Dominican Sweet Plantain Pastelón with Cocoa-Braised Beef, Pinto Beans, and Fried Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the sweet plantain slices in batches for 1 to 2 minutes per side, just until lightly colored but not falling apart. Transfer to a paper towel-lined plate.

3. 3

   In the same skillet, add 1 more tablespoon of vegetable oil and sauté the red onion, sweet Dominican pepper, and garlic for 3 minutes. Add the ground beef, 1 teaspoon of the salt, black pepper, dried oregano, and ground cumin. Cook for 6 to 8 minutes, breaking up the meat.

4. 4

   Add the tomato paste and unsweetened cocoa powder. Stir well for 1 minute so the cocoa blends in without overpowering the dish.

5. 5

   Pour in the white vinegar and beef broth or water. Add the cooked pinto beans and simmer over medium-low heat for 8 to 10 minutes, until the filling is juicy but not runny. Adjust with the remaining salt if needed. Turn off the heat and stir in the fresh cilantro.

6. 6

   Meanwhile, heat the remaining tablespoon of vegetable oil in a small skillet over medium heat. Brown the frying cheese cubes for 2 to 3 minutes, turning them until golden on several sides. Remove from the heat.

7. 7

   In a bowl, whisk the eggs with the evaporated milk until well combined.

8. 8

   Assemble the pastelón: place a layer of sweet plantain in the bottom of the baking dish, covering the base completely. Add half of the beef and bean mixture, then half of the fried cheese. Repeat with another layer of plantain, the remaining filling, and the remaining cheese. Finish with a final layer of plantain.

9. 9

   Pour the egg and evaporated milk mixture evenly over the pastelón to help it set during baking.

10. 10

    Bake at 200 °C / 400 °F for 25 minutes, or until the top is hot and the edges are lightly browned. For extra color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let it rest for 10 minutes before slicing and serving so the layers can settle.