Pastelón Boricua Supremo: Layers of Flavor that Win Over the Table

Start by peeling the plantains and cutting them into lengthwise slices about 0.5 cm thick. In a large skillet, heat the vegetable oil over medium-high heat. Fry the banana slices for about 2-3 minutes on each side, until they are golden and soft. The professional technique is not to overcrowd the pan, ensuring even frying.

Remove the fried bananas with a slotted spoon and place them on paper towels to absorb excess oil. In simple terms: this prevents the pastelón from becoming greasy. Sprinkle the banana slices with salt while they are still hot. Reserve the fried bananas for assembly.

In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and all the water evaporates. The most important tip is to brown the meat well to enhance the umami flavor, fundamental in this dish.

Add the onion, green bell pepper, and garlic to the meat. Sauté for about 5-7 minutes, until the vegetables are soft and fragrant. This step builds the flavor base of your filling, so don't rush the process.

Add the peeled tomato, tomato sauce, olives, oregano, and cumin. Mix well and add the water or beef broth. Bring to a boil and reduce the heat, cooking for 10-15 minutes, until the sauce thickens. Adjust salt and pepper to taste at this time.

Remove the filling from the heat and incorporate the chopped fresh cilantro. This final touch brings freshness and a vibrant aroma. Make sure the filling is well seasoned, as it will be the soul of your Pastelón Boricua Supremo.

Preheat the oven to 190°C. In a medium baking dish (approx. 20x30 cm), make a layer with half of the fried plantain slices, covering the bottom. Then, spread all the ground meat filling evenly over the bananas.

Cover the filling with the remaining plantain slices. Finish by sprinkling generously with the mixture of grated mozzarella and parmesan cheeses. The most common mistake is not being generous enough with the cheese, so don't hesitate.

Place the Pastelón in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly. Let rest for 5-10 minutes before cutting and serving. This helps set the layers, making it easier to cut and serve.