Pastelón

Pastelón is a type of casserole dish layered like Italian lasagne made throughout Latin America. Many pastelóns contain a starch, cheese, meat, and vegetables [1].

Pastelón
CourseMain course
Place of originLatin America
Serving temperatureHot

Puerto RicoEdit

 
A version of pastelón prepared with sweet plantains, ground beef, tomato-based sauce and cheese.

In Puerto Rico, pastelón is considered a Puerto Rican lasagna. Sweet plantains are peeled cut lengthwise in to strips and fried in butter and olive oil mix. The plantain replaces lasagna pasta. Ground meat is usually seasoned with bell peppers, tomatoes, onions, basil, parsley, olives, capers, raisins and garlic. Plantains are then placed at the bottom of a backing pan layered with meat filling, cheese and bechamel sauce or marinara sauce. This is then repeated about two more times making layers just like a lasagna. It is then baked. Plantains can be replaced with batata, boiled mashed cassava or breadfruit.

The pastelón was called pastel horneado, baked pie in english. It was written in 1948 by Elizabeth B.K. Dooley, Puerto Rican cookbook. The pie was made with boiling sweet plantains then mashing them with milk and butter. A layer of mashed plantains put down and top with meat, raisins, boiled eggs, sofrito and another layer of sweet plantain went on top and repeat it like a lasagna. Puerto Rican pastelón closely resembles Italian lasagna it is said that this dish originated in New York City where Puerto Rican and Italian neighborhoods overlapped.

ReferencesEdit

  1. ^ Browne, Kali Amanda (2012). "Kali, The Food Goddess". Booktango. ISBN 1468906992. Retrieved 22 October 2021 – via Google Books.

External linksEdit