M.I.C. Plantain Pastelón
by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



SOFRITO

INGREDIENTS

  • Green Bell peppers
  • 1c Cilantro
  • 3 Garlic cloves
  • ½  Onion

METHOD

  1. Chop and Puree.

GROUND BEEF

INGREDIENTS

  • ½ lb. Ground beef 

METHOD

  1. Saute ground beef and add sofrito and cook down 10 minutes. 

CHEESE SAUCE

INGREDIENTS

  • 1/2c Flour
  • 4-6oz of fat
  • 2c Milk
  • 6c grated cheddar

METHOD

  1. Make a roux with flour and fat. Whisk in Milk. Turn down low and bring to scolding point. Turn off heat and whisk in 3 cups cheese until emulsified.

PLANTAIN MASH

INGREDIENTS

  • 4c MIC Food® Plantains
  • tsp Cumin
  • 1 tsp Salt

METHOD

  1. Peel and boil plantains or purchase MIC Food® pre-cooked plantain mash. 

TOMATO SAUCE

INGREDIENTS

  • 1 Can San Marzano tomato puree or equivalent

METHOD

  1. Cook down 15 minutes.
  2. In a non stick pan or coat a pan with oil, layer half of your plantain mash into the dish. Then follow with cheese sauce, tomato sauce, and 1 ½ cups cheese. Place the rest of mash on top evenly distributed. Follow with cheese sauce, and the rest of grated cheese.
  3. Bake in the oven at 400 F for 20 minutes. Garnish with Paprika and Cilantro.

 

 



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