Pastelón (Sweet Plantain "Lasagna")
Every once in a while I just have to go back to my roots. I just have to do some down home cooking. This is how Puerto Ricans do lasagna….Oh Yeah! When I was in Florida my mother-in-law had suggested that I make a patelón to post on my site. Why I haven’t thought of it sooner is beyond me, because it has to be one of my favorites. It has the perfect combo of savory and sweet, of juicy and cheesy, of wanting to lick your plate and then lick your face………………………………………Sorry went into a trance of savory memories. Ohhhh so good.
This a disclaimer, I take no responsibility for enlargement of waist lines, addition of dimples to the thigh and buttocks area or lectures from your cardiologist. Proceed at your own risk.
You need 1 lb of ground beef. I guess you can get the lean ground beef but why deprive yourself of all the juicy tastiness.
Mince 3 cloves of garlic, dice 1 onion, 1 green pepper and 1/2 cup of chopped cilantro.
Toss it all into the bowl with the ground beef. I just love the green in this picture.
Add 2 tsp of adobo, 2 tsp of oregano, 2 Tbs of vinegar and 1 envelope of Sazón. You can find Sazón in an Latin grocery or in the ethnic aisle of your grocery.
Mix it all together………
Heat a heavy skillet at a medium-high heat with 2 Tbs of olive oil.
Toss in your beef. There’s the beef baby!
When the beef browns and you get some juiciness add 2 bay leaves, 8 olives cut in half, 1/2 cup of raisins and 1/4 cup of tomato sauce.
Combine well and let it simmer for 10 minutes. Then remove from heat and set aside.
Now step 2. Get yourself 4 really ripe plantains. They look like they are going bad don’t they? Well this is how you want them, because this is when they are at their sweetest.
Peel your plantains. Don’t know how go here. See how golden yellow they are.
Slice them into long strips.
Heat a large skillet with vegetable oil, just enough to cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy.
Mmmmmm, resist the temptation to eat them because you will need them soon. Ok just one.
Now take a square pan and butter it up.
Your first layer is plantain.
Then toss some ground beef over the plantains.
Then a fist full or about 1 cup of a white cheese, I used Monterrey jack.
Repeat the process, you want to finish with cheese and plantains on top.
Then take 3 eggs and beat them with 2 Tbs of milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak in. If you want sprinkle some more cheese on top.
Bake in the oven at 350 degrees for 20 minutes.
TA-DA! Deliciousness is before you. Go ahead reach out and touch it, it won’t hurt you…..well it won’t bite.
That is how a Puerto Rican does lasagna *puff out chest, beating chest* Hoo-ra! You know y0u want some!
Pastelón
- 1 lbs ground beef
- 1 onion,minced
- 3 gloves garlic, minced
- 1 green pepper, minced
- 1/2 chopped cilantro
- 2 tsp adobo
- 2 tsp oregano
- 2 Tbs vinegar
- 1 envelope sazón
- 2 bay leaves
- 8 green stuffed olives, halved
- 1/2 cup raisins
- 1/4 cup tomato sauce
- 4 plantains, peeled and sliced into strips
- 3 eggs
- 2 Tbs milk
- 2 cups white shredded cheese
- vegetable oil
- salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don’t share with anyone and enjoy!
{ 208 comments… read them below or add one }
I love this. I’ve been thinking about doing a cuban lasagna, now I’m inspired!
Mil Gracias, Merseidy!
I love, love, love pastelon. You’re step by step recipe will make it easier for me to try making this wonderful meal.
Your dishes and pics are great! I am from Puerto Rico, but must say, I have never made Pastelon…but my mom has. It is delicious! Now its my turn to try.
I also like your section on ‘Photography’.
I like your web site your pics and food they look great ! I enjoy cooking some of this recipes .
This looks really interesting. The plantains might be a little too sweet for me – I’m really not into a lot of sweetness – but I bet my husband would be all over this.
You can select how sweet it comes out when you purchase your plantains the more yellow the less sweet, as they ripen n get darker then they r sweeter…. My sister and I are making one now and were a bit concerned that the plantains were not ripe enough and it would not taste as good or sweet…. The way most Puerto Ricans like their “Maduros” (sweet plantains)
WOW! Thank you for posting this recipe. When I was little my aunt used to call me ” Mister Tajada”. Tajadas are what we call slices of ripe plantains in Manizales, Colombia.
This looks like the most unbelievable masterpiece dish. I will definitely try this out before jogging about 15 hours to burn it off.
I’ve recently experimented with unripened plantains to create these little delights: http://www.beyondburritos.com/2009/05/dinner-tonight-mini-plantain-steak.html
Whoa, what an interesting recipe! I’ve never heard of anything like this before. I’m definitely saving this one!
Oh my gosh! How didn’t I find this sooner?! This would TOTALLY be worth the extra cellulite!!! I’m going to try this for sure. I love fried plantains, they are a staple of my homeland’s cuisine as well.
I’m sure I could live on this lasagna. Other than water this would be all I needed!
Hi Mese!!
Wow, that looks delicious. Mami always puts a layer of green beans
. I always request that the green beans be left out of 1/2 of it for me 
. I thought this dish was called pinon.
Beautifull website prima!
Love,
Carlos
Hey Cuz!
I think you mean piononos. It is pretty much the same except pinons are individual size. You make a beef patty and wrap the plantain around it. Same flavors just different package.
