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Hello stereo and happy Hispanic Heritage Month. I thought it'd be fun for me to share some of my favorite Puerto Rican recipes. Today I'm featuring pastelón. It is Puerto Rico's version of lasagna. It is sweet plantains replacing the pasta and you know you still have meat and mozzarella cheese. Sometimes you put in a bechamel but it's sweet, it's savory, it's cheesy, it's just very delicious. So would you try this or have you tried this? Let me know.
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Oh, having a pastellana is so good. Thank you for sharing that recipe with everybody. Yum.
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Okay, Inspect, since you're Puerto Rican, okay, cheese or no cheese in a pastelón? Now, I had it both ways. In the article that I shared, it talks about how the writer had a discussion with her husband over whether it's cheese or no cheese. I like cheese on mine. What do you think? Are you a cheese or no cheese person?
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okay I was gonna comment on this and then I just got sidetracked the cheese it's interesting that that recipe has cheese I remember trying it with cheese I didn't make it um but when I make it I don't put cheese in it I don't hmm but from here forward I think I will because CBS will love it with cheese so with cheese
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Have you tried it as a piñonio though? Because that's how Bob was introduced to this. That's where you thin slice the way you would layer it here, but instead it's individual. So you make them as circles, you pin it with a toothpick, and then you put the egg on the bottom so that it'll create a base, and then you put the meat on the top, and then just a little bit of cheese on top.
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See, the crazy thing is when my mom would make piononos, she wouldn't put cheese on it. So it was only like the picadillo, the egg, and the maduro. So I feel like that was the difference in my household between pastelon and piononos was one had cheese and one didn't. But I feel like she did it in reverse, like the pastelon wasn't supposed to have cheese and the piononos was supposed to have cheese, I don't know.
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Oh, thank you for sharing this recipe. I've only had it one time, long, long time ago. It's been such a while. I'm still scared to try to cook this myself. I need to find me a Puerto Rican girl mama somewhere who can make this, because this is a good dish. Oh, happy, happy Hispanic Heritage Month. Let's go, Lily.
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