Anti Inflammatory Pastelon

Total time1 hr 30 min

Prep time25 min

Cook time55 min

5.0

(13)

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Ingredients

6 servings

For the plantains

4 large ripe plantains (yellow with black spots)
3 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ tsp salt

For the picadillo

1 ½ lb ground beef (80/20)
1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
¼ cup tomato sauce
¼ cup pimento-stuffed green olives, sliced
2 tbsp capers, drained
1 tsp sazon seasoning
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the assembly

3 large eggs
2 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
cooking spray or butter, for greasing
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
2
Arrange the plantain planks in a single layer on a sheet pan, brush both sides with 2 tablespoons of the vegetable oil, and season with 1/2 teaspoon salt. Roast for 15–18 minutes, flipping once halfway through, until the planks are golden and tender. Remove from the oven and set aside. Leave the oven on.

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