Pastelon Bowl a Puerto Rican Favorite



Courtesy of:  @BonittoStudio
 
Pastelon is a Puerto Rican dish that resembles a lasagna. Amarillos (sweet plantains) replace noodles and picadillo replaces the traditional Italian-style filling. The dish is a tasty combination of sweet and salty. Picadillo can also be served in a variety of dishes such as over rice or in tacos and burritos, to name a few. Pastelon can also be made as a meat "pie" by grinding the plantains. Later on I will prepare one of these for the blog (and my belly), but for now I thought I'd take a stab at putting together a simpler bowl-verision. It incorporates the predominant flavors in traditional Pastelon, but it comes together much faster. For more recipes checkout The Almost Vegan Rican

Beefless Picadillo

2 12 oz packs of Trader Joe's Beef-less Ground Beef (or your beef substitute of choice)
1 medium yellow onion, diced
1 1/2 cups canned diced tomatoes
4 cloves garlic, diced
1/2 cup diced green bell pepper
a handful of manzanilla olives
1/4 cup Goya Recaito
1 tsp dried oregano
1 tsp Goya Adobo Light (or to taste)
1 tbsp oil (vegetable or olive) or cooking spray

Directions:

1. Coat the bottom of the caldero with oil.
2. Sautee onion, garlic and pepper until fragrant.
3. Add beef substitute and Adobo. Cook on medium-high for 3-5 minutes, stirring.
4. Add tomatoes, Recaito, oregano, olives. Once mixture begins to bubble, lower heat and cook another 5 minutes.

Serve in a bowl with Goya frozen amarillos, cooked according to package directions.

For Great Restaurants, Bars, Lounges and Night Life in Miami, visit Miami Food Review.

1 comment:

  1. Thank you for posting my recipe. I became a vegetarian a few months back and have been working on converting some of the recipes I grew up with to keep some saber latino in my diet. :-)
    My blog is thealmostveganrican.blogspot.com

    ReplyDelete

Share/Bookmark