Dominican Sweet Plantain Pastelón with Cocoa-Braised Beef, Black Beans, and Queso de Hoja

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a roughly 23 x 33 cm / 9 x 13 in baking dish with the butter.

2. 2

   Place the ripe plantain slices on a tray, brush them with 1 tablespoon of vegetable oil, and sprinkle with a pinch of the salt. Bake for 15 to 18 minutes at 200 °C / 400 °F, turning halfway through, until tender and lightly golden. Set aside.

3. 3

   While the plantains bake, heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the red onion, sweet peppers, and garlic for 3 to 4 minutes until softened.

4. 4

   Add the ground beef and cook for 8 to 10 minutes, breaking it up well, until no pink remains. Stir in the tomato paste, unsweetened cocoa powder, dried oregano, ground cumin, the remaining salt, and black pepper.

5. 5

   Add the apple cider vinegar, cooked black beans, and 120 ml / 1/2 cup of the bean liquid. If you want it juicier, add the water as well. Cook for 6 to 8 minutes over medium-low heat until you have a thick but moist filling. Remove from the heat and stir in the fresh cilantro.

6. 6

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

7. 7

   Lower the oven temperature to 190 °C / 375 °F. Arrange a layer of ripe plantains on the bottom of the greased dish. Cover with half of the beef and bean mixture, then part of the queso de hoja. Repeat with another layer of plantains, the remaining filling, and more cheese. Finish with a final layer of plantains and the remaining cheese.

8. 8

   Pour the egg and evaporated milk mixture evenly over the pastelón so it seeps between the layers.

9. 9

   Bake for 25 to 30 minutes at 190 °C / 375 °F, until the center is set and the edges are golden. For extra color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 10 minutes before slicing. Serve hot so the melted queso de hoja and distinct layers can be enjoyed.