Thanks for the visit!
This post is from a couple of years ago but I felt the need of making a clarification. In Puerto Rico this dish is known both as piñón and pastelón, it all depends from what part of the island(s) you are. When someone from the south says pastelón they are not referring to this dish, that they called piñón, but to a potato dish known in English as shepherd’s pie.
I’m from the north so I called the one with plantains pastelón and the potato one pastelón de papa.
The same thing happens with a lot of names and phrases all through Puerto Rico.
Carlos:
The version of this recipe with the green beans in it is called piñon. Pastelon is this one.
Hey again! i’m making this tonight and I was just wondering about hoe much cheese and what kind did you use… it’s not listed in the ingredients
Thanks!
I used 2 cups of cheese. It only had 2 layers of cheese so I used about 1 cup on each layer. I reserve just a bit to sprinkle on top when I was all done.
Have fun! I hope you enjoy it!
Saw this and had to say YES! This sounds awesome. You’d make a little Duo very happy by serving this.
Wow…Tulsa, OK is very different than P.R. or FL. Glad to see you’re trying to preserve your roots with this pastelon and some of your other posts.
I’m thrilled that you published this recipe. I saw this dish featured on “Diners, Drive-Ins and Dives” (Food Network) the other day and wanted to make it. Thanks much!
You watched Triple D’s episode on SOL FOOD — the Puerto Rican restaurant where I live!!!! This is one of their specials — so good!
I made it. Last night. Fantastic!
I am so glad you enjoyed it.
Thank you for the yummy Pastelon recipe-mine would’ve been perfect except for the fact that now that I came back and looked at your pictures, I see that I forgot the tomato sauce!! Mine was a bit dry without it but still delicioso! Next time I will remember
Kate
Loved this version of your pastelon. My Mami used to make it with velveeta. Equally as yummy. Will be trying your’s soon. See my comments to your cousin Carlos Yanes.
Meseidy – I’m going to a fantastic restaurant in the Baltimore area called Restaurant Sabor. The talented chef is also from Puerto Rico. According to the menu on the restaurant website, today’s special is Pastelón. I googled to see what that was, and your Noshery blog popped up (GREAT blog name, by the way!) I just love the photos and description you provided. Thanks to you I’m going to order Pastelón tonight and I can’t wait!
So how was it? Isn’t it the best?
I’ve been looking for this recipe for the longest and I am so glad i found it thank you
Que rico Meseidy! Voy a preparar esta receta esta noche para mi esposo. Gracias por todas tus recetas. Todas las que he hecho hasta ahora han sido fabulosas.
Do you put anything on the plaintains when you fry them??? I saw this dish on the food network a few days ago and it looks delicious! I absolutely love Latin food and have been searching for a good recipe. I really appreciate your pictures!
No, the plantains are just sliced and fried in the vegtable oil. The trick is to use plantains that are nice and ripe, like the ones in the picture. This is one of my favorite dishes. If you make it come back and tell me how it went.
I am sure you will love it.
This was FABULOUS! I’m glad I bought extra plantains – my kids were eating them up as fast as I could cook them! The last batch I put brown sugar and cinnamon on them and they put them over vanilla ice cream after dinner. And speaking of the dinner…my family loved this as well – there were barely any leftovers! It was delicious! Thank you so much!
i always like to overcook (slightly burn) when I cook ripe plantains with cinnamon…and love it with icecream-to me it tastes like apple pie!
I just learned this from someone at my job and we use a slight variation to it. We use Sofrito (which combines green peppers, onions, cilantro, garilc, in olive oil) and instead of slicing the plantains, we mash them with a little butter, then layer it. The taste is the same and it is the most wonderful dish I have made!
Thats how Dominican’s do it lol
Hey Debbie,
do you cook the plantain at all before you mash it with butter? or do you just slice it, mash it with butter and do the layering? I’m making this tonight for my company’s office party.
I am Dominican and I also love to make this dish. I like to boil the plantains then I pat dry to remove excess water and I make a traditional mangoo (Mashed Plantains) with butter and my preference a chopped hard boiled egg then I spread evenly in layers. I also love mozzarella cheese. Everything else is the same as the recipe.
I love this dish I hope you and your family enjoy!
I’ve tried this 3 times now including for a recent & party everyone liked it. I love plantains, a staple in Jamaica so this was a great way to combine it with something else other than a side treat. Yummm!
This recipe is simply awesome. I first learned of it of on an episode of “Diners, Drive-ins and Dives” on the Food Network. I am not really a fan of beef, but the plantains added a nice sweet balance to the dish. I had to stop myself after a second serving. I am fan of anything Italian, and trust me when I say that this P.R. dish is as tasty as the best Italian lasagna.
Made this lasagna tonight…it was fabulous!! Loved your recipe!! I saw this made on a food network show and have been wanting to recreate it ever since. My hubby and I loved it…and your recipe was so easy to follow, especially with the pictures. Thanks!!
So, I thought I would share that I just biked 4 miles in the rain to get the ingredients to make this dish again. It is THAT good.
At least you got a work out.
Hola Chica,
I was introduced to plaintains last year at a fiesta. I got to try them and they were so good. I saw your recipe and I had to try it.
It was excellent thanks for sharing this wonderful dish.
