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