Bison Pastelón
Prep Time: 15 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour + 35 minutes | Serves: 4-6
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Pastelón (Spanish for ‘big cake’) is a beloved Puerto Rican casserole made with ripe plantain, a savoury (bison) meat filling, and gooey cheese. Layered with an egg custard, it’s the ultimate sweet and salty combination!
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Directions
- Heat a skillet over medium high heat. Add half the avocado oil, and bison. Break it apart with a spoon. Cook for 10-12 minutes before adding the onions, peppers, and spices. Stir to combine thoroughly.
- Allow the mixture to cook for 5-6 minutes, then add the garlic, olives, cilantro and crushed tomatoes. Cook for another 10 minutes, stirring often. Season to taste with salt and pepper.
- While the mixture cooks, heat a non-stick skillet over medium heat and drizzle the rest of the avocado oil. Add the plantain in a single layer, and cook for 4-5 minutes per side until nicely browned. Season to taste with salt and pepper on both sides. Set aside.
- Whisk the eggs with the milk, and season to taste with salt and pepper. Layer the meat mixture, plantains, cheese and egg mixture in a casserole dish, ending with a cheese layer on top. Bake in a 375°F oven for 45-50 minutes. Allow to cool slightly before serving.
- Chefs Tip: Make sure the plantains are as ripe as possible for maximum sweetness!
More Comfort Food!
Ingredients
454g (1lb) Extra Lean Noble Premium Bison
2 tbsp (30 mL) avocado oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 tsp (5 mL) EACH coriander, onion powder, garlic powder, cumin
1/2 tsp (2.5 mL) turmeric
1 head garlic, minced
1/4 cup (60 mL) pimento-stuffed olives, sliced
1/2 cup (125 mL) cilantro, finely chopped
1 cup (250 mL) crushed tomatoes
3-4 ripe plantains, peeled and thinly sliced
1 cup (250 mL) mozzarella cheese
Salt and pepper to taste
For the custard:
3 eggs
1/2 cup (125 mL) milk
Salt and pepper to taste
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