Marie aka Moreno
OMG, thank you for posting this recipe!! I’d also seen it on the Food Network and had been craving it for about a month now. I made it today after finally finding adobe and sazon after scouring most of L.A. (I came this close to having my mom in Jersey mail me some).
I substituted ground turkey and soy cheese since I don’t eat dairy or red meat. I also used a red pepper instead of green. And mashed the plantains which I bought pre-cooked at a nearby Cuban restaurant and made one layer. It was soooooo good. I’ve already had two servings. And wanted to post a comment to say thanks!! And to distract myself from having a third piece.
Adobo and Sazon can be found at most spanish supermarkets…
We’re you able to find it Lisa g.?
Searching the web I found your website.. let me say this is the best recipe website to date.. step by step is what I need and the pictures are a great help. I made a Pastelon last night and IT WAS GREAT. Family loved loved.. Thank you.. Going home to make Garden Pork chops YAY!
This recipe is wonderful and the photos are fantastic! I know my Boricua friends would roll their eyes at my adaptation, but sometimes in the fall I make this recipe and substitute roasted squash for the amarillos. It isn’t the “right” way to do it, but when squash is in season and I need a slightly lower fat version, it is delightful!
I was taught to make pastelon by puerto ricans and domincans and wondered why the rest of latin america doesn’t utilize plantains in this manner. in experimenting with recipes-i found that mexican chorizon and/or a hint of chipolte can make a great alternative to the beef- for a sweet and spicy snack. also have used goat cheese as well which added nice flavor and texture
what kind of cheese was used in this Puerto Rican lasagna?
In the post I used monterey jack but you an also use swiss.
Thanks so much for this! My dad is from Puerto Rico, so I love making these sorts of dishes. I did a quick search for a recipe and your site came up– bookmarked you! Thanks again.
Hi Meseidy! I was looking for a calorie count for Pastelon when I came across your site. So nice to know there is another Puerto Rican living in Tulsa, OK! My Mama is visiting from PR right now and just took TWO pastelones out of the oven with plantains she brought over here from the island! I’ve already scarfed down a piece.
Hi Meseidy,
What is pastelon usually served with?
I always serve it with rice. Either a yellow saffron rice, or rice and beans or rice and piegeon peas. Search “arroz con gandules” or a rice and piegeon pea recipe or if you want white rice and beans serch “habichuelas guisadas” for a bean recipe.
Enjoy!
I had been trying to find this recipe for years! I made it last night and it was a hit. The only problem that I had was slicing the plantains…
Thanks so much for posting this recipe. I’m half puerto rican and trying to learn how to cook spanish food. The step byt step pictures were a big help. It was delicous! I used yellow peppers since my husband doesn’t like then green peppers. I had some trouble cutting the plantains long ways so I ended up just slicing them like banana chips. Still turned out yummy! Can’t wait for leftovers.
Hola Meseidy!
I so wanted to thank you for posting this! I am not Puerto Rican (I’m Jamaican and my husband is a gringo lol) but my best friend is Puerto Rican and through high school and college we ate at each others houses on the regular. Her mother made Pastelon for the rehersal dinner for her wedding…that was the first time I ever had it (of course because this was a huge meal there was Pernil and a miriade of other tastey goodies). Anyway I have not had Pastelon since then and my best friend lives a good 4 hours from me so our meals together a limited (we live in Florida by the way). I’m going to attempt to make this over the weekend, but I wanted to thank you again in this wordy message for bringing back happy memories…isn’t it great how food does that?!?!?! I will be a devotee to the Noshery from now on!!
Take care!
i use chicken and my son loves it fav meal
Thank you so much for this recipe! De todas las recetas que encontre online esta es la mejor explicada y la que mas me recuerda a como mi abuelita la solia hacer. How funny that like me you also live in Tulsa. Yo me mude al area recientemente and do not know much about places to shop. Your blog is a lifesaver for me!
We really enjoyed your recipe; it was yummy yummy although a lot of work. But well worth it. And we will surely make it again (only those calories……..).
We are planning to leave the adobe out next time and put maybe more oregano in it to make it even more outstanding, or combine it with other fresh herbs. Great site, with lots of good recipes, love the combination with the photography and also your great sense of humor. Keep it going!
Hey I just made this!!!!!! It’s in the oven right now!!!!
Awesome! Simply Awesome. Thanks sooo much! I am a NY Rican and I can tell you…you rocked this recipe! WEPA
Delicious! Thank you for the recipe!!!!
I have eaten some pastelon in a Puerto Rico restaurant while I was staying in Seattle. Now that I’m back in France, I have to try it, it’s so tasty !!! thanks for the recipe and the pictures, it’s well presented.
Thank you for putting this up with photos! Great recipe! I love how fresh everything smelled when I mixed the seasonings with the meat. I keep not using raisins and bay leaves because I never have them on hand, but I will make it a point to add them next time.
Loveeeeee the pics!!! Thanks! I’m a gringa
now I know it’s
but married to my PR hubby 20 years! My mother
-in-law always made it with green beans, I thought
she was just being cheap.
piñon she made. Plan to make this tomorrow
for fiesta. White rice, avacodo, salad….heaven!
