Thanks. I'm a 40 year old new Yorker who grew up with a Puerto Rican best friend. His mom use to make some delicious food for us. Now being a father for the first time and moving all the way up by Canada where there is less diversity, I'm adding recipes to my collection to show my boy other cultures foods.
Thank you for English language for every recipes you make I understand Spanish but comfortable with the English version Your recipes are excellent for all who miss Puerto Rico recipes Your the best chef in showing all of us Carmen Valentin Bless you and family
Made some the other day and it hits me right in the childhood. So good! Ate the whole thing to myself over a couple days. Now time to make some for the fam! lol
Looks good. I make this a lot but it's my grandmothers recipe and it runs in the family for years but started without cheese then ended up with cheese just on the top then in layers. I never use tomato sauce only a little tomato paste like my grandma did. I am sure her mother used sauce. Recipes change through the times. No matter how one does it the taste is delicious. Thanks for sharing! Stay safe and keep cooking!
SALUDOS Y BENDICIONES DESDE DORADO PUERTO RICO Y FORT WORTH TEXAS WAO ESE PINON DE AMARILLOS LES QUEDO DE SHOW. SE VE DELUCIOCISIMO. WAO SE ME HIZO LA BOCA AGUA. LO VOY A PREPARAR Y QUE RICO CON MUCHO QUESO MOZARELLA. ME FACINO. GRAVIAS PIR ESTA ESTUPENDA RECETA. LAS FELICITO UN MONTON. GRACIAS. DIOS ME LAS BENDIGA Y CUIDE SIEMPRE A LAS DOS Y A TODA SU FAMILIA. HASTA A MIS AMIGAS LES GUSTO MUCHO. LAS SEGUIREMOS VIENDO EN SUS PROXIMOS VIDEOS. MUCHAS GRACIAS. HASTA LUEGO.
Brought me back to la casa de mi bisabuela. I miss Puerto Rico. Thank you for taking me back to my grandmothers kitchen. Going to make one today for my son and husband. Muchísima gracias.
gracias por tu receta lo vi con Adelei se q es su hermana y tambien veo sus videos y FELICIDADEZ son muy talentosos..gracias Queria aprender hacer pan de mallorcas tienes la receta? gracias
The egg is used to keep this preparation from falling apart. Actually, I should have used egg at the bottom and mid layers also. That's actually the right way to do it. However, you can make it without egg or cheese. The cheese is my own personal touch but the recipe doesn't call for it. Thanks for visiting my channel.
@@BPTVch I know what the purpose of the egg is for, my mom makes it with the egg n i never liked it. I made a pastellon last week n the cheese kept everything together didn't fall apart. Peace !
I would refrigerate this pastellon that way it get stay put together. Once serving any lasagna like recipes fresh out of the oven will cause it to fall apart.
I went to Puerto Rico many years ago and I went to a local restaurant that served sweet plantains with ground beef in tomato sauce. I don't remember that it contained cheese. I also don't remember the name of the recipe. All I remember is that it was delicious. Do you think it is Pastelon without the cheese? If you think it may be something else, can you tell me what the name of the recipe could be? Thank you in advance.
Is most likely the same dish. It can be prepared with or without the cheese, that's just a personal preference. Also some people may even prepare it without the egg. Still the same dish with different touches.
My mom never made it with cheese. She would make the first layer of platanos and then add ground meat , then a layer of sweet corn, then layer of green string beans, separate beaten eggs and top layer platanos and some more beaten eggs , then put in the oven
You supposed to put eggs on the bottom and then create the layers, no cheese! Is not a lasagna, supposed to be green beans, the last step is a last layer of the plantains then eggs again.
You are wrong, El Pastelon dr Platano, the original, does call and is usually made with cheese and there no green beans. There are variations, that might include this.
Thanks. I'm a 40 year old new Yorker who grew up with a Puerto Rican best friend. His mom use to make some delicious food for us. Now being a father for the first time and moving all the way up by Canada where there is less diversity, I'm adding recipes to my collection to show my boy other cultures foods.
That's great, thank you.
Thank you for English language for every recipes you make
I understand Spanish but comfortable with the English version
Your recipes are excellent for all who miss Puerto Rico recipes
Your the best chef in showing all of us
Carmen Valentin Bless you and family
Great recipe. A little bit of comino molido takes the flavor to another level
Love your demonstration. This is one of my fav Puertorican dishes. Thanks for sharing!
Piñon is delicious. Mix it with a little salsa music and it takes you back to Puerto Rico. Great video thanks
Omg...ist timer and I am in loooove!! great video, great instructions and measurements, thank you so much!!
Made some the other day and it hits me right in the childhood. So good! Ate the whole thing to myself over a couple days. Now time to make some for the fam! lol
Looks good. I make this a lot but it's my grandmothers recipe and it runs in the family for years but started without cheese then ended up with cheese just on the top then in layers. I never use tomato sauce only a little tomato paste like my grandma did. I am sure her mother used sauce. Recipes change through the times. No matter how one does it the taste is delicious. Thanks for sharing! Stay safe and keep cooking!
