Pastelón (Sweet Plantain “Lasagna”)

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

There are a lot of dishes that make me think of home, but, there is not doubt that my favorite is Pastelón. It’s one of those dishes that I don’t get to enjoy often so when I do its a real treat. If you’re not familiar with pastelón, your life is incomplete. It’s basically a lasagna but, in my opinion better in place of noodles you use sweet fried plantains.

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

Some people may say that this is piñon and not pastelón. However, piñon typically will have a layer of canned green beans and the plantains maybe mashed. Over the years, I have come to realize that much like any country different regions have different preparations or names for similar dishes. Piñon is typically from the southern and west regions of Puerto Rico, and pastelón is from the east and northern regions.

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

Why is pastelón so amazing? Because it’s the ultimate marriage of sweet and savory. The beef filling is simmered in an aromatic, savory tomato sauce. I like to add olives and raisins to my filling for surprise bombs of brine and sweet.  The filling is layered with sweet fried plantains and stretchy delicious cheese. It’s probably one of the most amazing things you will ever eat. Just sayin’.

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

The most important thing to pay attention to is the ripeness of your plantains. It’s important that the plantains be sufficiently ripe otherwise the pastelón will turn our dry and dry pastelón is “no bueno”. You want plantains that are really ripe. At first glance they will look like they have gone bad but, ripe plantains are supposed to look that way.  You want them to be more black than yellow and tender to the touch. Ripe plantains are peeled similarly to green plantains but, much easier. If you don’t know how to peel a plantain check out this post on “How to Peel a Plantain.

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

If your lucky ripe you can find ripe plantains at your local Latin grocery or Asian market. If you don’t have either close by you can buy green plantains at almost any grocery store and let them ripen on your counter. Depending on where you live will determine how lone it takes a plantain to ripen. Warmer temperatures will ripen faster than cooler temperatures. During the winter months, I place mine in a paper bag and put them in the oven. Just make sure you remember they are there, and you don’t turn the oven on with the plantains in the oven.

Pastelon | Layers of ripe sweet plantains, savory meat filling and cheese. | - @thenoshery

I have to warn you, it’s virtually impossible to have only one piece. You may try to implement some self-control but, you will you fail. I tell you this because I take no responsibility for enlargement of waistlines, addition of dimples to the thigh and buttocks area or lectures from your cardiologist.  Proceed at your own risk.

Pastelón (Sweet Plaintain “Lasagna”)
  • 1 lbs ground beef
  • 1 onion,minced
  • 3 gloves garlic, minced
  • 1 green pepper, minced
  • ½ chopped cilantro
  • 2 tsp adobo
  • 2 tsp oregano
  • 2 Tbs vinegar
  • 1 envelope sazón
  • 2 bay leaves
  • 8 green stuffed olives, halved
  • ½ cup raisins
  • ¼ cup tomato sauce
  • 4 plantains, peeled and sliced into strips
  • 3 eggs
  • 2 Tbs milk
  • 2 cups white shredded cheese
  • vegetable oil
  • salt
  1. Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
  2. Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
  3. Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in oven at 350 degrees for 20 minutes.
  8. Eat like a pig, scarf it down, don't share with anyone and


  1. Joyce says

    I am looking to try this but am not a fan of Sazon. Do you know how I can duplicate this with spices instead?

    • Nellie says

      Sazon is very high in sodium . You can use garlic, pepper, onions, gren & red peppers, & pinch of salt to season the meat.

  2. says

    For those of you hesitant don’t be, I made this for my Puerto Rican husband and I am from Indiana and he loves it. I leave out the Raisins because my family is not a big fan of them with meat but leave everything else about the same, I maybe add a bit more sazon (1/2 packet) because that is how they like it.

    Thanks again for yet another family staple!

  3. Allison says

    I made this about 2 years ago and I still remember how good it was. The meat was so well seasoned and the raisins added a lot. I had some friends over for dinner who weren’ t very adventurous as far as food goes. I didn’t tell them it had plantains in it but they knew something was different. They said they really liked it so I confessed.

    I live in CO and it is hard to find ripe plantains or get them to ripen well. I will make this again someday when I have all day the next day to spend in the zumba studio! Yum.

  4. Pastelón / Piñón says

    Hi! I am so glad I found your site!

    Just to clarify, and perhaps other bloggers can confirm, what you call “pastelón” is really a “piñon”. Pastelón is made with mashed plaintains as opposed to the sliced plantains.