Sampled this dish at my kids’ International Days festival this past week and it was incredible!! I had to find the recipe and your posting is exquisite! I bought everything over the weekend and am making it tonight. (I think her’s had cashews in it as well though).Either way I can not wait! I’ll keep you posted on the critics in my house and their response. I’m really hoping they don’t like it so as there will be more for me!! Any suggestions for a side, besides the obvious salad and bread? Thanks!
Thanks for posting this wonderful recipe. I made it for dinner today and both my husband and i loved it. I have been craving this dish for a while now but was afraid that it would be too difficult to execute. Your recipe was surprisingly easy considering the delicious outcome.
I JUST MADE SOME PASTELON AND IT WAS GREAT THANKS FOR THE PICTURES!
I WANTED TO KNOW IF YOU HAD MORE RECIPES.
I have serious problem cutting the plaintain in strips… they always end up a huge mess and the pastelón [although tastes awesome thanks to the recipe] doesn’t as look as good. I wouldn’t dare bring it someplace… Any tips??
I lay the plantain curve side down and push down to almost make it straight to cut but if your having a hard time doing long strips, cut the plantain in half and do shorter strips. Another tip, which I just thought of but haven’t tried before it to peel only half the plantain and cut the flesh while still in the skin (similar to how an avocodo is done) this may hold it together and make it less slippery to handle. When done cutting then remove the remaining skin.
I placed mine in the freezer for 5 minutes or so just to firm them up a bit. It worked for me.
Made this last weekend and it was the bomb! I used mozarella cheese and added a little melted butter on top before baking. It was delicious! Thank you.
Yummy yummy yummy.. I’m making one today and I love them but I won’t be putting the raisins or the extra stuff.. I’m a puerto rican living in puerto Rico.. I’m 17 and I love that I can keep this wonderful yummy tradition of food that my grandmothers taught me.. It’s a wonderful feeling to have this great culture filled with delicious food…( :p)
Great job explaining the recipe. The pictures are fabulous!! My children love this pastelon so much. I love it too. This is Puerto Rico cuisine. Deliciosa!! I’m from San Sebastian del Pepino living in Venice, Fl.
this recipe is absolutely WONDERFUL!!! i’m a vegetarian but a latina none the less.
i intend to make this for them as soon as possible.
thanks for sharing!!?
Mama, boricua here! I heard someone say ‘Puerto Rican lasagna’ and I was both suspicious and curious. But I read this and I can tell, you got it right.
Sazon? Adobo? Plaintains? ^0^ The disclaimer that this WILL make you fat, dumb and happy? 
You got it right, mami! Thanks for sharing this recipe! I can’t wait to try it myself!
I TRIED THIS DELICIOUS DISH BUT IN PLACE OF CHEESE I USED GREEN BEANS.SLAMMING DISH , ESTA POR LA MACETA.SONRISA.
I TRIED THIS DISH,BUT IN PLACE OF CHEESE I USED GREEN BEANS.IT WAS SLAMMING.ESTABA POR LA MACETA.SONRISA POR FAVOR.
Me alegro que hayas puesto la receta de pastelón. Yo he estado buscando esta receta por un largo tiempo. Ahora voy a poder hacerlo. Gracias un monton!!!!
Hey, this is my favorite # 1 of Puertorrican Cousin. My Mom, Soberana used to do it but Spanish style. I never knew that it was called The Puertorrican Lasagna. Well Done! MCatalan
I loved how they submitted this recipe. How much easier can it get!
Great job and great Puerto Rican Lasagna!
thanks
Would this be good to make ahead of time and bake several days later?
Yes that will work fine.
YAY!!! I am just waiting on the plaintains to ripen. So ready to try this.
Hey I tried it out makig it a few days in advance and then cooking, it works great, but be sure to hold off topping it with the egg mixture until right before cooking!
All I can say is YUMMO!!
Meseidy,
Thank you so much for this recipe and the amazing pictures. I am Puerto Rican, but currently living in Naples,Italy. Although the food here is amazing, I am craving a dish from back home. I will be making the pastellon as soon as my plantain are ripe. Thanks again, and wish me luck!!
I just made this for dinner……..YUM!!! I am in heaven…..right…..now.
Thanks for sharing =)
I tried this today and it was a huge hit! A few modifications:
> I couldn’t find Sazon at the supermarket, so I seasoned the beef with cumin, paprika, oregano, garlic powder, onion powder, ancho chile powder, cayenne pepper powder, red pepper flakes, salt, and black pepper. I imagine it tasted a bit different (that’s roughly my impression of ‘taco seasoning’ — I’m keeping my eyes open for Sazon for the future!) but at least we know that the goodness of this recipe isn’t sensitive to the exact seasoning prescribed for the meat.
> Instead of mixing all the meat stuff together and then cooking it, I put the onions, garlic, and bell pepper in first, then added the spices for the beef and mixed them up, then the beef itself with the bay leaves, olives, tomato sauce, and vinegar, and then finally the cilantro. I totally forgot about the raisins (poor fellas are still sitting in the fridge)! I saw someone above mention something about the beef drying out; if that’s a problem for people more generally, then doing it this way might be a way of getting around that. (Also, using 80/20 beef helps
)
> I used something like a pound and a half of cheese (panela, oaxaca, and queso fresco) — I wasn’t really paying attention while I was shredding, and next thing I knew the food processor was FULL. Had to use it all! And I was glad I did — it was soooo wonderful.
> Instead of baking at 350, I baked for a little while at 300 to start to get the cheese melty, and then used the broiler to get a nice crust on top.
