Pastelon is a super delicious dish originating in Puerto Rico, and is coined the “Puerto Rican Lasagna”. I have a deep connection with the Puerto Rican community, as a matter of fact, my children are half Puerto Rican. I learned to make a few dishes early on, and I just love their food. I made this dish last week for Easter for my family, and it was a big hit! Enjoy!


What you’ll need:

  • 2 pounds ground beef
  • 6 Maduros (or more)
  • 1 tsp dry oregano
  • 1/2 tsp cumin
  • 2 tbsp sofrito
  • 2 tbsp tomato paste
  • 1 package sazon seasoning
  • 1/3 cup pimento stuffed olives
  • 1 cup mozzarella cheese, shredded
  • 4 beaten eggs
  • canola oil
  • salt and pepper

In 1 tbsp canola oil brown the ground beef. Add oregano, cumin, salt and pepper to taste. Slice the Maduros lengthwise and fry them in a pan, using 1/3 cup of canola oil (I actually ended up using more, but I leave that up to you). Place them on a paper towel to dry, then lay them out in an oven proof pan.

Beat 2 eggs and add some salt and pepper, then pour over the Maduros. Proceed to sprinkle all the Mozzarella cheese on top.

In a separate skillet combine the sofrito with the tomato paste, olives and sazon seasoning. in 1 tbsp canola oil. Add it to the cooked meat, stir and reheat. Add the meat on top of the mozzarella layer.

Cover with another layer of fried maduros. Beat the other 2 eggs with some salt and pepper and pour over the rest of the Pastelon. Bake for 25 minutes at 350 degrees. Set aside to cool down, Enjoy!


Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

3 thoughts

  1. This sounds delicious! How thin are you slicing the maduros? It’s hard to tell from the pics, but I’m guessing maybe 1 cm or so?

    1. Yes, just about that, but you can slice them to your preference! I was told I should have use more Maduros, but I loved it the way I made it. Culinary freedom for all! =)

      1. I can only find them here sometimes, and not always in great quantities, but they’re on the shopping list!

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