Tropical Mangú Pastelón

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

• 6 green plantains
• 1 cup cold water
• 1 tbsp butter
• ½ cup shredded Queso Blanco
• ½ cup Crema Centroamericana
• 2 cups shredded Queso de Papa
• Salt and pepper 

Preparation

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Add the tomato sauce and water. Let simmer until all the liquid has evaporated. Set aside.
5. 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.
6. 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.
7. Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
8. Serve warm.