Anyway, hopefully those notes are helpful to someone, even if only to prove that you really can’t screw this thing up. Thanks so much for posting!
I have my plaintains ripening in a plastic bag on top of the fridge as I type can’t wait to make it.
I had this dish while visiting PR a few years ago…. it was the most delicious thing I ever ate! I’d forgotten the name of the dish and I was telling a friend about it and decided to just google “sweet plaintain lasagna”…….
and I found your site…..Hallelujah!
off to make Pastelon and make my taste buds dance!!!!
sounds yummy i am doing it for my family and boyfriend but im wondering why you put the batter of eggs and milk?
my other puertorican friends don’t do that. (im dominican lol) so im just wondering =]
It’s helps keep everything together.
Thank you very much Meseidy…I’m from Panama but my in-laws are from Puerto Rico so my husband really misses his hometown meals…I will try to do this recipe this week since I have the plantains at home already (thinking about doing some tajadas)…Thanks again!
My Fresh Air daughter Arelis in Puerto Rico sent this recipe to me as I was hearing how delicious it is. I am very excited to make it and remember our wonderful visit with her and her family last January!!
mmmm. it’s in the oven now. Can’t wait!
I really want to try this recipe out.. I was just wondering if it would be all right to pour the egg mixture over the first layer of plantains too?…of all the recipes online I found this one is the easiest to follow!
Do u need to put eggs before the 1st layer of plantains? & if u do several layers do u need to pour eggs at every layer?
You just pour the eggs over top when your done assembling.
jUst wondering, IF I want to make this for about 10 people, each of course gettting healthy portions, how much of the ingrediatns should I add. At least, how many plantains should I use?
THANK YOU so much for this recipe. I am PR and married to a gringo who LOVES PR food. I grew up eating PR food but was never taught how to make the dishes so I have been scouring the net to find some yummy ones to try. Now, I have never had or heard of pastelon but ever since I saw it on Triple D, I have been curious to try this out. Can’t wait to try this recipe! I will be sure to report back our reviews.
Thanks for helping this poor little PR girly out!
Gracias!
I absolutely LOVE this recipe! I made it for Thanksgiving and EVERYONE LOVED IT! I’m adding this one to the family cookbook.
I’ve made this recipe once before and it was a hit especially with my husband who is a gringo. I wanted to make it again but couldn’t find the recipe in my pile of recipes. I googled it and was thrilled to find it and your blog . I’m very visual so was excited to see the visual step by step guide you have. LOVE IT!!! I am compiling all our family favorites in a family cookbook and this one will definitely be included!
Muchas gracias!!
This has got to be one of the best things I ever ate! I tried this dish at a party I attended in Bayamon, Puerto Rico and I must say It has haunted me ever since. I am going to make this for my New Years eve party I know it will be a big hit.
Thanks You so much for sharing!
Wishing you & your family a Happy, Healthy New Years 2011
Can’t wait to try out my Veganized version!! Thanks for the recipe.
2 months ago I had made this for the very first time for my husband. It came out great! It was very simple and easy to make and the taste was just incredible. Anyone can make this dish, as an Asian that I am and my husband is Puerto Rican, he’s been wanting me to make more. Thanks for the recipe.
I had to take some liberties with your recipe, but since it worked out well, I wanted to share. I had several pounds of over-cooked pork loin on my hands, and I made the Pastelon recipe to use some of it up.
I made the vegetable mixture as per the recipe, but I did not include the chopped meat. When the veggies were cooked down, I added one pound of the over-cooked pork (Chopped very fine), and a some beef stock since the pork was so dry and I need to compensate for the juice that the chopped meat would have added.
The rest of the recipe was executed as you wrote it in terms of the plantains and the layering, and the dish turned out wonderfully. The dry pork was moistened by the other ingredients, and being chopped finely, its over-cooked texture was unnoticeable.
Thank you so much for the recipe. I look forward to trying it again, but this time the right way with fresh chopped meat.
I first had this dish on a trip to PR a few years ago and it stamped a place in my memory/stomach forever. I have found sazon in the grocery here in middle America (Indiana) but not packets so I am wondering how much is in one packet?
probably like two and a half regular spoonfuls is in a pack.
THANK YOUUUU, i dont know who you are but thats the way to make it puertorican style..all ingredients from scratch!!
im making this recipe on thurs cant wait to try it ive had it a fews times from my step mom who was PR gosh i wish she made it more. so im gonna try to make it for the first time myself and let her and everyone else on here know how i did wish me luck……..
Hola Meseidy, tengo pregunta…
Solamente tengo Sazon con culantro y achiote…esta bien? Also, we don’t eat much beef, so I am using pork. Ya va a tener flavor mismo?
Hi Mesiedy! Just made my dish yesterday, followed an old recipe from my mother in law, never new the dish had a name until yesterday. The only ingredients i never used was the raisins and the monterey (or any cheese for that matter) in this dish. After I read your list of ingredients, they both make sense. So excited about making it again! We just love it! Viva el Pastelon!!!! Thanks
Ty ! I miss NYC and all the Island foods…Will definitely make this…
this dish is delicious to make for my man
I made this tonight minus the raisins. It was fantastic! Thanks for the inspiration!
