Plat
Pastelón de Plátano Maduro
1 hPour 8Nutri-Score C€€
C
1 h
1 hPastelón de Plátano Maduro
ce qu’il vous faut
Ingrédients
ripe plantains (peeled, cut into chunks)Fruits et légumes6 morceaux
salt (for the boiling water and the mash)Épices5 g
sugarÉpicerie15 g
butter (softened)Produits laitiers50 g
ground beefViandes700 g
onion (diced)Fruits et légumes1 morceau- bell pepper (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
tomato pasteÉpicerie60 g
adobo seasoningÉpices10 g
olives (sliced)Épicerie60 g
waterBoissons120 ml
mozzarella (shredded)Produits laitiers250 g- oil (for greasing the dish)Épicerie15 ml
par portion
Nutrition
443kcal
- Glucides
- 43 g
- Protéines
- 22 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle- Presse-purée
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Boil the plantains
- Peel the ripe plantains and cut them into chunks.
- Place them in a pot, cover with water and add the salt and sugar.
- Boil until the plantains are soft and easily pierced.
- Étape 2
Mash the plantains
- Drain the plantains and mash them while hot.
- Mix in the butter and a pinch of salt until smooth.
- Étape 3
Cook the beef filling
- Brown the ground beef in a pan.
- Add the onion, bell pepper and garlic and cook until softened.
- Stir in the tomato paste, adobo, olives and water.
- Simmer until the mixture is thick and saucy.
- Étape 4
Layer the pastelón
- Grease a baking dish.
- Spread half of the mashed plantain on the bottom.
- Add the beef filling, then a layer of cheese.
- Top with the remaining mashed plantain and finish with more cheese.
- Étape 5
Bake
- Bake at 190 °C until bubbly and golden on top.
- Étape 6
Rest and serve
- Let the pastelón rest before slicing.
- Slice and serve warm.
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