• 1 pound ground beef (1/2 lb short rib, 1/4 lb brisket, 1/4 lb sirloin)
  • 2 tablespoons salt pork finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons sofrito
  • 1 cup yellow onion, fine dice
  • 1 tablespoon garlic, minced
  • 1 green bell pepper, fine dice
  • ½ teaspoon oregano
  • 1 teaspoon sazon
  • Salt and Pepper to taste
  • ½ cup alcaparrado (capers and sliced manzanilla olives with pimento in them)
  • ¼ cup raisins
  • ¼ cup prunes, chopped
  • 1 tablespoon sherry
  • ½ tablespoon white vinegar
  • 1 cup tomato sauce
  • Salt, to taste
  • 1 package frozen Goya Sweet Plantain, thawed
  • 1 (12 oz) package of frozen french cut green beans, thawed
  • 3 cups mozzarella cheese, shredded
  • ¼ cup parmesan cheese, grated
  • 3 eggs, scrambled

Passo a passo

  1. Render salt pork in olive oil over medium-high heat.
  2. Add onions and sweat, then add garlic. When aromatic add peppers and sofrito, stirring occasionally until softened.
  3. Add oregano, sazón, salt, pepper, and beef.
  4. When the beef has browned, add capers, olives, raisins, prunes, sherry, vinegar, and tomato sauce. Taste for salt.
  5. Cook over medium heat until beef is done. Keep warm in a 200°F oven.
  6. Divide the green beans into 2 batches and add salt to taste.
  7. In a greased lasagna pan place one layer of plantains.
  8. Top with half the picadillo. Add a layer of green beans. Add a third of the eggs. Top with 1 cup of cheese.
  9. Add a second layer of plantains, picadillo, and green beans. Add a third of the eggs. Add 1 cup cheese.
  10. Top with a final layer of plantains, then with a beaten egg and the remaining cheese.
  11. Bake in a 400-degree oven for 20-30 minutes, until the cheese has melted and the mixture is bubbly. Finish with parmesan.