Dominican potato pastelón
RECIPE BY: Giselle Trujillo
NOTES: The real name of this recipe is “pastelón de papa y carne” and it’s a very Dominican dish. We make many different vertions of pastelóns, this recipe is for potato and minced meat.
DIET: Contains meat and dairy products
OTHER POPULAR VARIATIONS:
Pastelón of minced meat and sweet plantains
Pastelón of yucca and minced meat
Pastelón of potatoe, rice and minced meat
PREPERATION TIME: 35 minutes
COOK TIME: 20 minutes
SERVINGS: 6 servings
INGREDIENTS: (15) total
- One pack or a pound of grated meat
- Spanish Alcaparrado olives ( the ones with red pimento in them), 10 olives, cut each in half.
- Tomato sauce, one cup
- Half of a green pepper
- Red onions, small one and finely chopped
- Olive oil, 2 tablespoons
- Salt to taste, 1 1/2 teaspoon
- 1/4 teaspoon of crushed pepper
- Garlic, 3 large cloves
- Fresh cilantro, 1 tablespoon
- About 12 medium sized peeled potatoes
- Salt in water to boil potatoes, about 1 1/2 teaspoon.
- Butter, about 3 tablespoons
- Milk, 1/2 cup
- Cheddar or Mozzarella or both.
BAKE: 350 degrees for 20 minutes
- Boil your potatoes in salt till soft.
- While potatoes are boiling, let’s prepare our meat.
- Bring together your chopped garlic, pepper, onions, olives, salt, crushed pepper.
- In a frying pan, put your olive oil in, add your chopped ingredients and simmer in medium heat for almost a minute, we want translucent with a little golden, do not burn.
- Add your grated meat to the pan, incorporate all ingredients, now add your tomato sauce. Once everything is perfectly combined and meat is fully cooked, add your cilantro, let to rest. Taste to make sure your meat is tasteful and delicious.
- Once potatoes are cooked, take a large bowl, smash well, add 1/2 cup of milk, 4 tablespoons of butter, add a pinch of crushed pepper to this potato batter, my secret ingredient is added some grated parmesan cheese. If consistently is not that creamy yet, add spoons of the potato juice and milk. We want a very creamy potato. Taste to make sure your mashed potatoes are decadent.
- Now we will ensemble our pastelón and layer like a lasagna. Here we go…
- Butter the inside of pan of choice.
- First layer – place a semi thick coating layer of your mash potatoes evenly inside your pan.
- Second layer – distribute your meat across evenly on top of that 1st potato layer.
- Third layer – a very thick layer of your mash potatoes.
- Fourth layer – your last layer, your shredded cheese layer, well distributed.
- Place your pastelón inside the oven and pull out when simmering and your cheese is golden.
- Buen provecho!
Comment below how your pastelón turned out, we want to know.