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Mini Pastelones
15 Prep Time
minutes
30 Cook Time
minutes
45 Total Time
minutes
8 Serving
size
Print Recipe
Ingredients
- 1 pound ground beef
- 2 tablespoons of sofrito
- 2 tablespoons olives and capers
- 1 tablespoon of finely chopped red peppers
- ½ tablespoon of marinade
- Salt and pepper to taste
- 4 pounds frozen ripe plantains
- 1 can of french style tender beans
- 6 oz fresh cheese
- 4 oz. Grated Cheddar cheese such as Cabot Alpine Cheddar
- 3 eggs
- Spray oil
Preparation
- Heat the oven to 350° F. Heat the ripe plantains per the instructions in the bag until they are hot.
- Cook the meat with sofrito, olives, capers, and red peppers for 5 to 7 min or until well cooked, stirring often. Season to taste and then drain.
- Prepare two cupcake containers - 24 in total. Spray with oil. Smash the plantains with a fork. Form one layer with bananas, another with meat filling, and another with fresh cheese, tender beans and another layer of ripe plantains. Repeat the layers.
- Mix the eggs and add one tbsp in each cupcake and finish with some grated cheese. Bake for 20 min or until completely warm.
- Wait 5 minutes and remove from the containers.
Note: Consider buying disposable aluminum cupcake liners as the egg tends to stick and is difficult to clean. Paper liners are not recommended as they are difficult to remove.
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