One of my favorite Puerto Rican dishes that my Mom has made since I was little. She learned how to make this dish from her mother. This recipe is a Cordero version of Pastelón with my Abuela and Mother's flair added to the dish. It is delicious! I could eat for days! ...I made it for my friends Nikki, Kristen, Carter, and Heather during my visit to Lynchburg, VA this past weekend. And let me tell you they loved it and raved that it was worth the wait! :)
1 lb. of ground turkey
1 garlic clove
1 small onion or 1/2 a big onion chopped
1/2 c. diced peppers (any variety)
Adobo
2 big scoops of sofrito
1 small can (8 oz.) of Goya seasoned tomato sauce
8 plaintains
2 packages of shredded mexican (mixed) cheese
Butter/cooking spray
1 bag of green beans
Preheat the oven to 350 degrees. Chop onions and garlic into small pieces.
Slice plantains horizontally into pieces, about 1 centimeter thick. Be careful not to cut too thin, as they will be used to layer. Place the plantains in a skillet and fry till golden. In another skillet add a tablespoon of olive oil and turkey meat, cook until meat is brown. Sprinkle Adobo on the meat as it is cooking. Mix in 2 scoops of Sofrito, 2 scoops of Goya tomato sauce, chopped onion, and chopped peppers. In a medium sized pot cook 1 bag of green beans.
Coat a glass pan (rectangular) with butter or cooking spray, to avoid the lasagna sticking to the pan. Now you may begin layering. Layers are as follows: plantains, turkey meat, green beans,and cheese. Repeat till your glass pan is full. Place the completed dish in the pre-heated oven and bake for 20 minutes. Once it has finished cooking it will come out just like a lasagna...Boricua style with my Abuela's personal flavoring!! :) Enjoy!!
This recipe is dedicated to my sweet friend Nicole, who is a latina at heart. Love you Nik. ♥ Now you have your recipe!! :)
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