SALUDOS Y BENDICIONES DESDE DORADO PUERTO RICO Y FORT WORTH TEXAS
WAO ESE PINON DE AMARILLOS LES QUEDO DE SHOW. SE VE DELUCIOCISIMO. WAO SE ME HIZO LA BOCA AGUA. LO VOY A PREPARAR Y QUE RICO CON MUCHO QUESO MOZARELLA. ME FACINO. GRAVIAS PIR ESTA ESTUPENDA RECETA. LAS FELICITO UN MONTON. GRACIAS. DIOS ME LAS BENDIGA Y CUIDE SIEMPRE A LAS DOS Y A TODA SU FAMILIA. HASTA A MIS AMIGAS LES GUSTO MUCHO. LAS SEGUIREMOS VIENDO EN SUS PROXIMOS VIDEOS. MUCHAS GRACIAS. HASTA LUEGO.
It looks great with just the plantain top. Thanks for the recipe!
Brought me back to la casa de mi bisabuela. I miss Puerto Rico. Thank you for taking me back to my grandmothers kitchen. Going to make one today for my son and husband. Muchísima gracias.
Excellent, hope you like the outcome. Thanks
I made it made this Christmas and it was hit!
Tremendo. Beautiful
I don't remember any cheese in the Pinon my family made. but hey, I love cheese. lol
That's more Americans style , my mom never added cheese
Awesome PASTELES RECIPE
Curious did you save the gravy from your meat for something else I know it is packed with flavor?
I make it without cheese then on top I coat with two beaten eggs to hold it together.
gracias por tu receta lo vi con Adelei se q es su hermana y tambien veo sus videos y FELICIDADEZ son muy talentosos..gracias Queria aprender hacer pan de mallorcas tienes la receta? gracias
Zaida, no tengo la receta para hacer mallorcas pero voy a tratar de conseguirla. Gracias por el apoyo a nuestros canales.
Love it ❤️❤️❤️❤️
Rico , quizás Si lo dejas reposar unos minutos no se desbarata .
Thank you..
Puerto Rican moussaka..Nice!
La Moussaka es con berenjena
@@daisylozada4841 Yes I know its with eggplant. Blessings.
Delicious ! Except for the eggs !
The egg is used to keep this preparation from falling apart. Actually, I should have used egg at the bottom and mid layers also. That's actually the right way to do it. However, you can make it without egg or cheese. The cheese is my own personal touch but the recipe doesn't call for it. Thanks for visiting my channel.
@@BPTVch I know what the purpose of the egg is for, my mom makes it with the egg n i never liked it. I made a pastellon last week n the cheese kept everything together didn't fall apart. Peace !
QUE RICO SE VE TODO LO QUE USTED HACE
👍👍👍
I would refrigerate this pastellon that way it get stay put together.
Once serving any lasagna like recipes fresh out of the oven will cause it to fall apart.
I went to Puerto Rico many years ago and I went to a local restaurant that served sweet plantains with ground beef in tomato sauce. I don't remember that it contained cheese. I also don't remember the name of the recipe. All I remember is that it was delicious. Do you think it is Pastelon without the cheese? If you think it may be something else, can you tell me what the name of the recipe could be? Thank you in advance.
Is most likely the same dish. It can be prepared with or without the cheese, that's just a personal preference. Also some people may even prepare it without the egg. Still the same dish with different touches.
@@BPTVch Thank you.
My mom never made it with cheese. She would make the first layer of platanos and then add ground meat , then a layer of sweet corn, then layer of green string beans, separate beaten eggs and top layer platanos and some more beaten eggs , then put in the oven
Why use the egg do you have to?
It help it not to crumble, I should have used it on each layer to avoid crumbling. However you can leave it out without any changes in flavor.
@@BPTVch thx
Do u suggest we need the egg?
It helps keep it together but can be done without it also.
Buen Provecho TV thank u 🙏🏾
Those eggs didn’t do t job ahh. 👍🤦♂️
The OG from Puerto Rico has no cheese !!!!
Wrong yes it does, es un Pastelon no un como un pionono. Siempre a tenido queso. En PR y en La Republica.
@@karloskolon1492 actually is green beans
@@karloskolon1492not in all places, alot of Old people back in the days never made it with cheese
@@aishalopez9201My mom always made it with sweet corn and green string beans
My mom added green beans and she made it in a round huge glass pan in the oven but no cheese pero yes cheese and i add several different ones actuslly
You supposed to put eggs on the bottom and then create the layers, no cheese! Is not a lasagna, supposed to be green beans, the last step is a last layer of the plantains then eggs again.
Sandra M. Do u think egg is must?
@@BangrZz yes, is going to help you hold the shape of the Piñon.
Sandra M. 🙏🏾 thank you 😊
You are wrong, El
Pastelon dr Platano, the original, does call and is usually made with cheese and there no green beans. There are variations, that might include this.
@@karloskolon1492 wrong!!