I love this recipe, and frequently make it, say I want to make it on an a) 15 13/16 x 11 5/16 x 2 7/8 in roaster aluminum pan and b) 13 1/2 x 9 5/8 x 2 3/4 in all purpose pan
I want to make it for functions and want to know how much more of each ingredient will I need?
Being also from PR this is one of my favorites. I made this yesterday and it came out delicious. My daughter-in-law had 2nd’s and I’m having some leftover now for lunch.
I had a co-worker tell me about this recipe, well I finally tried it today and it was a big hit. I love it I will definitely be making this again and again
I made this tonight for dinner. It was sooooo good. The perfect combo of sweet and salty. Definitely making it again. Five stars!
Mmmm your pictures look so yummy…I’ve tasted this only once from a very good friend of mine about ,9 years ago. I’ve lost contact with her so I couldn’t contact her to get the recipe and step by stet for the pastelon. I’m glad I found you on this site. I’m going to make this by the end of this week!!!!!
Think dish was a hit not only at home with my loved ones, but also at work…i forwarded them your website.
My mother and grandma used to make this all the time before I left for college. Now I can finally make it for myself up here. It’s single handedly the best food ever.
I love this dish, it is easy and looks and tastes like you spent all day in the kitchen, my people love this and when ever I make it they feel obligated to do theirs chores without being asked, they are totally under my control for days.
I’ve made this dish a few times now using your recipe. It’s always a hit with friends and family!
im making just now lets see what my family said at dinner !
Thank you for this recipe! We used a mix of red & green peppers and added a serrano chili. We doubled it and put it into a deep lasagna pan and it was a good amount for 8 people! Served with a salad and some hot sauce to taste–it was a hit!
I just posted your recipe on my blog: http://hoobears.wordpress.com/2011/06/26/pastelon-puerto-rican-lasagna/
Thank you!!
This recipe is super delicious ! I double the ingredients to make a 13×9 tray . I’m Italian but my husband is puerto rican and he loves this recipie too! Also I and extra cheese bcus , why not ?! Thanks for helping a Italian lady cook puerto rican for her husband
Thank you so much!!! I had this dish for first time last year when I vacationed in Culebra and they served it with some rice and maybe black beans, can’t remember, but anyway I do remember that it was Sssooo good and I always forget the name of it, nonetheless being able to find and order anywhere where I live. Now with your help from the recipe I can try to recreate that vacation memory at home.
Wow, haven’t had Pastelon in years. We are from Panamá and we actually make it too. Exact same way but we call it “Pastelón de Tentación”. We also put Guandues (Gandules) in it. My friend is having a Puerto Rican party this weekend. I just might make it and surprise them! Thanks for your website!
Ilecio
I made this for my first time and it was amazing. I’m 33weeks prego and was craving it. It was easy and I plan to make it again p.s. I’m not even Spanish and it came out just like a Spanish dish.
I have to say this was fun to make. You also made it so easy it was wonderful
And my friends loved it.
Thank. You Millie
I absolutely love this recipe! Thanks so much for posting this!
Otro mas encuentro en la misma noche! Meseidy I am BOOKMARKING YOUR WHOLE BLOG >.< heavenly goods that remind me of home are so necessary as the cold winter comes closer. <3
Oh the way you describe this recipe is soooooo delicous my goodness I could taste it before I even try it. Great Job! I am gonna try this recipe next week! I have to get my ripe plantains!!
I was craving puerto rican food. I’ve had pastelon at gatherings but never made it. I followed your recipe and it was easy and delicious! My latino friends loved it and even a couple of my gringo friends liked it. Thanks for sharing your recipe!
yo soy mexicana pero queria agradecerte por tu receta, la hice tal como la pusiste y quedo deliciosa!!!!!!!
Hey, I loved this recipe! But, do you have to double layer it? Or could you just put one layer of it? Meaning, just putting the plantain, then the ground beef and chesse, then plantain and that’s it? Does it have to be doubled? Will it taste differently?
I love pasteleon. I don’t make it because my family likes the traditional..So I go to Bravo in my state of FL and they make it perfectly. What kind of cheese do you use? This is great because it is complex carbohydrates too and has lots of potassium.
I am excited to try this recipe tonight. I’ve only made it once before using a, eh, verbal recipe. Came out fine but I think this one will be fit to share (although I doubt more than a square will survive my own plate).
I absolutely loved using your cite for this recipe!! The was you lay it all out step by step WITH the pictures was awesome!!! This time of the year I always crave food from home and this was perfect!! Thanks!!!
omg what a great recipe..it’s in the oven right now me and my Honey waiting to taste it with some white rice and some Pasteles…Puertorrican tonight for us here in Jersey….thanks so much ..love the step by step and the pictures..good Job and so easy to follow…….thanks again..Norma and Tony
This recipe is beautiful. Just beautiful. Will try it.
How many servings is this recipe?
Thank you very much…..I was looking for a great “Pastelon” recipe and now I have found it…My class mates will enjoy this very much.
I love this recipe!!! I was going to make pastelon tonight, but it looks like my platanos are not ripe enough yet…..
Maybe I’ll prep the meat first and make it all tomorrow….
Que bueno que tiene sus recetas aqui para que podemos aprender, y disfrutar la comida boriqua… !Mi mama sera muy orgullosa!
