Lil Miss : Recommends

Here’s a great recipe for a Spanish dish called Pastelón (or Plaintain-and-Meat Casserole)

You’ll Need:
3 tablespoons vegetable oil
1 finely chopped small onion
2 minced cloves of garlic
1/3 cup finely chopped green bell pepper
1 leaf of culantro or 2 sprigs cilantro, finely chopped
1/3 teaspoon annatto powder (achiote) or paste
1 1/2 pounds ground beef
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cumin
1 tablespoon capers
1/3 cup sliced green olives
2 tablespoons raisins
2 tablespoons chopped pimientos
1/2 cup tomato sauce
2 cups oil for frying
3 pounds ripe plantains, peeled and sliced into 1/8-inch-thin rounds
2 eggs, beaten
1 package frozen lengthwise-cut string beans (10 ounces), thawed and well drained

Preparation:
Heat the 3 tablespoons of oil in a large skillet over medium heat and sauté the onion, garlic, bell pepper, culantro (a wide-leaf variety of cilantro) or cilantro, and annatto for 1 minute while stirring. Add the beef and sauté for several minutes on all sides until well browned. Stir in the salt, black pepper, oregano, and cumin; cook for another minute. Stir in the capers, olives, raisins, pimientos, and tomato sauce; cook for another 2 minutes while stirring. Then remove from the heat and allow to cool. Heat the 2 cups of oil in a large skillet or fryer, and fry the plantain rounds in batches for approximately 1 minute on each side, until lightly browned. Drain each batch onto paper towels.

Layer the bottom and sides of a 9-inch loaf pan or square casserole dish with the plantain rounds, slightly overlapping the edges to cover as much surface as possible. Gently brush the plantain lining with the beaten eggs. Place half the seasoned meat on top of the plantains, spreading it evenly. Add an even layer of half the string beans, and then add another layer of plantain rounds. Brush with the beaten eggs. Repeat the layering process. Finish with a layer of plantain rounds, and then brush with the beaten eggs. Bake in a preheated oven at 350°F for 25 to 30 minutes, until the surface has browned. Allow to cool for 20 minutes, then run a knife blade along the inside edges of the casserole to loosen it. Place a large serving plate on top, then carefully invert onto the plate. Cut into squares, as with lasagna, and serve hot. Makes 4 to 5 servings.