- 6 large sweet plantains or 8 medium ones
- 1 tablespoon salt
- 1 stick butter
- 2-3 tablespoons evaporated milk (to soften the puree, to taste)
- 2 eggs, beaten
- 1/2 cup cheddar cheese, or any similar cheese
- 1/4 cup parmesan cheese
- 1lb of beef or pork for picadillo
Preheat 0ven to 375 degrees
Optional to top picadillo layer: raisins, olives, hard boiled eggs and slice canned roasted red bell peppers
Boil the plantains in salted water until easily pierced with a fork.
Remove the plantains from the water , peel, clean and strained thoroughly (sweet plantains absorb a lot of water).
Puree the plantains, add the butter, evaporated milk, beaten eggs, cheddar and parmesan.
Salt the puree to taste.
Butter a baking dish or pyrex, lightly. Cover the bottom of the pan with half the puree mix.
Add a layer of picadillo, adding any garnish of your preference (hard boiled eggs, olives, raisins, red bell peppers, etc) to the layer of picadillo.
Add the last layer of plantain (you can have as many layers as you like).
Bake the pastelon at 375 degrees for 35-40 minutes, or until golden-crusty.
When ready, top with more cheese, and run under the broiler until bubbly brown.