Pastelón de Plátano Maduro (Sweet Plantain and Beef Bake)
A Dominican 'lasagne': layers of sweet mashed ripe plantain and savoury spiced minced beef, topped with melted cheese and baked until golden. Sweet, salty and irresistible.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil and mash the plantains
Put the plantains in a pot, cover with the water and bring to a boil over high heat. Boil for 15 minutes until very soft, then drain and mash with the butter and ½ teaspoon of salt until smooth.
- 6 plantains
- 1.5 L water
- 40 g butter
- ½ tsp salt
✅ Done when: plantains are soft enough to mash smoothly with no lumps
Cook the beef
Heat the oil in a frying pan over medium heat and cook the onion and green pepper for 5 minutes until soft and translucent. Add the garlic for 1 minute, then the beef, and cook for 8 minutes, breaking it up, until browned and no longer pink. Stir in the oregano, salt, tomato paste, water and olives, and simmer for 10 minutes until thick.
- 2 tbsp oil
- 1 onion
- 1 green pepper
- 3 garlic cloves
- 500 g minced beef
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp tomato paste
- 100 ml water
- 10 olives
✅ Done when: beef is browned with no pink left and reaches 71°C/160°F, and the sauce is thick with no watery liquid
Layer
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Top with cheese and bake
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Rest and serve
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Boil and mash the plantains
Put the plantains in a pot, cover with the water and bring to a boil over high heat. Boil for 15 minutes until very soft, then drain and mash with the butter and ½ teaspoon of salt until smooth.
- 6 plantains
- 1.5 L water
- 40 g butter
- ½ tsp salt
✅ Done when: plantains are soft enough to mash smoothly with no lumps
Cook the beef
Heat the oil in a frying pan over medium heat and cook the onion and green pepper for 5 minutes until soft and translucent. Add the garlic for 1 minute, then the beef, and cook for 8 minutes, breaking it up, until browned and no longer pink. Stir in the oregano, salt, tomato paste, water and olives, and simmer for 10 minutes until thick.
- 2 tbsp oil
- 1 onion
- 1 green pepper
- 3 garlic cloves
- 500 g minced beef
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp tomato paste
- 100 ml water
- 10 olives
✅ Done when: beef is browned with no pink left and reaches 71°C/160°F, and the sauce is thick with no watery liquid
Layer
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Top with cheese and bake
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Rest and serve
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The Story Behind the Dish
Pastelón is the Caribbean's answer to lasagne, with sweet ripe plantains taking the place of pasta. It's loved in both the Dominican Republic and Puerto Rico, where a similar dish is also called piñón.
It's a favourite for Sunday lunches and celebrations because it can be made ahead and feeds a crowd.
⭐ Why It's Famous
The contrast of sweet plantain, savoury beef and melted cheese makes every bite exciting.
💡 Fun Fact
Some Dominican families add a layer of green beans or a beaten egg over the top before baking for a golden crust.
Dominican Republic and Puerto Rico
18.49°N, -69.93°W
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