Paleo Pastelón, A Puerto Rican Plantain Lasagna © 2012 . All rights reserved.

Paleo Pastelón, A Puerto Rican Plantain Lasagna

This recipe for Paleo Pastelón is sweet and savory, with sweet plantains and grass fed beef. So, as promised, some Puerto Rican specialties! This is one of my all time favorite things that Angel makes. Its tastes great re-heated the next day (which I’m not usually the biggest fan of). I can actually eat this for any meal and sometimes more than one ;) Check out our recipe for Paleo Sofrito in our cookbook! Also, we make this with our Paleo Culantro & Annatto Seasoning, so if you don’t have your own, try ours!

Its been about a week since I last posted. I apologize for the delay, we’ve been really busy lately…like usual. Yesterday we went with some friends to a concert at the St. Augustine Ampitheatre. We took off from work and headed a short drive down A1A in our friend Jared’s RV, which was really nice. I’ve never really been in too many RVs, but I’d imagine that this one is expensive. Angel and I were joking that we could live in something like that. No joke. Anyways, we got there and found out that we don’t really like 311, so you learn something new every day. Right? Haha.

Paleo Pastelón (Sweet Plantain Lasagna) 

1 lb ground Grass fed Beef or Pork

1 Tbsp Paleo Adobo Seasoning

3 Sweet Plantains*

2 Tbsp Olive Oil

3 Garlic cloves

3 dried Bay Leaves

4 Tbsp Paleo Sofrito (see our cookbook!)

1 ½ tsp Paleo Culantro & Annatto Seasoning

8oz Tomato Sauce

8oz Water

½ tsp Black Pepper

½ tsp Coarse Sea Salt

½ tsp dried Oregano

6 large Eggs

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8” glass baking pan and set aside.

Heat the oil or fat over medium-high heat (about a 6.5 or 7) in a medium saucepan. Mince the garlic and add to the pan. Then add the sofrito. You’ll want to move it around quite a bit so it doesn’t burn. Once it is sizzling, then add the meat and adobo seasoning.

Break up the meat and incorporate with the sofrito and garlic. Once you have smaller chunks, add the tomato sauce, water, bay leaves, culantro & achiote seasoning, pepper, salt and oregano. Stir together, turn the heat down to medium (~4), cover and cook for about 15 minutes (or until meat is no longer pink), stirring occasionally.

While the meat is cooking, whip the eggs and set aside.

*Plantains: need to be yellow to brown. If they are green, they are not ready. They need to be ripe and sweet for this to taste right. Remove the outer peel from the plantains and cut lengthwise in 1/8” strips.

Layer the lasagna in this order: Plantain, then ¼” egg, then the meat mixture. Layer the ingredients until there is no additional ingredients and bake uncovered for 30 minutes.

Makes one 8″x8″ pan, Serves 4-6

Need a sweet dessert? Try our delicious Flan or Lemon Flan!

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