M.I.C. Food plantain pastelón.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH.
SOFRITO
INGREDIENTS
- 2 ea. Green bell peppers
- 1 cup Cilantro
- 3 ea. Garlic cloves
- ½ ea. Onion
METHOD
- Chop and puree.
GROUND BEEF
INGREDIENTS
- ½ lb. Ground beef
METHOD
- Saute ground beef and add sofrito and cook down 10 minutes.
CHEESE SAUCE
INGREDIENTS
- 1/2 cup Flour
- 4-6 oz. Fat
- 2 cup Milk
- 6 cup Grated cheddar
METHOD
- 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
- 4 cup MIC Food® Plantains
- 1 tsp. Cumin
- 1 tsp. Salt
METHOD
- Peel and boil plantains or purchase MIC Food® pre-cooked plantain mash.
TOMATO SAUCE
INGREDIENTS
- 1 ea. Can of San Marzano tomato puree or equivalent
METHOD
- Cook down 15 minutes.
- 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.
- Bake in the oven at 400 F for 20 minutes. Garnish with paprika and cilantro.
