Recipe courtesy of Ana Sofia Pelaez

Pastelon de Platano Maduro

  • Total: 2 hr 5 min
  • Prep: 35 min
  • Cook: 1 hr 30 min
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 350 degrees. Butter a 139 inch baking dish and set aside.
  2. To make the picadillo, heat the oil in a large skillet over medium heat. Add the chopped green peppers, ajicitos and onions. Saute until beginning to soften, about 3 minutes. Add the minced garlic and cook an additional 2 minutes. Add the ground beef, breaking it up so there are no lumps. Stir in the tomatoes, sherry, bay leaf, salt, and pepper and raisins if using. Return to a low simmer, cover, and continue to cook an additional 15 minutes. Add the chopped recao, red peppers, olives and capers. Remove bay leaf, adjust seasoning to taste, and set aside.
  3. Combine the water, salt and unpeeled plantains in a large pot. Bring to a high simmer, cover and continue to cook an additional 15 minutes. Remove from heat and drain. When cool enough to handle but still warm, peel, place in a large bowl and mash together. Stir in the melted butter to combine.
  4. Add half the plantain mixture to the prepared baking pan and spread to form a smooth layer. Top with the prepared picadillo. Cover with remaining plantain mixture and sprinkle with shredded cheese.
  5. Bake in preheated oven until it is warmed through and lightly browned, about 20 minutes.

Cook’s Note

To make annatto oil, combine 1 cup of canola or olive oil and 1/4 cup of annatto seeds (also known as achiote) in a small saucepan. Bring to a simmer over low heat, stirring often, until it turns bright orange, about 3-5 minutes. Remove from heat and allow steep an additional 15-20 minutes. Drain and discard the seeds. The oil can be covered and refrigerated for up to 2 months.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.