Once again thanks for your great recipe and illustrations! Thank you for creating this website…I love it! You also have answer the question to what is the difference between piñon and Pastelon! The one I have been doing for years is piñon. I have had the Pastelon and always wanted to know how to make it. I am a great fan of your site and not ashame to say that it is never too late to learn (I’m 63)
Keep up the great work! Much success wished to you .
P.S. Thanks for the tip about slicing the platano.:)
My husband has been dying to make this or have me make it. As Italian as I am, and I love lasagna, I can’t wait to make this. It looks delicious.Can’t wait to try something new! We are making it for New Years Eve.
Happy New Years!!
YUM!!! and rave reviews from my family.. thanks…
I LOVE YOUR WEBSITE!! Your step by step with pictures is amazing! Thanks for teaching me to cook all the best puerto rican dishes that i never took the time to learn and oh how i always regreted that! But now i am able to with your website! Love it
Learned this recipe from a friend but like to follow your step by step instructions while cooking it. I have made this many times its always delicious and have never had this happen but tonight when I took it out of the oven the egg had scrambled in it, I’m really upset that this happened as I don’t like eggs, your recipe calls for 3 plus milk and have always been sceptical for this reason so I only put one and it scrambled! Any idea why this happened?
What an amazing treat finding this space! Not sure how I ended up here, really. Like you, I am from Puerto Rico (Manati) and currently living in El Paso, TX. Although I am a Microbiologist and mommy of one human and 2 canines, my life is filled with the passion for cooking and photography (also self-thought). Definitively enjoying your recipes and photos!
sp. thaught – blame it on the not-so smart phone.
Everything came out good except for the egg part.what is the purpose for putting the egg and milk on top of everything it just made my dish mushy.
The meat filling is very much like Picadillo that I make. Is that how this dish originated? It seems the opposite of a traditional Picadillo recipe where I’ve seen a few sweet plantains placed under the Picadillo and then served with rice.
btw.. Try using golden raisins instead of dark, mucho better!
our neighbors in New Hampshire were from Puerto Rico and she used to make this recipe all the time, I loved it, now I have the recipe and will have to give it a try myself. We have lost touch over the last 25 years so if anyone knows Elam and Maria Ramos please pass this message onto them.
I have made this twice and it has been a big hit!!! And easy to make. Thank you!
I wanted to impress my mother with this. And I did!!! It was amazing!
I could not find Msg free Sazon, so I skipped it.
I didn’t use ripe enough plantains, so they were a bit firm. And the eggs didn’t soak in – it pooled into the sides. But this was my first attempt and I know what to do next time!
My mom made this for us when we were children. I want to raise my kids to love Puerto Rican food
Make my family proud!
Love your site – recipes are amazing!!!
Can this dish be frozen and baked at another time? I like to cook a week of dinners on Sunray un
Correction: on Sundays
Absolutely!
I’m looking for recipes that have no gluten, dairy, fermented, highly sugared, shellfish, or legume items (many food allergies). I think I can adjust this recipe to my needs. One problem is that I don’t think I will find adobo or sazon (actually I’ve never heard of these seasonings until I read your recipe) in any store in my hickish Tennessee town. Do you know of any substitutions I can make?
Thanks. Sylvia
Adobo is in almost every supermarket. It is basically salt, pepper.garlic,oregano,turmeric. (I add it to almost everything
As for sazon, I never use it. And I don’t use it for this recipe. Maybe someone can guide you on this? My food is tasty without it!
Good luck!
I just had these for the first time from my neighbor. OMG! Where have these been all my life? I can not wait to make these! Thank you for posting this.
What is the fat, carbs, fiber and protein count?
This actually answered my downside, thanks!
Oooohh i’m making this soon! I can’t wait!
I just made this but meatless by using Morningstar Sausage Patties instead of ground beef. I also didn’t have Adobo so I added ground onion, ground garlic, paprika, salt, and pepper. So good!!! Thanks for such a great recipe.
Pastelon is not what you call “Puerto Rican Lasagna”
I, myself am Dominican and we make Pastelon as well. Just because you make it there doesn’t mean that it originated from Puerto Rico. Plenty of Spanish countries know and make Pastelon. I suggest you change the post.
My boyfriend is Puerto Rican, his Aunt is always telling me about this type of lasagna. Since his hours at work changed and now I am in charge of the cooking he prefers to eat Spanish food everynight I am learning alot about cooking with spanish flavor. I am Itailian and have made lasagna a million times this is not like any Lasagna I have ever made it is DELICIOUS!!!
I made this for the first time and it came out delicious! Will definitely be a family favorite.
I stumbled onto this recipe post last week and finally made it tonight. WOW, I may never eat Italian lasagna again, this was wonderful. Added bonus it is gluten-free friendly so I am sending several friends to your recipe. This is high praise for me, I usually hate raisins, but loved everything about how this recipe turned out, and now I know what to do with plaintains!
I meet this guy at the laundromat every Friday evening, we always talk about this and that. He told me about Plantain Lasagne, I was like WOW!!!!!! Never heard of it…….So I looked it up, your recipe seems the easiest, tastiest, in general the BEST. I am gonna try it and let you know how it went.
Here I am again making this great meal the Cuban pastelon lasagna…wow it’s so worth making….thumbs up..xoxo
So glad I found this recipe had a friend who use to make it she moved.
That looks real good i had it once at a party but i did not know what it was now im gonna make it 2morrow thanks 4 the step by step seems easy to make hope it turns out as good as yours looks
how many people does this recipe feed?
