Ingredients
2 c. canola oil
6 very ripe plantains (about 9 oz. each)
Kosher salt
1 c. chopped yellow onion (about 7 oz.)
1 c. chopped green bell pepper (about 6 oz.)
1 1/2 c. fresh cilantro leaves and thin stems, roughly chopped
6 cloves garlic
2 tbsp. canola oil
1 1/2 lb. lean ground beef (85%)
Kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. sweet paprika
2 tsp. dried oregano
1 tsp. ground cumin
3 tbsp. tomato paste
1 (28-oz.) can diced, fire-roasted tomatoes
1 c. water
2 tbsp. yellow raisins
1/2 c. pimento-stuffed manzanilla olives, thinly sliced
3 large eggs
2 tbsp. whole milk
4 1/2 c. shredded mozzarella
Preparation
Step 1In a large pot over medium-high heat, heat 2 cups oil (about 1-inch) until a deep fry thermometer reads 350°. Fry plantains, working in batches (about 4 per batch), until golden and tender, flipping halfway through, about 3 minutes. Using tongs or a kitchen spider, transfer plantains to a paper towel-lined baking sheet and season with salt. Repeat with remaining plantains.
Step 1In a food processor, pulse the onion, bell pepper, cilantro, and garlic until finely chopped.
Step 1In a large, high-sided skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Scrape the sofrito into the skillet and cook, stirring often, until the mixture dries out and begins to turn golden, about 5 minutes.Step 2Add the beef to the skillet with the sofrito and season with 2 teaspoons salt, ½ teaspoon pepper, paprika, oregano, and cumin. Cook, using a wooden spoon to break up the meat into small pieces, then stirring occasionally until beef is evenly cooked and no longer pink, about 7 minutes. Add the tomato paste and cook, stirring, until toasted, about 2 minutes.Step 3Add the tomatoes, 1 cup of water, and raisins to the skillet and bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from the heat and stir in the olives.
Step 1Whisk the eggs with the milk and season with ¼ teaspoon salt. Set aside.
Step 1Preheat the oven to 350°. Arrange one-third of the plantains in an even layer (don’t overlap) in the bottom of a 8”x”12 baking dish. Top with half of the picadillo and 1 ½ cups of the cheese. Repeat 1 time with another third of the plantains, the remaining picadillo, and another 1 ½ cups of the cheese.Step 2Arrange the remaining third of plantains over pastelón and drizzle the egg mixture evenly over top. Sprinkle remaining 1 ½ cup cheese over top, then bake until bubbly and cheese is golden, about 40 minutes. Let cool 15 minutes before serving.
Sofrito is at its most basic a blend of peppers, onions, garlic, and cilantro. Here we use bell peppers, but cubanelle peppers and aji dulce peppers are commonly added, as well as other herbs such as culantro. If you have access to culantro (not to be confused with cilantro) or the above peppers, add some into the sofrito for an-over-the-top result. Made this? Let us know how it went in the comments below.