    • Marie says

      Hello! I guess it depends on your family or what part of PR you are from. I have called the sliced plantain one pastelon all my life (born and raised in the island). I have never seen the one with mashed plaintains and have never heard of them referred to as “piñon”. I have however seen the mini version called “piononos” in which the plantain slices are wrapped around the meat filing :)

      • says

        I think your right! I have always know this dish as pastelon and pinion is mashed, with green beans and a caramel coating. Like you do with flan.

      • Veronica says

        I was also born and raised in the island, metro area, and my experience is exactly as you describe it Marie. I’m glad I read this because a few months ago another puerto rican living now in the states like me told me that the mashed version was the pastelon and fried/sliced is pinon. But I’ve never even seen the mashed version. I have tried the pionono also. I wonder if it depends on where in the island you grew up.. I forgot which area of PR this other puerto rican I met here said she was from..

      • Veronica R. says

        Not to devalue anyones family reference and experience but I think colloquially there might be some general confusion regarding these dishes.

        In the books: Cocine a Gusto by Berta Cabanillas (first published in 1950), and Puerto Rican Cookery by Carmen Aboy Valldejuli’s (first published in 1975), the sliced and fried plantain version is referred to as Piñón by both authors . In Valldejuli’s Puerto Rican Cookery you can also find a recipe por “Pastelón de Plátanos Maduros” (page 122), where the plantains are first boiled then mashed with butter. This is the same procedure used when making Pastelón de Papas (the Caribbean version of shepherds pie), or when making “Pastelón” con cualquier otra vianda. Makes sense right!

        Want to complicate matters even further… On Cabanillas and Carmen Ginorio’s book Puerto Rican Dishes (from 1956), the author’s call for the sweet plantains to be layered grated to make the Pastelón…

        PD: Soy nacida y criada en Bayamón el pueblo del chicharrón. Lugar desde donde me encuentro sentada escribiendo ahora mismo. : )

  5. Regine says

    So sorry. How many layers of plantains you have?
    Plantain, Beef, Cheese, Plantain, Beef, Cheese and then the egg mixture? Based on some other comments I seem to see, I may myself mix the eggs and milk with the cheese rather than pouring the egg/milk. Thanks!

  6. Amanda says

    OMG! I made this last night and it was amazing! I added sofrito as opposed to chopping up everything separately because well that’s how my mami made it. Thanks for reminding me of this mouth watering recipe!

  7. Amalia says

    Mmm drooling just thinking about this! Question: usually I make my tomato sauce very Italian based (oregano, basil etc), is that too much? Should I use more mild plain crushed tomatoes? Just not sure how those flavors would work together. Thanks!

  8. Lucy says

    Thank you so much for this recipe!! Mil gracias!!! La he buscado y hay muchas versiones, pero esta es la que me lleva a mi niñez con mis tios.

    Mil, mil gracias!!!

  9. Aida says

    Was looking for a one-meal-dish recipe for a pot-luck super at church and came across this item. It reminded me of a dish my mom made, which I haven’t had in quite some time. I am a transplant from Mayaguez, PR and raised in NYC. My mom called her recipe Pin~on, as is traditionally known in my part of the island. Before retiring from teaching, I worked in both Spanish Harlem and the Washington Heights/Inwood sections of Upper Manhattan. Interesting how in El Barrio it was referred to as Pin~on while in the Heights they called it Pastelon. How were they different? Pin~on, also known as the PR Lasagna, was layered just with the fried plantains, meat mixture and french style string beans, then doused with the egg ‘bath’; it was made in a round spring-form pan or mold. It had no cheese or raisins in the meat. The Pastelon of the Heights was closer to your recipe except some included sliced hard boiled eggs in the layering.

  10. Ann says

    I make this recipe all the time my family and friends love it ,there nothing like a meal from home , and I wouldn’t change anything it’s perfect . To whoever this recipe this is I thank you a million times you recipe is amazing. God Bless you

  11. Julie says

    On my trip to PR several years ago I tried pastelon for the first time, and I could NOT stop thinking about it. As soon as I got home I googled it and found this. It is SO amazing and it has made it into my regular dinner recipe rotation. It does take some time to prepare but it is worth it. I make it with three layers of plantains (it gives it a nice stacked look) and omit the olives. Thank you for sharing this! Delicioso!

  12. OMar says

    I am so happy for this recipe because I couldn’t not find it anywhere else. I have made this a couple times and its great. I have also cheated and used the frozen goya plantains being a lazy. I never commented saying thank you for all of your recipes because I have made more that a few and I will continue to make them so thanks in advance.

