Pastelón Dominicano

Step by stepInstructions

1. Heat the oil in a large skillet over medium heat and fry the plantain halves until golden on both sides and soft in the center, about 3 minutes per side. Drain on paper towels and set aside.
2. In the same skillet, brown the ground beef over medium-high heat, breaking it up, until no longer pink. Stir in the sofrito and cook 5 minutes, then add the tomato paste, sazón, oregano, raisins and olives, if using, and season with salt and pepper. Simmer 10 minutes until the picadillo is dry and flavorful.
3. Preheat the oven to 350 °F (175 °C) and lightly oil a 9 by 13-inch (23 by 33 cm) baking dish.
4. Layer half the plantains on the bottom, overlapping slightly. Spread the picadillo over them, then sprinkle with half the cheese. Top with the remaining plantains and the rest of the cheese.
5. Pour the beaten egg and milk mixture evenly over the top, tilting the dish so it settles into the layers.
6. Bake for 25 to 30 minutes, until the custard is set and the top is golden and bubbling. Let rest 10 minutes before slicing into squares.