the two dishes. For example, Piñon typically features green bananas as one of its main ingredients, while Pastelon commonly includes plantains.

Pastelon is also usually cooked with meat (such as beef or pork), whereas Piñon typically does not include meat as an ingredient. This difference likely contributes to the heartier, richer flavor profile of Pastelon compared to Piñon. In addition, PastelON is often served with a gravy-like sauce on top, which further enhances its flavor complexity.

Overall, both dishes are delicious examples of Puerto Rican cuisine at its best.

Is Pastelón Dominican or Puerto Rican?

Pastelón is a traditional Puerto Rican dish that is made with plantains. The plantains are stuffed with meat and cheese, and then baked. It is typically served with white rice and beans on the side.

The origin of Pastelón can be traced back to the island of Puerto Rico. There are many different theories about how the dish came to be, but one thing is for sure – it has been a part of Puerto Rican cuisine for centuries. Pastelón is usually made with beef or chicken, but there are also vegetarian versions of the dish.

So, what makes Pastelón so special? First of all, it is a very hearty and filling meal. The combination of meat, cheese, and plantains makes for a delicious and satisfying meal. Secondly, it is a great way to use up leftover cooked meats or cheeses.

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Who invented Pastelon?

The origin of Pastelon is unclear. Some people claim that it was created in New York City when Italians and Puerto Ricans came into contact. The dish has Italian-like lasagna layers and traditional Puerto Rican ingredients. It is not clear who invented Pastelon, but it is a popular dish in both Italy and Puerto Rico.

What country is Pastelon from?

Pastelon is a dish that hails from the Dominican Republic. This delicious dish is made with plantains, beef, and cheese. It is a popular meal in the Dominican Republic and is often served for special occasions. Pastelon is a hearty dish that is sure to fill you up and leave you satisfied.

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