I learned how to make this dish from my Dominican classmate in college. It is made using sweet and green plantains that are boiled and mashed and sandwiched around a ground meat preparation similar to Picadillo (a Mexican sweet-and-sour ground meat main course) covered with cheese and baked. Think of it as a Carribean lasagne.

Plantains differ from bananas in that they have a higher starch content and are less sugary. Also, they can’t be eaten raw, they must be cooked. Today, however, I needed to do something with four varieties of frozen bananas I had been storing in the freezer (there are no less than 5 varieties of bananas in any supermarket in Brazil, and, you can cook with all of them) and the mint/coriander chutney I made earlier this week.

So, it’s Pastelón for dinner. Sort of. Oftentimes, I look in my refrigerator and let inspiration be my guide for what will be made that day. I will make true Pastelón another day, but today is a lesson on how to substitute ingredients with confidence. The result was very close to the original recipe. My daughter preferred this version as the sweetness of the bananas better complements the flavors in the meat.

Once you develop a comfort level in thinking about the flavor and texture profile the recipe calls for, you can make substitutions more easily. I added milk and eggs to the bananas to create a sweet souffle and I used the chutney to flavor the meat as its components (lemon, cilantro, mint, and onion) are normally in Picadillo.

Prep time: 45 minutes

Bake time: 30 minutes

Yield: 9-12 servings

Click here for the recipe on how to make Achiote(annatto) flavored oil.

Click here to see the recipe for mint/coriander chutney.

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INSTRUCTIONS IF USING PLANTAINS

Sweet plantains look like bananas that have gone bad. They are best when their skin is uniformly black and they have softened a bit. When cut, the fruit appears orange-yellow vs. white.

1.If you are using plantains, set them to boil with their skins on and cook until a sharp knife easily slides through the fruit. It will take 20-30 minutes depending on the size of the plantain. Cutting them into round chunks helps speed things up.

2. Pour 1/4 cup achiote flavored oil in a pan, or, use any plain vegetable oil. Add meat. Add bay leaves and turmeric powder.

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3. While meat is browning, dice onions, and mince the garlic. Add both to the pan. Mix well.

4. Dice bell pepper and mince the hot chili peppers. Add to the pan.

5. Add diced tomatoes and salt.

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6. Add all liquids – water, vinegar or wine, lemon juice (or chutney in my case).

7. Add bouillon.

8. Cover the pan and cook the liquid down.

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9. Meanwhile, drain the plantains. Score the skin of the plantains to remove the peel.

10. Mash the plantains and add the milk, butter, salt, black pepper, and cinnamon (if using).

11. When the liquid from the meat has nearly dried. turn off gas and add the cinnamon, cumin powder, oregano, and black pepper. Mix and taste. Correct the salt. Add the fresh cilantro, if using.

12. Lightly grease a 9×13 inch pan and add half the plantain mixture to the pan, cover with half a cup of cheese.

13. Add all the meat into the baking pan. Add the rest of the plantain mixture and cover with the remainder of the cheese.

14. Place pan on a baking tray to catch any drips.

15. Bake at 375 for 30 minutes or until golden brown and bubbling.

INSTRUCTIONS IF USING BANANAS

The skin of refrigerated or frozen bananas turns black, but the fruit inside is perfect. I refrigerate bananas when they are nearly ripe to slow down the ripening process. If they are not eaten in a few days, I place them in a plastic bag and freeze them. They are terrific for making smoothies or baking. They will keep for months in the freezer.

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1.Follow Steps 2 through 8.

2. Peel and mash the bananas. Add the eggs, milk, salt, pepper, and cinnamon (if using).

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3. When the liquid from the meat has nearly dried. turn off gas and add the cinnamon, cumin powder, oregano, and black pepper. Mix and taste. Correct the salt. Add the fresh cilantro, if using.

4. Lightly grease a 9×13 inch pan and add all the meat into the baking pan.

5. Add the banana mixture and cover with the remainder of the cheese. Unfortunately, the gouda cheese I had in Brazil did not melt (it’s supposed to). Oh well.

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6. Place pan on a baking tray to catch any drips.

7. Bake at 375 for 30 minutes or until golden brown and bubbling.

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Note: *Achiote (Annatto) – Fruity, mildly peppery. Imparts a yellow color and earthy flavor. Oil is flavored with these seeds and used to prepare Latin, Carribean, and Phillipino dishes. According to www.organicfacts.net website: Annatto has been used to promote healthy digestion, strengthen bones, prevent neural tube defects, promote healing and reduces scarring, lower fevers, boost eye health, eliminate headaches, reduce nausea, and protect respiratory distress. It is also used as an antioxidant and bowel cleanser. Annatto seed paste is sometimes put directly on the affected area to treat burns and vaginal infections and to repel insects. A paste made from Annato seeds is a natural treatment for Gonnorhea.

To read about the health benefits of the spices used, click here.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.