Back to Recipes
Season 2 · Ep. 6 · With Chef Aaron Sanchez
Piñon: Cuban-Style Beef & Sweet Plantain Casserole
Emeril and Aaron Sanchez team up on this layered Cuban casserole — spiced ground beef, golden fried plantains, and a parmesan finish.
Ingredients
- 1½ lbs ground beef
- 1 large onion, chopped
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped green bell pepper
- ½ tsp ground achiote (annatto)
- 1 can (16 oz) whole tomatoes, drained
- ½ cup green olives with pimientos, halved
- ½ cup tomato sauce
- ¼ cup raisins
- 1½ tbsp cider vinegar
- 2 bay leaves
- 6 semi-ripe plantains (yellow with spots)
- ½ cup olive oil, for frying plantains
- 2 eggs + 3 tablespoons water
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Method
- Brown beef in a large skillet over medium-high heat, breaking up clumps. Add onion, peppers, bay leaves, achiote, and cook until vegetables soften and beef is browned, 6–8 minutes.
- Add tomatoes, olives, tomato sauce, raisins, and vinegar. Simmer, stirring occasionally, until most liquid has evaporated, about 35 minutes. Cool in a bowl.
- Peel plantains and cut diagonally into ⅓-inch slices. Fry in batches in hot olive oil until golden brown, about 2 minutes per side. Drain on paper towels.
- Preheat oven to 350°F. Lightly oil a 3-quart baking dish. Whisk eggs and water together.
- Pour half the egg mixture into the dish. Layer ⅓ of the plantains, half the beef, half the Parmesan. Repeat layers, ending with plantains. Pour remaining egg mixture over top.
- Cover with foil and bake until hot throughout and bubbly at edges, about 1 hour. Rest 10 minutes before serving. Can be inverted onto a platter for presentation.
Chef's NoteRecipe courtesy Chef Emeril Lagasse, all rights reserved.