food.wikisort.org - Dish

Pastelón is a Dominican and Puerto Rican dish. The dish is prepared differently on both islands.[1]

This article relies largely or entirely on a single source. (February 2021)

Pastelón

Pastelón
Alternative names	Piñón
Course	Main course
Place of origin	Dominican Republic and Puerto Rico
Serving temperature	Hot

Ingredients and preparation

The pastelón is a casserole dish consisting of typical Latin Caribbean foods such as plantains, sofrito, and seasoned, mince meat (beef).[2]

Dominican Republic

In the Dominican Republic this dish is closely related to casserole. Sweet plantains are boiled and then mashed. Ground meat is layered with beaten eggs and sometimes cheddar cheese is added. The dish is then baked.

Puerto Rico

In Puerto Rico pastelón is considered a Puerto Rican lasagna. Sweet plantains are peeled cut lengthwise in to strips and fried in butter and olive oil mix. The plantain replaces lasagna pasta. Diced meat is sautéed with most notably bell peppers, tomatoes, onions, herbs, spices, olives, capers, raisins, garlic, wine and other ingredients. Plantains are then placed at the bottom of a backing pan layered with meat filling, cheese and bechamel sauce or marinara sauce. This is then repeated about two more times making layers just like a lasagna. It is then baked. Plantains can be replaced with batata or boiled mashed yuca.

Puerto Rican pastelón closely resembles Italian lasagna and believed it originated in New York City where Puerto Rican and Italian neighborhoods clashed.

There is also another version where sweet plantains are turned in to lasagna pasta sheets mixing plantains, eggs, salt, and semolina.

Vegetarian pastelón is popular as well replacing meat with mushrooms, eggplant, squash, string beans, potato or chayote.

References

---