Piñon o Pastelon de Platano Maduro (Sweet Plantain Meat Pie)
2 tablespoons vegetable oil
2-3 cubes or 1/4 cup Basic Sofrito
1 pound ground meat of your preference
1 teaspoon Homemade Dry Adobo Seasoning
1 cup spanish style tomato sauce
1 tablespoon capers
3 tablespoons spanish style stuffed olives
1 tablespoon wine vinegar (optional)
1 tablespoon sweet wine or sherry (optional)
1 teaspoon Pique (Homemade Puerto Rican Hot Sauce) (optional)
1 tablespoon dried oregano, crushed
1/2 tablespoon ground cumin
6 large eggs, scrambled (seasoned with salt and pepper, optional)
8 large ripe plantains, tips removed, peeled, each plantain cut in 3 slices lengthwise
oil for frying
9 ounce package frozen french cut green beans or peas and carrots or other
vegetable medley of your preference , thawed (optional)
Warm 2 tablespoons oil in skillet over medium heat.
Sautee sofrito until fragrant, one or two minutes.
Cook over medium high heat until browned.
Stir in tomato sauce, capers, olives, oregano, cumin.
Stir in pique,vinegar and wine (if using).
Lower heat, cover, and simmer for 20 minutes.
Taste and reseason if necessary.
Turn off heat and set aside.
Heat 1 inch of frying oil in skillet over medium heat.
Fry plantains , turning once, until golden on the outside and tender on the inside
(check tenderness by poking with toothpick or fork).
Carefully remove plantains from oil and drain on paper towel lined plate.
Preheat oven to 350 degrees Fahrenheit.
Grease a 13 inch by 9 inch by 2 1/2 inch baking dish (if using smaller but deeper
dish just create more layers).
Spread half egg batter over bottom of dish.
Top with half of plantain slices (about 12).
Spoon meat mixture over plantains to cover.
Top with an even layer of vegetables.
Top with remaining plantain slices.
Evenly pour remaing egg batter over dish.
Bake uncovered 40 minutes.
To serve, remove from oven and let cool partially. Slice. Using spatula lift and place
on individual plates. If layers start to separate, let cool an additional 5 minutes before
Puerto Rican Recipes