The combination of sweet and savory ingredients in this pastelón makes it a classic of Dominican cuisine. For this recipe, we’ve added Crema Centroamericana and shredded Queso Blanco to the iconic Dominican Mangú, in order to make it creamier. And it’s finished with a layer of Queso de Papa grated on top; after baking, it forms a delicious golden crust.
Ingredients
Ingredients for the meat filling
- 4 tbsp olive oil
- ½ medium yellow onion chopped
- ½ green pepper cut in small pieces
- 4 garlic cloves, chopped
- 1 tbsp dry oregano
- ½ tbsp cumin
- 2 pounds ground beef
- 4 tbsp tomato puree
- ½ cup water
- Salt and pepper
Ingredients for the Mangú
Preparation
- Preheat oven to 375 degrees.
- Cut each plantain into 4 pieces with the skin on. In a medium pot, place the cut plantains in enough water to cover them and add ½ tbsp of salt. Bring to a boil over high heat. Reduce heat to medium-high, cover and cook in boiling water, until tender, about 25-30 minutes. Remove plantains from the pot and let them cool enough to handle.
- Meanwhile, in a medium skillet, heat the oil over medium-high heat. Sauté the pepper, onion and garlic for 3 minutes. Add the ground meat and season with oregano, cumin, salt and pepper; let cook stirring with a wooden spoon to break up the mince, for 8 to 10 minutes or until browned.
- Add the tomato sauce and water. Let simmer until all the liquid has evaporated. Set aside.
- Peel the plantains and mash them with a potato masher until they are a purée. Add the cold water, butter, Crema Centroamericana, shredded Queso Blanco, salt and pepper and combine well. Set aside.
- Lightly butter a baking pan. Add a first layer using half of the mashed plantains (mangú). Then, add a second layer with all the cooked meat filling. Carefully spread the second half of the mangú making a third layer then top with the shredded Queso de Papa.
- Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
- Serve warm.
