Servings 6

Ingredients

Pastelón de Plátano

• 2 tablespoons plus 1/2 teaspoon salt, divided

• 6 ripe plantains, peeled

• 4 tablespoons unsalted butter, plus more for greasing pan and brushing across top

• 3 tablespoons olive oil

• Picadillo (see recipe)

• 1/2 cup crumbled feta, plus more for garnish

Picadillo

• 2 tablespoons olive oil

• 1/2 cup Sofrito (see recipe)

• 1/2 cup tomato sauce

• 1 tablespoon Sazón (see recipe)

• 2 bay leaves

• 1 pound ground turkey or beef

• 1/4 cup pimento-stuffed manzanilla olives, cut in half

• 1 tablespoon drained capers in brine

• 1 tablespoon raisins (optional)

• Salt and pepper to taste

Sofrito

• 1 medium red bell pepper, seeded and quartered

• 3 aji dulce chiles, seeded and roughly chopped

• 6 large garlic cloves

• 1 large yellow onion, coarsely chopped

• 6 fresh culantro leaves

• 6 fresh cilantro stems with leaves, coarsely chopped

Sazón

• 2 tablespoons salt

• 2 tablespoons achiote molido or sweet paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon cumin

• 1 tablespoon turmeric

• 1/2 teaspoon black pepper

Directions

1. In a large stockpot, bring 2 quarts of water to a boil. Add 2 tablespoons salt and the whole plantains. Boil 15 minutes or until the plantains are easily pierced by a knife. The riper the plantain, the more quickly it will cook.
   

2. While plantains are cooking, preheat oven to 350 degrees. Butter a 9-by-9-inch baking dish.
   

3. Drain plantains, reserving 1/2 cup cooking water. Put plantains in a large bowl and use a potato masher or wooden spoon to mash. Fold in 4 tablespoons butter, olive oil and remaining 1/2 teaspoon salt. Use reserved cooking water if needed to loosen the mixture enough so it can be easily spread. Taste for seasoning.
   

4. Scoop half the mashed plantains into the baking dish and spread evenly. Top with picadillo. Sprinkle with feta. Top with remaining mashed plantains, spreading evenly. Bake 30 minutes or until top is golden brown. Remove from oven and let rest 5 minutes before cutting into squares.
   

Picadillo (Makes: 3 cups)

1. In a large skillet, heat oil over medium-high heat. Add sofrito and cook 5 minutes, stirring frequently. Add tomato sauce, sazón and bay leaves, stirring frequently until sauce darkens and liquid is mostly evaporated about 5 minutes.

2. Reduce heat to medium and fold in ground meat, breaking it up and mixing into the sauce. Cook, uncovered, stirring occasionally 10 minutes for turkey, 15 minutes for beef, until meat is fully browned, liquid is completely reduced and a thick sauce is created.

3. Add olives, capers and raisins and season to taste. Remove bay leaves before using.

Sofrito (Makes: 2 cups)

1. In the bowl of a food processor, combine bell pepper, aji dulce chiles and garlic and pulse until finely chopped. Add onion and pulse until mixture makes a smooth puree. Add culantro and cilantro and pulse until leaves are finely chopped and you have a loose paste.

Sazón (Makes: 1/2 cup)

1. In a small bowl, whisk together salt, achiote, garlic powder, onion powder, cumin, turmeric and black pepper. Store in a jar until needed.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).