Pastelón Two Ways: Dominican Version & Puerto Rican Version
Two traditional ways to make Pastelón - both savory, cheesy, and delicious!
By: Franchesca Livraghi | @breakthrukitchen
Pastelón, also known as plantain lasagna or plantain casserole, is a favorite dish that’s typically served during the holiday season. It’s a delicious mix of sweet plantains, seasoned meat, and cheese, making Pastelón a guaranteed hit at any celebration, whether it’s Thanksgiving or a family gathering!
Depending on whether you're at a Dominican or Puerto Rican Thanksgiving, you might come across a few different versions of this dish.
Difference between Dominican and Puerto Rican Pastelón
The biggest difference between Dominican and Puerto Rican Pastelón is in how the plantains are prepared, giving each version its own flavor and texture. In the Dominican version, the plantains are boiled until soft and then mashed (kinda like mangú, but with sweet plantains), creating a super smooth layer that balances perfectly with the savory beef filling.
In the Puerto Rican version, the plantains are sliced and fried until golden, adding a slightly crispy, caramelized layer that brings a little something extra to each bite. Both versions have layers of plantains, seasoned beef (picadillo), and cheese, but the unique way each one is made highlights the flavors and traditions of each culture.
I recommend you try both versions and pick your favorite! In my family, it’s a complete toss up so at the holiday parties we’ll often serve both.
Most of the flavor lies in the picadillo
Most of the flavor in Pastelón really comes from the picadillo. This ground meat mixture is loaded with tasty ingredients like Sofrito Rojo, onions, bell peppers, and spices like Loisa’s Organic Adobo, Organic Sazón, Organic Oregano, and Organic Garlic Powder, giving it a rich and savory taste. Cooking the picadillo until all those flavors come together really makes it shine.
What kind of cheese is the best for Pastelón
For Pastelón, a good meltable cheese is key to getting those gooey, delicious layers. Cheddar works great for its melt and flavor, but you can also use mozzarella for a milder option or even Monterey Jack for a little extra richness.
The goal is a cheese that melts smoothly and adds a creamy contrast to the savory picadillo and sweet plantains.
Layer the Pastelón with care
When you’re layering the Pastelón, take your time to make sure every bite has an even layer of plantain, picadillo, and cheese. Start with a layer of mashed plantains at the bottom, then add a good amount of the seasoned meat and some cheese. After that, do another layer of plantains, then more meat, and another layer of cheese. Finish it off with one last layer of plantains and a sprinkle of cheese on top.
Doing multiple layers really helps give the Pastelón more structure and lets all the flavors blend together, making each slice super satisfying and delicious when you serve it!
How to serve Pastelón
When it comes to serving Pastelón, let it cool for about 30 minutes after baking to help it set and make slicing easier. This will help it not fall apart and keep the layers intact.
Cut it into generous squares or rectangles and serve it warm. It’s a fantastic addition to your Thanksgiving spread, especially alongside turkey and arroz con gandules. The combination makes for a festive and loaded Thanksgiving plate that everyone will love!
You can also throw in a fresh salad or some avocado slices on the side for a nice touch. And if you like a bit of spice, a drizzle of hot sauce is a perfect way to kick it up a notch!
