Puerto Rican Spiced Ground Bison & Plantain Lasagna Recipe
This unique and delicious dish is called pastelon, and is layered with meat, cheese and fried plantains in the same manner as an Italian lasagna. It’s so incredibly tasty and is a one-of-a-kind dinner experience. Fried plantains have got to be one of my favorite foods, so any new way I can enjoy them is a winner in my book. Make sure your plantains are ripe, but not overly ripe for best results.
Once You Go Bison You’ll Never Go Back
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 4 ripe plantains
- 1 medium yellow onion, chopped
- 3-4 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ¼ teaspoon coriander
- 1 large green bell pepper, diced
- 2 heirloom tomatoes, chopped
- 1 pound ground bison
- 1 16oz can of black beans
- 3 tablespoons bison bone broth
- 1 ½ teaspoons sazon seasoning
- Sea salt and freshly ground black pepper to taste
- ¼ cup olives, pits removed and sliced
- 3 scallions, sliced
- 3 tablespoons chopped parsley
- 2 cups shredded cheese of choice (optional)
- 3 eggs
- Peel the plantains by cutting both ends off making a slit down the center. Pull the peel off, taking care not to remove any of the flesh of the plantains. Slice them long ways into thin slices for making layers in the pastelon. Set the sliced plantains aside.
- Add about ½ inch of avocado oil in a large cast iron skillet over medium high heat. When it’s shimmering but not smoking, add in the plantain slices. Fry them in batches so they’re not crowded in the skillet. Cook on each side for 2-3 minutes until golden brown.
- Use tongs to place the hot plantains on a plate lined with paper towels.
- Drain and rinse the can of black beans and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Add more avocado oil as necessary to the skillet to cook the meat filling mixture. Add in the chopped onions, minced garlic, cumin, coriander, smoked paprika, cayenne and oregano. Let the flavors infuse into the oil for about a minute.
- Add the green bell pepper and chopped tomatoes to the skillet. When the mixture comes to a simmer, add in the ground bison meat and black beans.
- Stir the mixture frequently, adding in the bison bone broth as needed. Add in the sazon. Season as desired with sea salt and freshly ground black pepper. Cook for approximately 8 minutes.
- Add the sliced olives, scallions and chopped parsley to the skillet. Stir to combine.
- Remove the skillet from the heat and set aside.
- Grease a baking dish with more avocado oil. Assemble the pastelon by starting out with a layer of plantain in the bottom, taking care to fill the entire dish with as few gaps as possible.
- Add a layer of the bison meat mixture. If desired, add cheese on top of the meat layer. Continue to alternate between plantains, meat and cheese.
- Lightly beat the eggs in a small bowl. Pour them on top of the completed pastelon (the top layer underneath the eggs should be plantain). Add more cheese on top if you like.
- Bake in the preheated oven for approximately 25 minutes, until cooked through and bubbly hot.
- Remove the pastelon from the oven and let it cool for a bit. Serve warm and enjoy! This dish is best enjoyed on the same day that it’s prepared.
Our Team Is Here To Support Your Needs
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.