Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Serves: 8
The first time you see pastelón come out of the oven, you understand why Dominicans treat it like a celebration. Golden plantains caramelize at the edges, their sweetness wrapping around savory beef. It smells like home, even if you have never been to the Dominican Republic.
Think of it as Caribbean lasagna with mashed ripe plantains instead of pasta. The sweet and savory balance defines Dominican cooking, and pastelón is the perfect showcase.
What Makes Pastelón Special
Pastelón takes simple ingredients and turns them into something grand. Its roots trace back to Spanish cooking, but Dominicans made it their own with sofrito, sazón, olives, and fresh cilantro.
You will find it at holidays, birthdays, and family gatherings, the kind of dish passed down with pride. The name comes from pastel (pie) and the suffix on, meaning big or impressive. That is exactly what it is.
Essential Ingredients for Authentic Pastelón
For the Plantain Layers:
-
6 very ripe plantains, skins yellow and black, soft to the touch
-
Butter for mashing
For the Meat Filling (Picadillo):
-
680g ground beef
-
1 large onion, finely diced
-
1 green bell pepper and 1 yellow bell pepper, finely diced
-
4 garlic cloves, minced
-
120ml tomato paste (about 1/2 cup)
-
1 teaspoon dried oregano (Dominican oregano is traditional, but regular oregano works fine in Japan)
-
1/2 teaspoon ground cumin
-
1 chicken bouillon cube or powder
-
Splash of vinegar
-
Sazón, or annatto or paprika as a substitute for color
-
Fresh cilantro to finish
-
Salt and black pepper to taste
For Assembly:
-
200g shredded mozzarella cheese or queso de freír if available
How to Make the Picadillo
-
Heat 2 tablespoons oil in a skillet over medium heat.
-
Add the onions and peppers and sauté until softened.
-
Stir in the ground beef, breaking it apart and browning evenly.
-
Mix in garlic, tomato paste, oregano, cumin, bouillon, sazón, vinegar, salt, and pepper.
-
Simmer until thick and fragrant, about 10 minutes.
-
Finish with fresh cilantro.
Step-by-Step Pastelón Recipe
-
Boil and mash the plantains until tender. Mash with butter until creamy.
-
Make the picadillo filling.
-
Preheat oven to 180°C. Butter a 23x33cm dish. Spread a layer of mashed plantains, then beef filling, then cheese. Repeat three times, finishing with cheese on top.
-
Bake until golden and bubbling, about 40 to 45 minutes. Rest 10 minutes before serving.
How to Serve Pastelón
Cut into squares and serve with salad, rice, beans, or avocado slices. It is hearty enough for a party and even better the next day.
Cooking Pastelón in Japan: Ingredient Tips
The hardest part is finding ripe plantains. In Japan your best bets are:
-
Plátanos Japón (online ordering)
-
Nissin (Azabu-Juban) international supermarket
-
Filipino and Latin markets in Tokyo and Yokohama
Buy them green and ripen at home for 7 to 10 days until the skin is yellow with black patches and the fruit feels soft. Do not refrigerate while ripening.
If you cannot find plantains, satsumaimo (Japanese sweet potato) makes a decent substitute. It is earthier and less tropical, but still works for the sweet and savory contrast.
FAQ
Can I make pastelón ahead?
Yes. Assemble and refrigerate a day in advance, or bake fully and reheat gently.
What if my plantains are not ripe?
Wait until skins are yellow and black and the fruit feels soft. To speed ripening, place them in a paper bag with a banana or apple.
Can I use other meats or go vegetarian?
Yes. Pork, chicken, or turkey work well. For vegetarian, try beans or mushrooms with extra spices.
Pastelón is more than just food, it is a taste of Dominican comfort that brings people together. Whether you find plantains at Plátanos Japón or substitute with Japanese sweet potatoes, the heart of the dish remains the same. Sweet, savory, and full of flavor, it is a recipe worth sharing with family and friends wherever you are.
