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Puerto Rican Shepherd Pie (Pastelon)

Reviewed: Jan. 5, 2011
This recipe was ok. Totally edible but not as authentic as I'd prefer. My mom has been making this for years. Although her recipes differs. Personally, the secret is in the "sofrito". My mother usually makes sofrito in large batches and freezes it in ice cube trays. Once they're frozen, she pops them into large ziplocs. This way, you can use as little or as much as you'd like without fear of spoiling the batch. The plantains should be as ripe as possible & cut lengthwise for best results. My husbands Italian family LOVES Pastelon!
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