Pastelón

Preheat the oven to 180°C. Grease a baking dish with a thin layer of oil.

Peel ripe yellow plantains with dark spots and slice lengthwise into strips about 5 mm thick. Heat oil in a large skillet and fry the strips in batches for 1–2 minutes per side until golden; transfer to a paper towel to drain.

In the same skillet, sauté finely chopped onion, minced garlic, and sofrito for 3–4 minutes. Add the ground beef and cook for 8–10 minutes, breaking up any lumps. Stir in the crushed tomatoes, olives, oregano, black pepper, and salt; simmer for another 10 minutes until the filling thickens but stays juicy.

In a separate bowl, beat the eggs with a pinch of salt. Pour half the egg mixture into the bottom of the greased dish.

Arrange half the plantains in a single layer, spread half the meat filling over them, then half the mozzarella and a bit of the beaten egg. Repeat the layers with the remaining plantains, meat filling, egg mixture, and mozzarella, finishing with cheese on top.

Bake for 25–30 minutes at 180°C, until the egg is fully set and the cheese is melted and golden.

Let the pastelón rest in the dish for 15 minutes to let the layers set, then cut into portions and serve hot.