How Dominicans Really Make Pastelón (Sweet Plantain Lasagna, Step by Step)

Pastelón de plátano maduro is the dish every Dominican family makes on the 24th of December, and almost nobody was taught how. I'm Rosa. I cooked for twenty-four years in a Dominican kitchen in Washington Heights, and before that my mother had a comedor in San Francisco de Macorís. This is her pastelón: boiled and mashed sweet plantain, seasoned carne molida cooked dry, and two cheeses, baked until the top blisters. No bechamel, no shortcuts, and I explain why every step matters so it comes out right the first time. What you need (serves 8, one 9x13 dish): • 6 very ripe plantains (peel mostly black, still firm) • 1½ lb ground beef (80/20) • 3 tbsp sofrito (or ½ onion, 3 garlic cloves, ½ cubanela pepper, cilantro, blended) • 1 tsp oregano, ½ tsp garlic powder, 1 bouillon cube or 1 tsp salt, black pepper • 2 tbsp tomato paste + ½ cup tomato sauce • 2 tbsp sliced green olives (optional) • ½ onion + ½ bell pepper, diced • 2 tbsp oil • For the boiling water: 1 tbsp salt + 1 tbsp sugar • 3 tbsp butter for the purée + 1 tbsp for the dish • 2 to 4 tbsp milk, only if needed • 2 eggs, beaten (optional, helps the layers hold) • 2 cups shredded mozzarella + 1 cup cheddar • Oven 400°F, 20 to 25 minutes, then rest 15 minutes before cutting Tell me where your family is from in the DR. I read every comment. Next video: espagueti dominicano, the way it is made in the Heights.