Pastelón Recipe From The Feast of the Three Kings
The holiday kitchens have popped up at Epcot and are serving up all kinds of delicious holiday eats. Returning this year to the mix of kitchens is the Feast of the Three Kings.
Serving up dishes inspired by Latin America and the Caribbean, Feast of the Three Kings pays tribute to Día de los Reyes Mago. This holiday is celebrated in Spain Latin America, and the Caribbean.
Pastelón is just one of the festive menu items served at The Feast of the Three Kings. Pastelón is sofrito-marinated beef with sweet plantains and olives. Celebrate Día de los Reyes Mago at home with this tasty recipe.
Pastelón (Latin Meat Pie)
- 10 large cloves garlic
- ¼ cup chopped cilantro, large stems removed
- ¼ cup chopped culantro, large stems removed
- 2 tablespoons chopped green onion
- /4 cup chopped cubanelle pepper
- ½ cup chopped white onion
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- 1 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1 cup water
Sofrito ground beef
- 1 tablespoon canola oil
- 3 tablespoons diced white onion
- 1 pound ground beef
- ¾ cup green sofrito batch (Recipe above)
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ½ cup drained diced tomatoes
- 2 tablespoons tomato paste
- ¼ teaspoon Tabasco sauce
- 3 tablespoons sliced Spanish green olives
Sweet plantain mash
- 1 pound frozen sweet plantains, thawed (or 2 fresh plantains, peeled and sliced lengthwise)
- ½ teaspoon coarse salt
- 1 cup chicken stock
Meat pie topping
- 1 cup mozzarella cheese
For Green Sofrito:
- Combine all ingredients in blender and purée until smooth. Set aside.
For sofrito ground beef:
- Heat oil in large pan over medium heat, add onions and sauté until translucent.
- Add ground beef, stirring to break up beef. Add ¾ cup green sofrito, salt, pepper, and cumin; continue to stir until beef is fully cooked.
- Add diced tomatoes, tomato paste, and Tabasco sauce. Lower heat to medium-low and cook for an additional 5 to 8 minutes.
- Stir in green olives. Consistency should be semi wet but not swimming in liquid. Set aside.
For sweet plantain mash:
- Preheat oven to 325°
- Place sweet plantains in single layer on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until the plantains are slightly caramelized but not too dark.
- Mash plantains and salt in medium-size mixing bowl. Slowly add chicken stock, mashing to a creamy mash potato-style consistency, some lumps are okay. (Note: Depending on the plantains, you may not need all of the stock).
For Pastelón (Latin Meat Pie):
- Preheat oven to 350°.
- Spray 2-quart baking dish with cooking spray.
- Place sofrito ground beef in the baking dish, cover beef with sweet plantain mash, top with mozzarella cheese.
- Bake for 15 to 20 minutes until meat pie is bubbly and cheese is golden brown.
Sofrito is a base for many Latin dishes. This batch makes 2 cups so you will have plenty left over to sue for other dishes. Refrigerate up to 1 week or freeze up to 2 months. Culantro may be hard to find so you may double the amount of cilantro for a similar flavor.
Source: Disney Parks Blog
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