Pastelón de Plátano Maduro

Shopping list

• 4 piece ripe plantains — peeled and sliced lengthways into strips

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• 150 ml vegetable oil — for frying

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• 500 g lean minced beef

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• 1 piece onion — finely chopped

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• 1 piece green pepper — finely chopped

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• 3 clove garlic cloves — minced

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• 2 tbsp tomato purée

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• 200 g tomatoes — tinned chopped

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• 1 tsp ground cumin

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• 1 tsp dried oregano

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 50 g pitted green olives — sliced

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• 40 g raisins — optional

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• 2 piece eggs — lightly beaten

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• 200 g mozzarella cheese — grated

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Step by step

1. 1

   Heat the vegetable oil in a large frying pan over medium heat. Fry the plantain strips in batches for 2– 3 minutes per side until golden and tender. Drain on kitchen paper and set aside.

2. 2

   In a separate pan, cook the minced beef over medium-high heat for 5 minutes, breaking it up with a wooden spoon, until browned.

3. 3

   Add the onion, green pepper and garlic to the beef. Sauté for 5 minutes until softened.

4. 4

   Stir in the tomato purée, chopped tomatoes, cumin, oregano, salt and black pepper. Simmer for 10 minutes until the mixture thickens.

5. 5

   Add the olives and raisins (if using). Cook for a further 2 minutes, then remove from heat.

6. 6

   Preheat the oven to 180°C (350°F).

7. 7

   Grease a 23 × 30 cm baking dish. Arrange half of the fried plantain strips in a single layer on the bottom.

8. 8

   Spread the beef mixture evenly over the plantains.

9. 9

   Layer the remaining plantain strips on top of the beef.

10. 10

    Pour the beaten eggs evenly over the top layer, allowing them to seep down through the plantains.

11. 11

    Sprinkle the grated mozzarella cheese over the entire surface.

12. 12

    Bake in the preheated oven for 25– 30 minutes until the cheese is melted and golden, and the eggs are set.

13. 13

    Remove from the oven and let rest for 5 minutes before slicing and serving.