How to Make Mini-Pastelón (Puerto Rican Lasagna) | Dining Traveler Cooking Series скачать в хорошем качестве

How to Make Mini-Pastelón (Puerto Rican Lasagna) | Dining Traveler Cooking Series

Welcome to the last episode of Part 3 of The Dining Traveler Cooking Series. This edition - dedicated to my favorite destination, Puerto Rico - features some of my favorite family recipes. We shot on location at La Cosecha, a Latin American market in the Union Market district of Washington, DC. I love pastelón. It's one of my favorite dishes in the world, and my sister-in-law Sylvia makes the best one I've ever had. She taught me to make mini-pastelones a little while ago. I love that you can use these for parties or meal prep. The key is to have VERY ripe plantains. Sometimes I run into a bad batch of plantains here in DC (like we did for this video). I always keep a box of frozen amarillos (pre-cooked ripe plantains) on the ready. When my sister-in-law shared this tip, I was a bit weary because she makes EVERYTHING from scratch. But it does work, especially when you're planning a big meal and all of your burners are taken! Here's my recipe: Filling: 1 lb ground meat (I use ground pork, but you can use beef or even beyond beef to make it into a vegetarian dish) 1/2 cup sofrito 1/3 cup tomato sauce 1 tsp sazón 1 tsp adobo To Assemble the Pastelón: 3-4 very ripe plantains or two packages of pre-cooked sweet plantains 2 eggs 2 cups of shredded cheese (mozzarella or cheddar work best) Non-Stick Spray Items that I used: Muffin tin: https://amzn.to/3h9YxEw IMUSA Caldero: https://amzn.to/3mCjnxj For grating cheese, I use: Kitchen Aid Food Processor: https://amzn.to/3h8nTmj Or use a hand grater: https://amzn.to/37HTaJq Detailed Instructions on the Video Thanks to Chef Iris Jimenez from La Casita Pupusas for stopping by and sharing her El Salvadorean party food picks. Thanks to the National Museum for making this video possible.