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Pastelón
Heat 1 cm of oil in a wide frying pan over medium heat and fry the plantain slices in batches, 2 to 3 minutes a side, until deep gold and soft. Drain on kitchen paper.
Tip: Ripe plantain burns fast because of the sugar. Medium heat, and turn them as soon as the edges darken.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pastelón take?
1 hr 35 min all in — 35 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 squares. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Oven, Baking tray, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Minced beef → Minced turkey or a lentil picadillo. Turkey is common. Lentils with the same seasoning make a fair vegetarian pastelón.
What should I watch for?
Cut it too soon and you have a very good mess rather than squares.
Any tips from this recipe?
Plantains not quite ripe enough? Leave them in a paper bag for two days. Black skin is the goal. Some cooks mash the fried plantain into a smooth layer instead of using slices. That is more Dominican in style and also good. A little sazón or a splash of olive brine in the picadillo is what most Puerto Rican kitchens do.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.