Steps
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Saute 1 diced yellow onion and 1 diced red bell pepper until softened.
- Add ⅓ cup of prepared sofrito, 450g of lean ground beef, 1 teaspoon of sazón seasoning, and 1 teaspoon of adobo seasoning. Cook, breaking up the beef, until browned.
- Add 1 cup of tomato sauce and ⅓ cup of sliced pimento-stuffed olives. Cover and cook over low heat for 10 minutes, until the beef reaches 160°F / 71°C. Season with salt.
- Peel 4 very ripe plantains and slice thinly lengthwise. Heat 2in / 5cm of vegetable oil to 350°F / 175°C and fry in batches until deep golden on both sides. Drain on paper towels.
- Preheat the oven to 350°F / 175°C and grease a deep 9 × 9in / 23 × 23cm baking dish. Beat 2 eggs. Spread a little beef filling in the dish.
- Add plantain strips, brush with egg, and layer with more beef and some of 2 cups of shredded mozzarella. Repeat, using all the egg and finishing with plantains and cheese.
- Bake for 20-30 minutes, until hot and the center reaches 160°F / 71°C. Broil for about 1 minute, until golden, then let set for 10 minutes before slicing.