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.
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