Puerto Rican Piñón (Pastelón) Recipe – Sweet Plantain and Beef Casserole
LOCAL NAME NOTE
This preparation is called Piñón in many Puerto Rican homes because it uses fried ripe plantain slices layered with picadillo.
Some families and restaurants also call it Pastelón. Names and ingredients vary between families. Pastelón can also refer to a similar casserole prepared with mashed ripe plantains.
THE STORY BEHIND PUERTO RICAN PIÑÓN
Piñón is the kind of meal that makes everyone curious before it reaches the table. The aroma of sweet plantains frying and picadillo simmering with sofrito, tomato sauce and olives fills the kitchen with the warmth of Puerto Rican home cooking.
The dish brings simple ingredients together in generous layers. Sweet plantains replace pasta, while seasoned ground beef, eggs and melted cheese turn everything into a filling casserole made for sharing.
Every Puerto Rican family seems to have its preferred version. Some add French-style green beans or raisins, while others keep the layers focused on plantains, picadillo and cheese.
WHAT DOES PIÑÓN TASTE LIKE?
Piñón has a satisfying balance of sweet and savory flavors. The ripe plantains become soft, caramelized and slightly crisp around the edges.
The picadillo is rich and garlicky, with gentle saltiness from the olives and capers. Melted cheese adds creaminess and helps bring the layers together. The result is flavorful and comforting without being spicy.
WHY YOU SHOULD TRY IT
Try this recipe when you want a comforting dinner that feels special but uses familiar ingredients. It is filling enough for a family meal, easy to serve in individual squares and often tastes even better the following day.
If you enjoy sweet plantains, seasoned ground beef and melted cheese, piñón brings all three together in one delicious dish.
Puerto Rican Piñón – Sweet Plantain and Beef Casserole
Equipment
- Large skillet for the picadillo
- Large frying pan for the plantains
- 9-inch square baking dish
- Cutting board
- Sharp knife
- Slotted spatula
- Paper towels
- Small mixing bowl
- Whisk
Ingredients
BEEF PICADILLO
- 1 tablespoon olive oil
- ¼ cup 60 g Puerto Rican sofrito
- 2 garlic cloves finely minced
- 1 pound 450 g 85% lean ground beef
- 1 can 8 ounces or 225 g tomato sauce
- 1 packet sazón with coriander and annatto approximately 1½ teaspoons
- 1 teaspoon adobo seasoning with pepper
- ½ teaspoon dried oregano
- ¼ cup 35 g pimiento-stuffed green olives, sliced
- 1 tablespoon capers drained
SWEET PLANTAIN LAYERS
- 5 large very ripe plantains with yellow-and-black or mostly black skins
- Approximately 2 cups 480 ml vegetable or canola oil for shallow frying
FOR ASSEMBLING
- 1 teaspoon vegetable oil for greasing the baking dish
- 2 cups 225 g shredded low-moisture mozzarella Monterey Jack or a combination of both
- 2 large eggs
- 2 tablespoons water
OPTIONAL TRADITIONAL FAMILY VARIATION
- 1 can 14.5 ounces or 411 g French-style green beans drained very well
Instructions
PREPARE THE PICADILLO
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sofrito and cook for 2–3 minutes, stirring frequently.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the ground beef. Cook for 6–8 minutes, breaking the meat into small pieces, until no pink remains.
- If more than approximately 1 tablespoon of fat remains in the skillet, carefully spoon off the excess.
- Stir in the tomato sauce, sazón, adobo, oregano, olives and capers.
- Reduce the heat to medium-low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the picadillo is moist but no longer watery.
- Taste before adding any additional salt. The adobo, sazón, olives and capers may already provide enough salt.
- Remove the skillet from the heat and set the picadillo aside.
PREPARE THE PLANTAINS
- Cut both ends from each plantain. Make a shallow lengthwise cut through the peel and carefully remove it.
- Slice each plantain lengthwise into strips approximately ¼ inch thick.
- Pour enough vegetable oil into a large frying pan to reach approximately ¼ inch deep. Heat the oil over medium heat until hot but not smoking.
- Working in batches, arrange the plantain strips in a single layer. Fry for 2–3 minutes per side, until deep golden and tender.
- Transfer the fried plantains to a paper-towel-lined plate. Continue until all the plantain strips are cooked.
ASSEMBLE THE PIÑÓN
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch square baking dish with 1 teaspoon of vegetable oil.
- Arrange one-third of the fried plantain strips in a single layer across the bottom of the baking dish. Trim individual strips if necessary to cover open spaces.
- Spread half of the picadillo evenly over the plantains.
- If using French-style green beans, scatter half of the well-drained beans over the picadillo.
- Sprinkle ½ cup of shredded cheese over the meat.
- Add another layer using half of the remaining plantain strips.
- Spread the remaining picadillo over the plantains. Add the remaining green beans if using, followed by another ½ cup of shredded cheese.
- Arrange the remaining plantain strips across the top.
- Whisk the eggs with 2 tablespoons of water.
- Pour the egg mixture slowly and evenly over the casserole. Gently tilt the baking dish so the mixture moves between the layers.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
BAKE AND SERVE
- Bake uncovered for 25–30 minutes, until the egg mixture is set and the cheese is melted and lightly golden.
- Remove the piñón from the oven and let it rest for 10 minutes. Resting helps the layers remain together when sliced.
- Cut the casserole into 6 portions and serve warm.
