Pastelón (Sweet Plantain "Lasagna")

READY IN: 1hr 30mins




  • Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy.
  • Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned.
  • Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf.
  • Preheat oven to 350 degrees.
  • Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan.
  • Place half the plantain in a single layer and press down on them to fill all gaps.
  • Top with half the meat mixture.
  • Sprinkle half the cheese over the meat mixture.
  • Press the remaining plantains to flatten.
  • Place the flattened plantains on the cheese, top with remained meat mixture then cheese.
  • Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches.
  • If you like cheese like i do go ahead and sprinkle additional cheese on top.
  • Bake in the oven at 350 degrees for 30 minutes.
  • Let rest 15-20 minutes before slicing.