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Pastelon with sweet plantains (Dominican) Recipe

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This recipe for Pastelon with sweet plantains (Dominican), by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yannet Marte


1 lb ground beef (90% lean)
red onion chopped small cubes
green pepper chopped small cubes
1 tbsp garlic paste or minced
tbsp oregano
tbsp adobo without pepper (Goya)
1 tbsp Sazon Ranchero (Baldom)
1 packet powdered chicken bouillon (Goya)
1 packet powdered seasoning (Sa-son Accent original)
cup of cooking red wine (Goya)
1 cup of tomato salsa (Goya)
6 sweet plantain (peeled)
1 tbsp salt
2 tbsp corn oil (Mazola)
1 cup of grated cheddar cheese (can use any other cheese of choice)
cup of butter

Instructions for the meat:

Mix all the ingredients except for tomato sauce

Cook the first 11 ingredients on high heat and stir constantly until for about 5 mins. Then lower heat and stir for about 4 mins or until done. Add the tomato sauce and stir for 2 mins. Then set aside.

Instructions for the sweet plantain:

Pre-heat oven 350 F, add 1 tbsp. of salt to boiling water and plantains (need to cover the plantains with water) cook for about 15 mins or until very tender.

Drain the plantains and mash with the butter until soft.

On a 13 x 9 aluminum pan spread half of the plantains. Spread the cooked meat on top of the plantains. Layer the other half of the plantains on top of the meat. Then add the cheese on top.

Bake for about 20 mins or until cheese melts.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr.




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