I want to start off by saying I am not Puerto Rican, but I made this recipe and my family loved it. I am from Barbados and love to try different types of food. I’ve also made the
Mofongo con Sopa de Mariscos. I’ve also made the Bacalao (I substituted white potatoes for the cassava). I love your site – the pictures and recipes are easy to follow.
What size pan did you use??
i made this tonight with two friends, and it was AMAZING. thank you so much for the great recipe!
so authentic, very detailed and wonderful photos!, thank you
I made this several months ago for a friend’s birthday. It made her cry. I felt close to heaven eating this, I never knew what Pastelon was all these years, although I had heard of it. My mom says I did eat it growing up. But now I’m back for more, this piccadillo is incredible. Thank you again for your delicious recipies. But everyone-DOUBLE the recipe, so you don’t regret it later, trust me, for those of you who know what this is, if you’ve never made it before, stick to the recipe because some people don’t like that sweet plaintain taste, like more poor husband. I can double this recipe and eat it all myself, that’s how good it is.
Thanks for the recipe! My cousin put a picture up today of a pastelon and I found your website. My Madrina Luisa, who lived in Puerto Rico was going to show me how to make this recipe, but I never got the chance to visit her and she has since passed away many years ago. It brings back great memories and I love the pictures you have of the step by step directions!
Made this for the family, incredible. Has a kick with hot sauce in the meat and using monterey jack slices on both layers. Sweet from the bananas and tangy from the goya Olives/Aalcaparrado. Great mix of flavors!
Whole large tray was gone in two days, doubled the recipe. Used 10 bananas. 4 lbs ground beef. I deleted the raisins.
Great recipe from a friend, Thanks Chrisitine T. for sharing!, You Rockkkkkk!!!
Soooo, Meseidy, when are you getting your own foodnetwork show???
excellent recipe. I am glad to see the current comments, which means people are currently looking for / trying new ideas. It also means the author has remained faithful (somewhat ~ last entry was March 2012) it’s easy to post and never respond to anything anyone writes, I am glas to see Meseidy has tried to keep up.
This is sooooo tasty. My family loved every bit of it. I just finished making it for the second time. This is definitely a must try. (I, however, cook the ground beef much longer than recommended).
I just made it im taking it out of the Oven now!!!!
I followed the recipe step by step and it was absolutely delicious. I am also Dominican so this definitely made me feel at home!
Thanks !
I had a box of Goya frozen maduros in the freezer and used those.. this dish was TOO DIE FOR!! my guero husband about fell over he loved it so much. thanks for posting!
yeah baby! pastelon is my favorite…doesn’t need anything else … maybe a salad, but boyoboy oboy is this good..my best seller!
Thank you so much for posting this recipe and pictures to go with it! One of my employees made this for a pot luck months ago and I’ve been dreaming about it ever since! Can not wait to make for my family! Delicious!!!
I accidentally put 2Tbs of adobo instead of 2 tsp. Besides doubling the meat quantity, what can I do to save it? Should I just start from scratch?
You could always throw in some diced potatoes in the meat mixture. Potatoes are famous for absorbing spice flavors in an emergency. You might need to cook the potatoes to soften. The smaller the cube, the faster they’ll cook. Hope this helps!
I FINALLY made this last night after having it pinned for almost a year! So delicious, and fun to make with friends! More Puerto Rican recipes please!
Just made this for dinner tonight. It was very yummy!!! My sister, who loves plantains, is on her way over tonight to taste some.
I never used adobo or sazón before. The meat was just amazing!!! My husband wants me to make just the meat and put it over nachos with cheese. Think I might just do that this weekend! Thank you so much for a great recipe!! 
Oh my!!!! This looks delicious but I would definitely have to substitute the meat for ground pork. I’ve got to try this.
Oh man, I am not Puerto Rican, I am Mexican, but I LOVE pastelon! It’s my go to at boricua restaurants. Can’t wait to try to make it!
I’ve never had this dish before, but my boyfriend rants and raves about it and says it’s his favorite dish. So I’ve decided to make it for him using your recipe! I love the pictures and clear instructions! Do you serve this with a side like rice and if so have you posted a recipe for it? Thanks! I’m excited to try this and surprise him.
Made this tonight. It was delicious and the recipe was very easy to follow. Thank you!
OMG! I just tried your recipe and it is DELICIOUS! Thanks for sharing!
Thank you for this recipe! I made it last night (only without the adobo seasoning . . . managed to find Sazon, but no adobo!) and the taste is absolutely delicious- love the little bursts of sweet and briny with the raisins and olives.
The only thing that was “off” for me was the texture- I have a feeling my plantains weren’t ripe (I haven’t cooked with them before), so they were still a little firmer than expected (even after being fried in oil and baked in the casserole) and a bit dry. (Either that, or they weren’t sliced thin enough? Not sure- I got about 4 or 5 slices per plantain).
Will have to try again with some plantains that I know for sure are ripe and see if that changes it up.
Luv it! The instructions with the pics are fabulous! Thank you so much! Looks a lot easier than my Grandma’s recipe!!!
Made this tonight – love it!!
I just made this… i followed all the steps but skipped the green pepper, the tomato sauce and the olives because i didnt have any… and used one egg instead of 3… it came oout delicious… im in love with this dish.
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