Sweet Plantain Pastelón

Some people call it the Puerto Rican lasagna, but we think it’s so much more complex. Pastelón or Piñón (depending on what part of the Island you’re from) is one of the most underrated dishes from our island’s culinary repertoire.

Unlike arroz con gandules or pasteles, you’ll hardly find pastelón at a Puerto Rican restaurant in the states. It’s what grandma’s cooked best back home. And grandma Olga does cook the best one. This recipe is inspired by hers.

Sweet Plantain Pastelón


  • 2 Large sweet plantains, very ripe (Frozen will work too!)
  • 1 Pound organic ground beef
  • 4 Cloves of garlic, minced
  • 1 Whole small onion, diced
  • 1 Cup of cubanelle peppers, diced
  • ½ Cup of water
  • 1 Bay leaf
  • 1/2 Tsp ground annatto
  • 1/3 Cup sliced, pitted green olives
  • 2-3 Tbsp white vinegar
  • 1 Cup of French style green beans
  • 2 Tbsp tomato paste
  • Salt and pepper to taste
  • 1 Cup of cheddar cheese
  • Olive oil
  • 1 Egg
  • 9 x 5 Inch Loaf Pan (Optional)
Takes , serves 2-4.


  1. If you’re using the 9x5 Inch loaf pan to cook your pastelón, cut 5-inch plantain pieces. Then, sliced them thinly. (You’ll get 2-3 sliced per plantain piece)
  2. Quickly fry the plantain slices with a drop of olive oil, until golden. Set aside.
  3. To prepare the filling, sauté the onions with olive oil until translucent. Add peppers and garlic and cook for about 3 minutes. Add the meat and cook making sure there are no lumps. Season with salt and pepper to taste. Add the annatto, olives, vinegar, bay leaf, tomato paste, and water. Cook until it’s well incorporated and thickened.
  4. Grease the loaf pan with olive oil and place the first layer of plantain slices. Add the meat, the green beans and half of the cheese. Cover with a second layer of plantain slices.
  5. Scramble the egg with a drop of water and pour on top of the pastelón, making sure it goes to the edges. Add the rest of the cheese.
  6. Bake in a 350 degree preheated oven for 35 minutes. Let it rest for at least 10 minutes before serving.

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