My Spin on Pastelón

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1:10
Serves 4-5     adjust servings



For the Picadillo

  • 1 pound ground beef
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • salt and pepper, to taste
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2/3 cup beef broth
  • 1 tablespoon white wine vinegar
  • 1/3 cup green olives, halved
  • 1/3 cup raisins

For the plantain layers

  • 4 medium ripe (brown) plantains, peeled and cut in half
  • 1 egg
  • 1/4 cup melted ghee
  • salt, to taste
  • roughly chopped cilantro, to garnish
  • lime wedges, to garnish


  1. Preheat oven to 350 degrees F. Grease an 8x8 baking dish
  2. Place a large cast iron skillet over medium heat, add ground beef to brown and break into pieces.
  3. Once almost cooked through, add onion, bell pepper, oregano, cumin, bay leaf and salt and pepper. Mix well to combine and let cook for about 10 minutes.
  4. Then add tomato sauce, tomato paste, broth, vinegar, olives and raisins, mix well then cover and cook for 25 minutes, stirring frequently.
  5. While picadillo cooks, fill large saucepan with water and place over medium-high heat to bring to boil. Once water is boiling, add plantains and cook for 8-10 minutes, until completely soft. Drain.
  6. Place plantains in a food processor along with egg, ghee and salt and blend until completely smooth and combined.
  7. Scoop 1/2 of the plantain puree into the greased baking dish and spread evenly throughout. Then top the plantain mixture with the picadillo, spread evenly and top the picadillo with the rest of the plantain mixture.
  8. Place in oven to bake for 20 minutes. Once cooked through, let rest for 10 minutes to set before slicing and serving up with lime wedges and cilantro!


Recipe Notes


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