Puerto Rican FoodPuerto Rican Yuca and Sofrito Turkey Pastelón with Caramelized Sweet Plantains and Queso del País
An original Puerto Rican-inspired layered pastelón featuring a creamy mashed yuca base, juicy sofrito-braised turkey filling with olives and tomato, caramelized sweet plantain slices, and a golden topping of queso del país. Comforting, flavorful, and perfect for a special meal.
Ingredients
- 900 g peeled yuca, cut into chunks (without the fibra central si es muy dura)
- 8 g salt (divided, or to taste)
- 30 g butter (for majar the yuca)
- 120 ml milk (tibia)
- 30 ml olive oil (divided)
- 2 units ripe plantains (large, thinly sliced largas)
- 12 g brown sugar (for caramelizar the amarillos)
- 450 g ground turkey (preferiblemente 85-93% magro)
- 120 g Puerto Rican sofrito (casero or preparado)
- 120 g white onion (chopped en cubitos)
- 90 g cubanelle pepper (chopped)
- 12 g garlic (chopped fino)
- 240 ml tomato sauce (without sugar added if possible)
- 40 g green olives (sliced)
- 1 g dried oregano
- 1 g ground cumin
- 1 g black pepper (freshly ground)
- 120 ml chicken broth (for humedecer the relleno)
- 8 g culantro leaves (chopped)
- 170 g queso del país, shredded (or queso semiduro puertorriqueño)
- 2 units eggs (batidos)
- 30 g breadcrumbs (for the cubierta)
- 5 ml vegetable oil or extra butter (for engrasar the molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 33 x 23 cm (13 x 9 inches) with the vegetable oil or extra butter.
- 2
2. Place the yuca in a large pot with enough water to cover it and add half of the salt. Boil over medium-high heat for 20 to 25 minutes, until very tender. Drain well, remove any tough inner fibers, and mash the yuca with the butter and warm milk until you get a rustic but even mash. Set aside.
- 3
3. While the yuca cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the ripe plantain slices and sprinkle with the brown sugar. Cook for 2 to 3 minutes per side, until golden and caramelized but still intact. Remove and set aside.
- 4
4. In the same skillet, add the remaining tablespoon of olive oil. Cook the white onion and cubanelle pepper for 4 minutes over medium heat until softened. Add the garlic and cook 30 seconds more.
- 5
5. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.
- 6
6. Stir in the Puerto Rican sofrito, tomato sauce, green olives, dried oregano, ground cumin, black pepper, and the remaining salt. Mix well and pour in the chicken broth. Cook over medium-low heat for 10 minutes, until the filling is juicy but thick. Add the culantro and remove from the heat.
- 7
7. In a medium bowl, mix the beaten eggs with half of the shredded queso del país. Fold this mixture into the mashed yuca once it is warm rather than hot, mixing well so it sets more firmly when baked.
- 8
8. Spread half of the mashed yuca in the bottom of the prepared baking dish. Evenly layer all of the sofrito turkey filling over it.
- 9
9. Arrange the caramelized ripe plantain slices over the filling. Cover with the remaining yuca, smoothing gently with a spatula or a damp spoon.
- 10
10. Sprinkle the remaining shredded queso del país and the breadcrumbs on top to create a golden crust.
- 11
11. Bake for 25 to 30 minutes at 375°F / 190°C, until the pastelón is thoroughly hot and the top is golden. For extra color, broil for 2 more minutes, watching closely.
- 12
12. Let rest for 10 minutes before slicing and serving so the layers can set properly.
Chef tips
For cleaner slices, let the full pastelón rest for the full 10 minutes. If the yuca feels too dry while mashing, add 1 to 2 extra tablespoons of warm milk. If it seems too wet, cook it for 1 extra minute in the drained pot to evaporate excess moisture.
Substitutions
You can substitute the turkey with ground chicken or ground beef. Queso del país can be replaced with low-moisture mozzarella or another semi-firm cheese. For a gluten-free version, use gluten-free breadcrumbs or omit them entirely.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min