Torta de Platano
It is a dish from Venezuela composed of plantains, ground meat, cheese and herbs.
Breakfast Lunch Dinner Supper
Ingredients:
For the filling:
1 large red onion , diced
3 tablespoons olive oil
4 cloves garlic , crushed
1 lb beef , ground
1 red bell pepper , chopped
1 teaspoon salt
1 teaspoon black pepper
1 bunch cilantro , chopped
For the tomato sauce:
2 tablespoons olive oil
4 cloves garlic , crushed
4 lb tomatoes (ripe), peeled, seeded and diced
½ teaspoon black pepper
For the pastelón
7 plantains , ripe
2 teaspoons salt
2 tablespoons vegetable oil
5 oz. queso amarillo (or cheddar cheese or mozzarella), grated
10 tablespoons butter
Equipment:
Dutch oven
Baking dish
US Customary - Metric
Instructions for Preparation:
Tomato sauce
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In a large, heavy-bottomed saucepan, heat the oil over low heat.
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Add the garlic and cook over medium heat until softened, being careful not to burn it.
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Add the tomatoes and bell pepper.
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Cover and cook over medium heat for 45 minutes or until the tomatoes are tender.
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Remove from the heat and mix in the blender.
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Allow to cool to room temperature.
Filling
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In a Dutch oven, heat the olive oil over medium heat and cook the onion for 3 minutes, stirring constantly.
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Add the garlic and sauté for 1 minute.
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Add the ground beef and sauté for 10 minutes, stirring regularly.
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Add all the other ingredients and mix well.
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Finally add the previously prepared tomato sauce and cook covered for 15 minutes.
Pastelón
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Peel the plantains.
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Boil them in enough water to cover the bananas with 1 teaspoon of salt.
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Cook them covered for 20 minutes.
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Preheat the oven to 350 F / 175 C.
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Spread 4 tablespoons of butter at the bottom of a 6x9 inch (15 x 22 cm) baking dish.
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Remove the plantains from the water, drain them and, in a salad bowl, mix them with the remaining butter until they become a smooth and creamy purée.
Assembly of the pastelón
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Place half of the plantain puree at the bottom of the baking dish and spread evenly with a spatula.
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Place a layer of ground meat in the sauce on top.
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Garnish with half of the cheese.
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Place the other half of the plantain purée on top of it, spreading it evenly over a spatula.
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Sprinkle with the remaining cheese.
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Bake and cook until the cheese is golden, about 10 to 15 minutes.
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Wait 5 to 10 minutes before unmolding.