-
1. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the onion and green bell pepper and cook for 4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
0.8 cup vegetable oil,
1 piece yellow onion, finely diced,
1 piece green bell pepper, finely diced,
5 clove garlic, minced
-
2. Add the ground beef, 1 teaspoon of the salt and the black pepper, breaking the meat up, and cook for 6–7 minutes until browned. Stir in the tomato paste, cumin, oregano and smoked paprika and cook for 1 minute.
1 lb lean ground beef,
1 tbsp tomato paste,
1 tsp ground cumin,
1 tsp dried oregano,
1 tsp smoked paprika,
1.5 tsp salt,
0.5 tsp black pepper
-
3. Add the tomato sauce, bay leaf, olives, raisins and white vinegar. Simmer over medium-low heat for 8–10 minutes until thick with little liquid. Remove the bay leaf, stir in the cilantro, and set aside.
0.5 cup tomato sauce,
1 piece bay leaf,
0.2 cup pimento-stuffed green olives, chopped,
2 tbsp raisins,
0.2 cup fresh cilantro, chopped,
1 tsp white vinegar
-
4. Peel the plantains and slice lengthwise into strips about 0.5 cm (¼ inch) thick. Heat the remaining vegetable oil in a large skillet over medium heat and fry the strips in batches for 2–3 minutes per side until deep golden and caramelized. Drain on paper towels and sprinkle lightly with the remaining salt.
4 piece very ripe plantains (black-skinned),
0.8 cup vegetable oil,
1.5 tsp salt
-
5. Preheat the oven to 190°C (375°F). Lightly grease a 20x30 cm (8x12 inch) baking dish with a little oil. Line the bottom and sides with half of the fried plantains, overlapping slightly.
2 piece very ripe plantains (black-skinned),
0.8 cup vegetable oil
-
6. Spread half of the shredded mozzarella over the plantains, then spoon the beef mixture evenly on top. Cover with the remaining mozzarella, then layer the remaining plantains over the top, pressing gently.
2 piece very ripe plantains (black-skinned),
1 cup shredded mozzarella cheese
-
7. Pour the beaten eggs evenly over the top, letting them seep into the gaps, and sprinkle with Parmesan cheese. Bake for 25–30 minutes until the eggs are set and the top is golden and bubbling.
3 piece eggs, beaten,
0.2 cup grated Parmesan cheese
-
8. Rest the pastelón for 10 minutes so it sets, then cut into squares and serve warm.