  13. STELLA says

    It is in the oven and my family is drooling over the smell! I’ve made this before but I never added the huevos y leche… I can’t wait till the oven rings that it’s done! Also, I use shredded Queso Blanco :)

  14. says

    Thank you for the wonderful recipes, esp the Puerto Rican, the beautiful PR woman I am dating is going to love this!! I plan to make Pastelon, using instead of the beef as part of our Thanksgiving dinner this year. She has mentioned on many occasions how much she misses Pastelon and the lack of Puerto Rican restaurants in S.California, this should make her dreams come true. Thank you. <3

  15. Heidi says

    This recipe is delicious. I tried with pulled pork instead of ground beef and it was great! It was like being home again. My husband is from US, he had never tried anything like that and he absolutely love it! he wants it all the time. Sorry honey, that’s a lot of work!

  16. Gregoria says

    This was delicious! My family loved it when I made it. I loved the olives in it and thank you for the great pictures and simple directions!

  17. jessica Ricciardi says

    Really nice job on this site!!! I make a mean Puerto Rican Lasagna, however, I’m going to try adding the vinegar and cilantro to the meat and milk to the egg…never thought about Monterrey Jack….I’m definitely going to try it your way.

  18. Cooking Diva says

    This is my go to pastelon recipe! I love it. I’ve made it numerous times using beef and substituting ground turkey too. Delicious. Thank you for posting. I’ve shared this recipe with friends and they love it too. Soooo good and a great change to the same old dishes.

  19. says

    Initially the cast included Thomas as Danny Williams, Jean Hagan as his stay at home wife Margaret, Sherry Jackson as his 11 year old daughter Terry, and Rusty Hamer as his 6 year old son Rusty. Make Room For Daddy also included a large ensemble of characters including Hans Conried (as Uncle Tonoose), Annette Funicello, Pat Harrington, Jr., Sid Melton, and Jesse White along with a host of others. jordan 13

  20. Lillian O says

    my mom makes this & its a famiky fav! she doesn’t use raisens, bay leaves, oregano, peppers or butter. she does add french style string beans as she layers. also, the liquid from the meat to coat the bottom of the pan is better than butter. she plans on making this soon & I’m going to videotape her (she’s 70 & is the best cook in the family)….

  21. Claudia says

    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.

  22. Jimara says

    Luv it! The instructions with the pics are fabulous! Thank you so much! Looks a lot easier than my Grandma’s recipe!!! :-)

  23. says

    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.

    • Lillian O says

      when cooking w plantains they have to be ripe & cut thin. I would say cut it in half & then lengthwise & u should get 5/6 slices.

    • Aida says

      Sounds to me as if your plantains were not the yellow, ripened type, known as maduros (ripe). The texture will be off if you use the green plantain that is still green, even with a slight yellowish tint to them. Most bodegas or Spanish fruit/veg stand can tell you which platanos are verde (green) or maduros.

    • Sheila Rivera says

      To Cand86 you sliced them way to thick. Try to make the slices 1/8 of an inch thick. I’m going to make this recipe tonight hopefully my husband loves it.

  24. Elle says

    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.

  25. Rodrigo says

    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!

  26. Leitisha says

    Oh my!!!! This looks delicious but I would definitely have to substitute the meat for ground pork. I’ve got to try this.

  27. Kristi :) says

    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!! :)

  28. says

    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!

  29. Anna says

    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?

    • says

      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!

  30. Martha says

    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!!!

  31. Ana says

    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!

    • Karen says

      yeah baby! pastelon is my favorite…doesn’t need anything else … maybe a salad, but boyoboy oboy is this best seller!

  32. Stephanie says

    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 !

  33. Shirl says

    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).

  34. Karen says

    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.

  35. Chuckie C from O.B, NJ says

    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!!!

  36. Josephine Mercado-Cruz says

    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!

  37. Lory says

    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.

  38. Mary says

    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.

  39. kieron says

    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

  40. Norma I Maldonado says

    Here I am again making this great meal the Cuban pastelon lasagna…wow it’s so worth making….thumbs up..xoxo

    • Norma I Maldonado says

      love this and have made it so many glad I try it and My Honey just loves….its so easy…thanks again

  41. Annmarie Sandy says

    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.

  42. says

    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!

  43. Lisa says

    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!!!

  44. Dalila says

    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.

  45. Carol says

    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.

  46. G-ma says

    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.

  47. Sylvia says

    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

    • Carla says

      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!

  48. carla says

    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!!!

  49. says

    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.

  50. Dee says

    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.

    • Carl says

      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!

  51. Eva Dones-Hardy says

    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!

  52. Jaclyn says

    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?

  53. Awilda says

    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 :)

  54. Annette says

    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!!

  55. Lily says

    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.:)

  56. says

    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!

  57. Emilse says

    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.

