This ‘Lasagna’ Nearly Ended Me

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A Puerto Rican plantain "lasagna" sounds absolutely divine. The moment I discovered this was a thing, I raced out and picked up the ingredients and got to work.... but then... a slow descent into madness....

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Recipes from the Puerto Rican Cookery cookbook by Carmen Aboy Valldejuli

MEAT-PLANTAIN PIE
Pastelón de Plátanos Maduros (Amarillos) con Carne

Filling:
A-½ ounce salt pork
1 ounce lean cured ham
washed and diced
1 tablespoon fat or Achiote Coloring (see Index)
¼ green pepper, seeded
1 sweet chili pepper, seeded
1 onion, peeled
1 tomato
finely chopped

B-½ teaspoon whole dried orégano
1 clove garlic, peeled
3 olives, stuffed with pimientos
2 dry prunes, pitted
1 teaspoon seeded raisins
½ teaspoon capers
¼ cup tomato sauce
crushed chopped
½ teaspoon salt
¼ teaspoon vinegar
½ pound lean ground beef

Plantain mixture:

A-4 or 5 large ripe plantains (amarillos)
1½ quarts (6 cups) water
1 tablespoon salt

B-2 ounces (4 tablespoons) butter
½ cup flour


PLANTAIN AND MEAT SURPRISE
Piñón
(Serves 8)

A- 1 ounce salt pork
2 ounces lean cured ham?
washed and diced
1 tablespoon lard or vegetable oil
1 green pepper, seeded, chopped
3 sweet chili peppers, seeded, chopped
1 onion, peeled, chopped
2 cloves garlic, peeled, chopped
B-1 pound lean ground beef

C- 2 hard-cooked eggs
6 olives, stuffed with pimientos chopped
6 dry prunes, pitted
2 tablespoons seeded raisins
1 teaspoon capers
1 teaspoon salt
1 teaspoon whole dried orégano
¼ teaspoon vinegar
¾ cup tomato sauce

D- ½ pound fresh string beans, trimmed
3 cups water
I teaspoon salt
or 1 can (1 pound) string beans, drained
or 1 package (1 pound) frozen string beans, prepared according to instructions

E- 6 large, ripe plantains (amarillos)

F- Lard or vegetable oil (for deep frying)

G- 6 eggs
3/4 tsp salt