Pastelón Puerto Rican Plantain Lasagna/Pastelón La Lasagna Puertorriqueña

Hey y’all! I’ve been busy but I’ve not forgotten you all. I’ve been trying new recipes and trying to figure out what I can make as another fusion food recipe. I have been interested in the foods of the Caribbean, recently looking at Puerto Rican food when I had a surplus of plantain in my house, and I didn’t want to just fry them and add them as a side dish to my dinner.
The recipe was courtesy of The Noshery. I have made this twice so far and have made my own adaptations.. And I’m warning you,it is addictive!! Here are the pictures:

Tomato Paste, Cumin,and Pimento.
Mexicana Pepperjack, and Anari Cheeses.
Red Cowpeas/Adzuki Beans
Make a steady horizontal slice down the length of the plantain.
Cut the plantain width way across and then horizontally slice.
Soften the onions then add the spices and tomato paste.
Cowpeas cooking in sauce.
Lightly fry plantain. Fry for at least 5 minutes each side on a medium heat.
Anari and Mexicana Cheeses ready to be crumbled.
Beans,then cheeses and then plantain.

Plantain layer

Finished dish first cooked in October 2017
Pastelón made with beef in January 2018

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