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Pastelón (Puerto Rican lasagna)

Picadillo:
1.5 ground beef
1/2 diced red bell pepper
1/2 diced green bell pepper
1/2 diced yellow onion
2 tbsp sofrito (recipe on page)
2 pressed garlic cloves
1/4 c white wine
1/4 c tomato sauce
2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1 tsp oregano
1 bay leaf
1 tsp badia sazon tropical (green bottle)
1 1/2 tsp badia sazon
1/2 tsp adobo
1/2 c water
3-4 Spanish olives with pimento
1 tsp olive juice
1 tbsp guava paste/preserves
1/2-1 tbsp white wine vinegar
1/4 c chopped fresh cilantro
Salt and pepper to taste if needed. The other seasonings contain salt.

Saute onion and bell peppers until soft. Add sofrito and garlic and cook until fragrant. Add white wine (optional) and cook for 1-2 minutes until wine slightly reduces. Add tomato sauce and cook 1-3 minutes until it becomes a deeper red color. Add ground beef and seasonings and cook until brown. Then add water, guava paste, olives and olive juice, cilantro, and bay leaf. Turn heat to low and simmer for ten minutes. After ten minutes add white wine vinegar or vinegar. Stir, taste for more seasonings. Add salt and pepper if needed. Remove from heat and set aside.

Plantains:
4-6 ripe plantains (turning black/yellow color)
Neutral oil for frying

Slice plantains along its length into 3-4 strips. Cook on both sides on a medium heat until browned. Remove and let cool.


Pastelon assembly:
Picadillo
Fried ripe plantains
8 oz shredded Mozzarella cheese
2 eggs whisked with 3 tbsp water

Add two eggs to a bowl, whisk in water. In a pan add plantains on the bottom aligned as you would lasagna. Add the Picadillo (ground beef) mixture, then half of the cheese. Pour half of the egg mixture over. Add another layer of plantains. The rest of the egg mixture. Then add the rest of the cheese. Bake covered for 20 minutes at 400 degrees. Remove cover, if there is a lot of liquid bake about 5-10 more minutes. If not, broil the top until the cheese is golden and bubbly. Top with cilantro, enjoy with rice, avocado, etc.