  58. Norma I Maldonado says

    omg what a great’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 the step by step and the pictures..good Job and so easy to follow…….thanks again..Norma and Tony

  59. Erika says

    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!!!

  60. Andrea Matos says

    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).

  61. Francine Scott says

    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.

  62. Carmen Delahoz says

    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?

  63. Cita says

    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!

  64. Monica says

    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!!

  65. Nina says

    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

  66. millie says

    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

  67. brandi says

    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.

  68. Ilecio Quinonez-Ayad says

    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!

  69. Chris says

    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.

  70. Jada says

    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 :)

  71. says

    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!

  72. Jeni says

    I’ve made this dish a few times now using your recipe. It’s always a hit with friends and family! :)

  73. Maria Alers says

    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.

  74. Andrew says

    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.

  75. neomi says

    Think dish was a hit not only at home with my loved ones, but also at work…i forwarded them your website. :-)

  76. neomi says

    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!!!!!

  77. charisse says

    I made this tonight for dinner. It was sooooo good. The perfect combo of sweet and salty. Definitely making it again. Five stars!

  78. SandyD says

    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.

  79. Jamie says

    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?

  80. maria says

    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

  81. says

    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? :)

  82. trevor longford says

    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……..

  83. Erin says

    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?

  84. Cal says

    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.

  85. judy says

    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. :)

  86. Wendylee says

    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

  87. says

    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!!

  88. Leoncio L. Torres says

    I absolutely LOVE this recipe! I made it for Thanksgiving and EVERYONE LOVED IT! I’m adding this one to the family cookbook.

  89. says

    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!


  90. Elizabeth says

    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?

  91. dbcheco says

    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?

  92. bbbuuubbbllleeesss7603 says

    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!

  93. Joan Marr says

    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!!

  94. Indira says

    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!

  95. kimberly says

    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 =]

  96. Terry says

    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!!!!

  97. Danny says

    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 :-D)

    > 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!

  98. Laura says

    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!!

  99. Millie Catalan says

    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

  100. Damaris Abreu says

    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!!!!

  101. says

    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!

  102. sunny808 says

    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!!?

  103. Iris says

    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.

  104. Bebeluz2010 says

    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)

  105. Olga Leon says

    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.

  106. Jari says

    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??

    • says

      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.

  107. Emma says

    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.

  108. Nova Aragon Stephenson says

    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!

  109. Roxanne says

    Loveeeeee the pics!!! Thanks! I’m a gringa
    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. :) now I know it’s
    piñon she made. Plan to make this tomorrow
    for fiesta. White rice, avacodo, salad….heaven!

  110. says

    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.

  111. Oli says

    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.

  112. Bronx Spice says

    Awesome! Simply Awesome. Thanks sooo much! I am a NY Rican and I can tell you…you rocked this recipe! WEPA

  113. Gigi says

    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!

  114. Melissa says

    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!

  115. Nicole says

    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!

  116. NR5J3N says

    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.

  117. Kim says

    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…

    • says

      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.


  118. Ana says

    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.

  119. Lena says

    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.

  120. Gringa who loves pastelon says

    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

  121. mds says

    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!

  122. Glenda says

    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!

  123. lisa g. says

    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.

  124. Ezra0428 says

    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!!

  125. Manutd4life says

    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.

  126. Jennifer says

    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!

  127. Debbie says

    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!

      • Kimberly says

        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.

        • Carlos says

          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!

  128. Sandy says

    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!

    • says

      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.

      • Sandy says

        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!

        • Gringa who loves pastelon says

          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!

  129. Naomi G. says

    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.

  130. says

    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!

  131. Millie Gonzalez says

    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.

  132. says

    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 :)


  133. says

    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!

    • stiney says

      You watched Triple D’s episode on SOL FOOD — the Puerto Rican restaurant where I live!!!! This is one of their specials — so good!

  134. says

    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.

  135. says

    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 😉

  136. Carlos Yanes says

    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!


    • says

      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!

      • Alba R says

        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.

    • Millie Gonzalez says

      The version of this recipe with the green beans in it is called piñon. Pastelon is this one.

  137. says

    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.

  138. says

    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:

  139. says

    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.

    • Tonie says

      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)

  140. says

    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’.

  141. lorraine altieri says

    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.

    • Mark says

      Use more olives to offset the sweetness of the plantains..I use about 1/2 cup (25 olives)…..also, substitute a good jar of salsa (I used one with black beans and corn) for the tomato sauce. I also mash my plantains up… each his/her own. Great recipe, everyone should try it…..Thanks


Leave a Reply

Your email address will not be published. Required fields are marked *