Hispanic Heritage Month is here, and it’s the perfect time to celebrate the vibrant culture of the Afro-Latin community. And what better ways to dive into this celebration than through some delicious food. Afro-Latin cuisine is a vibe, highlighting a mix of African, Latin, and indigenous influences, blending flavors that tell a story of shared history and cultural exchange. This month, we’re teaming up with Sargento® Cheese to spotlight some iconic dishes that showcase how cheese can be the shining star to take these traditional recipes to the next level.
Afro-Latin cuisine is a rich fusion of flavors, from Garifuna seafood stews to Venezuela’s cheese-filled treats and El Salvador’s pupusas. Among these dishes, we want to shine a culinary spotlight on Puerto Rican Sweet Plantain Lasagna, or Pastelón, showcasing the creativity and versatility of Afro-Latin cooking.
This dish captures the intersection of savory and sweet with ripe plantains and picadillo. Combining them only gets better when you layer on the creamy goodness of Sargento’s Mozzarella Traditional Shredded Cheese made with real, natural cheese.
Pastelón, with its out-of-this-world flavor profile, is more than a basic dish. It’s a centerpiece that brings people together– a prime example of the deep-rooted connections across the Latin American Diaspora. It’s a celebration of communities, resilience, creativity, and cultural pride. When you share a dish like pastelón, you’re not just sharing food; you’re sharing a cultural experience.
If you’re anything like us, just thinking about pastelón and the 10/10 cheese pull from Sargento brand cheeses can make you hungry. Don’t worry. We have the recipe and complete ingredient list below, so you can enjoy pastelón whenever you want it.
Puerto Rican Sweet Plantain Lasagna
Prep Time: 1 hr Cook Time: 30 mins Total Time: 1 hr 30 mins Serves: 6
Ingredients
1 tsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
⅓ c sofrito
(finely minced, green bell pepper, onion, garlic, cilantro and olive oil)
1 lb lean ground beef
1 tsp sazón seasoning
1 tsp adobo seasoning
3 bay leaves
1 (15oz) can tomato sauce
1/3 c pimento olives, sliced in half
Kosher salt to taste
4–6 brown plantains
2 c canola oil
2 eggs
2 c Sargento Mozzarella Traditional Shred
Instructions:
Picadillo
Sauté onions and red pepper in olive oil over medium heat until the onions become translucent. Add sofrito and ground beef and cook until the beef has browned and no longer pink.
Add seasonings, bay leaves, tomato sauce, and olives, stir and bring to a heavy simmer. Lower, cover, and cook for 10 minutes and add salt to taste. Once cool, remove the bay leaves.
Plantains
Peel the plantains and slice thinly lengthwise, then in half to create about 3-4in strips. Heat oil in a large saucepan to 350 degrees F or until oil begins to bubble but not smoke. Fry the strips in batches until they are all deep golden brown on both sides. Transfer to a paper towel lined plate to drain.
Build Pastelon
Preheat the oven to 350 degrees and spray a 8×8 square baking dish with non-stick cooking spray. Beat the eggs in a bowl. Layer a bit of picadillo at the bottom of the pan, top with strips of plantain, more picadillo and mozzarella. Repeat these layers until the last layer of plantains, whisk the eggs and pour on top. Finish with a generous layer of cheese and bake for 20 minutes or until the cheese is golden brown and bubbly.
Once done, allow to rest for 5-10 minutes, cut and serve with a side salad.
Recipe created by and courtesy of Chef Rosecleer-Marie