Pastelon de Platano Maduro

Ingredients

• Avocado oil

  2 tbsp or 28g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Garlic

  2 cloves raw - Whole Foods Market

  12 cloves, raw or 36g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Olives

  Pickled, canned or bottled, green

  5 olive or 14g

• Salt

  Table

  ½ tsp or 3g

• Adobo

  Castella

  2 teaspoon or 200g

• Sazon A Unique Seasoning

  Goya

  1 tsp or 4g

• Tomato sauce

  Canned

  ½ cup or 123g

• Cooking Spray, Avocado Oil, No Stick

  Pam

  8 pumps or 2g

• Plantains

  Raw

  4 medium or 716g

• Mozzarella cheese

  Part skim milk

  3 cup, shredded or 336g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
2. Heat ¼ cup (60 ml) of avocado oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
3. Add the ground beef to the pan and cook until warmed through, about 7-9 minutes. Season with the ½ teaspoon salt.
4. Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the meat mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
5. Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
6. Preheat air fryer (if necessary) to 400 F. Spray basket well with avocado cooking spray. Also spray each plantain well on both sides before placing in air fryer basket.
7. Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, for 8-10 minutes, turning midway with a fork. Transfer to a paper towel-lined plate. Season on both sides with salt.
8. Preheat the oven to 350°F (180°C). Arrange a single layer of plantains in the bottom of an 8-inch square baking dish.
9. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
10. In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning. Pour the egg mixture over the plantains, then cover the baking dish with foil.
11. Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.