Puerto Rican pastelon recipe for eight
Recipe shopping list — copy the items into Valedo.
This pastelón serves eight as a layered dinner casserole. Sweet ripe plantains replace pasta around a savory beef filling.
Ingredients
Ripe plantains
8
Neutral frying oil
1/2 cup
Lean ground beef
1 1/2 pounds
White onion
1 large
Green bell pepper
1
Garlic cloves
4
Tomato sauce
16 ounces
Pimento-stuffed green olives
1/2 cup
Raisins
1/3 cup
Ground cumin
1 teaspoon
Eggs
3
Whole milk
1/2 cup
Shredded mozzarella cheese
2 cups
Kosher salt
1 teaspoon
How to make it
- Fry lengthwise plantain slices until golden and drain. 2. Cook beef with onion, pepper, garlic, tomato sauce, olives, raisins, cumin, and salt. 3. Layer half the plantains in a greased baking dish. 4. Add beef, then cheese, and top with remaining plantains. 5. Whisk eggs and milk, pour over the top, and bake at 375°F until set.
Who this list is for
This pastelón recipe list is for anyone preparing a Puerto Rican casserole to feed eight people. It’s ideal if you want to try a sweet-and-savory dish that uses ripe plantains instead of pasta. If you’re hosting family or friends and want a meal that feels special but doesn’t require hard-to-find ingredients, this checklist keeps you on track.
How to use this list
Start by reviewing your kitchen for basics like kosher salt, eggs, and milk. Shop for eight ripe plantains—the riper, the better for sweetness. Pick up ground beef, a large white onion, green bell pepper, and garlic cloves for the filling. You’ll also need tomato sauce, pimento-stuffed olives, raisins, ground cumin, and shredded mozzarella cheese. Neutral frying oil is necessary for cooking the plantains. Cross off anything you already have before shopping.
What to skip
Don’t use unripe or green plantains; they won’t provide the needed sweetness or soft texture. Avoid substituting ground beef with leaner meats unless you’re comfortable adjusting moisture and seasoning. Skipping raisins or olives takes away the pastelón’s signature sweet and briny notes. Don’t forget to drain the plantains after frying to prevent sogginess in the casserole.
What is on this list
You’ll be shopping for ripe plantains, neutral frying oil, lean ground beef, white onion, green bell pepper, garlic, tomato sauce, pimento-stuffed olives, raisins, ground cumin, eggs, whole milk, shredded mozzarella, and kosher salt. Check your pantry for staples like salt and oil so you don’t buy extras. Mark off what you already have at home.
Before you assemble
Peel and slice the plantains ahead of time. Prepare the beef filling and let it cool slightly before layering. Whisk the eggs and milk for the custard topping. Have all ingredients measured and ready before you start assembling the casserole. Once baked, let the pastelón rest for 10 minutes before slicing. Store leftovers tightly covered in the fridge.
FAQ
Who is "Puerto Rican pastelon recipe for eight" for?
This pastelón recipe list is for anyone preparing a Puerto Rican casserole to feed eight people. It’s ideal if you want to try a sweet-and-savory dish that uses ripe plantains instead of pasta. If you’re hosting family or friends and want a meal that feels special but doesn’t require hard-to-find ingredients, this checklist keeps you on track.
How should I use "Puerto Rican pastelon recipe for eight"?
Start by reviewing your kitchen for basics like kosher salt, eggs, and milk. Shop for eight ripe plantains—the riper, the better for sweetness. Pick up ground beef, a large white onion, green bell pepper, and garlic cloves for the filling. You’ll also need tomato sauce, pimento-stuffed olives, raisins, ground cumin, and shredded mozzarella cheese. Neutral f…
What should I skip or avoid with "Puerto Rican pastelon recipe for eight"?
Don’t use unripe or green plantains; they won’t provide the needed sweetness or soft texture. Avoid substituting ground beef with leaner meats unless you’re comfortable adjusting moisture and seasoning. Skipping raisins or olives takes away the pastelón’s signature sweet and briny notes. Don’t forget to drain the plantains after frying to prevent sogginess…
What is on the "Puerto Rican pastelon recipe for eight" list?
You’ll be shopping for ripe plantains, neutral frying oil, lean ground beef, white onion, green bell pepper, garlic, tomato sauce, pimento-stuffed olives, raisins, ground cumin, eggs, whole milk, shredded mozzarella, and kosher salt. Check your pantry for staples like salt and oil so you don’t buy extras. Mark off what you already have at home.
What should I know about before you assemble?
Peel and slice the plantains ahead of time. Prepare the beef filling and let it cool slightly before layering. Whisk the eggs and milk for the custard topping. Have all ingredients measured and ready before you start assembling the casserole. Once baked, let the pastelón rest for 10 minutes before slicing. Store leftovers tightly covered in the fridge.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.