El Fogón de Frakie

 

If Mofongo is the king, Pastelón is the beloved star of our family gatherings. Often called the ‘Caribbean Lasagna,’ it is our unique take on the classic dish, but with the irresistible sweetness of ripe plantains. At El Fogón de Frankie, we prepare it with layers of fried sweet plantains, savory ground beef, and melted cheese. It’s the perfect balance of sweet and salty!

 

Ingredients:

 

• 4 to 6 Very Ripe Plantains (Maduros)
• 2 tbsp Butter
• 3 Eggs (beaten)
• 2 cups Shredded Cheese (of your choice)

 

Methods:

 

• Plantains: Take the amarillo (yellow) plantain; it should be yellow with lots of black spots. Peel them and slice them lengthwise into long, thin strips.
• Fry the layers: In a large skillet, fry the plantain strips in a little oil until they are golden brown and sweet. Drain them on paper towels. (Alternatively, you can boil them and mash them with butter if you prefer a softer, «Shepherd’s Pie» style).
• Preheat & Prep: Preheat your oven to 350°F. Grease a square or rectangular baking dish (8×8 or 9×13) with butter or cooking spray.
• Layer 1 (The Base): Lay down a layer of fried plantains to completely cover the bottom of the dish.
• The Egg «Glue»: Pour half of your beaten eggs over this first layer of plantains. This helps the bottom layer stay firm when you slice it.
• Layer 2 (The Meat): Spread your cooked Picadillo meat filling evenly over the plantains. Sprinkle a generous layer of cheese over the meat.
• Layer 3 (The Top): Add another layer of plantain strips on top of the meat and cheese. Pour the remaining beaten egg over the top and add a final layer of cheese.
• Bake: Place in the oven for 20–25 minutes until the cheese is bubbly and golden, and the egg has set.
• Rest & Serve: Let it sit for 5–10 minutes before cutting. This is the most important step! If you cut it too hot, the layers will slide apart.

 

If Mofongo is the king, Pastelón is the beloved star of our family gatherings. Often called the ‘Caribbean Lasagna,’ it is our unique take on the classic dish, but with the irresistible sweetness of ripe plantains. At El Fogón de Frankie, we prepare it with layers of fried sweet plantains, savory ground beef, and melted cheese. It’s the perfect balance of sweet and salty!

 

Ingredients:

 

• 4 to 6 Very Ripe Plantains (Maduros)
• 2 tbsp Butter
• 3 Eggs (beaten)
• 2 cups Shredded Cheese (of your choice)

 

Methods:

 

• Plantains: Take the amarillo (yellow) plantain; it should be yellow with lots of black spots. Peel them and slice them lengthwise into long, thin strips.
• Fry the layers: In a large skillet, fry the plantain strips in a little oil until they are golden brown and sweet. Drain them on paper towels. (Alternatively, you can boil them and mash them with butter if you prefer a softer, «Shepherd’s Pie» style).
• Preheat & Prep: Preheat your oven to 350°F. Grease a square or rectangular baking dish (8×8 or 9×13) with butter or cooking spray.
• Layer 1 (The Base): Lay down a layer of fried plantains to completely cover the bottom of the dish.
• The Egg «Glue»: Pour half of your beaten eggs over this first layer of plantains. This helps the bottom layer stay firm when you slice it.
• Layer 2 (The Meat): Spread your cooked Picadillo meat filling evenly over the plantains. Sprinkle a generous layer of cheese over the meat.
• Layer 3 (The Top): Add another layer of plantain strips on top of the meat and cheese. Pour the remaining beaten egg over the top and add a final layer of cheese.
• Bake: Place in the oven for 20–25 minutes until the cheese is bubbly and golden, and the egg has set.
• Rest & Serve: Let it sit for 5–10 minutes before cutting. This is the most important step! If you cut it too hot, the layers will slide apart.