This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together. There is a little bit of salty, sweet, and savory all in one bite.

Jenna M.
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.

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  • Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.

  • Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.

  • Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.

  • Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.

  • Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

Cook's Note:

If you cannot find the tropical herb called recao (also known as culantro), you can use cilantro instead.

You can also use a 9x9-inch baking pan.

Sofrito can be found in jars, as well as in the refrigerator or freezer section of your grocery store.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

463 calories; 15.2 g total fat; 149 mg cholesterol; 678 mg sodium. 70.2 g carbohydrates; 18.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2018
I made this without string beans for my Puerto Rican boyfriend. I ended up with 3 layers instead of two and used 4 large sweet plantains. It came out really well the only suggestion I have is that it needs closer to 35 minutes in the oven in order for the egg to set. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/23/2019
This Puerto Rican plate name is Piñon. When you mashed the plantains you called it pastelon. The real recipe of the Piñon doesn't have cheese, but if you like it go ahead still delicious. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2018
I made this without string beans for my Puerto Rican boyfriend. I ended up with 3 layers instead of two and used 4 large sweet plantains. It came out really well the only suggestion I have is that it needs closer to 35 minutes in the oven in order for the egg to set. Read More
(2)
Rating: 5 stars
05/15/2018
I made this without string beans for my Puerto Rican boyfriend. I ended up with 3 layers instead of two and used 4 large sweet plantains. It came out really well the only suggestion I have is that it needs closer to 35 minutes in the oven in order for the egg to set. Read More
(2)
Rating: 5 stars
02/26/2019
It was well received by all who tried it - Puerto Rican or otherwise. I will definitely make it again. Read More
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Rating: 5 stars
05/20/2019
First time making Pastelon it turned out great. Thanks for the easy to follow recipe! Read More
Rating: 3 stars
08/23/2019
This Puerto Rican plate name is Piñon. When you mashed the plantains you called it pastelon. The real recipe of the Piñon doesn't have cheese, but if you like it go ahead still delicious. Read More