Puerto Rican Pastelón

Instructions

1. Prepare the plantains
   Peel the ripe plantains and slice them lengthwise into 1/4-inch thick strips. Heat oil in a large skillet over medium heat and fry the plantain slices until golden on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
2. Cook the meat filling
   In a large skillet, brown the ground beef over medium-high heat. Add the diced onions, bell peppers, and garlic, cooking until vegetables are soft, about 5 minutes. Stir in the sofrito, olives, capers, tomato sauce, oregano, and cumin. Season with salt and pepper to taste. Simmer for 10 minutes until flavors meld and most of the liquid has evaporated.
3. Prepare the egg mixture
   In a bowl, beat the eggs thoroughly with a pinch of salt. This will be used to bind the layers together during baking.
4. Preheat the oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.
5. Assemble the Pastelón
   Line the bottom of the baking dish with half of the fried plantain slices, creating a complete layer. Pour half of the beaten egg mixture over the plantains. Spread the meat mixture evenly over the plantain layer, then sprinkle with 1 cup of the shredded cheese.
6. Complete the layers
   Place the remaining plantain slices on top of the cheese to create the second layer. Pour the remaining beaten egg mixture over the plantains, ensuring it seeps into the dish. Top with the remaining cup of shredded cheese.
7. Bake the Pastelón
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden and the eggs are set.
8. Serve warm
   Let the Pastelón rest for 10 minutes before cutting into squares. Serve warm as a main dish with a side of rice, beans, or a simple green salad.