Latinx Alumni Chapter Heritage Month Celebration Cooking Class

Join the DePaul University Latinx Alumni Chapter to celebrate heritage month with this fun and engaging cooking class led by Chef Gabriel Rosado, a Le Cordon Bleu Culinary Institute graduate and the Executive Chef and Director of Hospitality & Nutrition Services at Community Healthcare System’s Hartsfield Village Retirement Community, as he shows us how to make a tasty pastelón dish.

Try following along and making the dish at home! Find the recipe and ingredient list below.

Ingredients needed are:

6-7 Ripe Plantains

1/3 cup canola oil

2 lbs. ground chuck

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin Salt & pepper – To Taste

3 Tablespoon of Sofrito

2 Tablespoons of Tomato Paste

1 package of Sazon

1/3 cup Spanish olives

1 cup Chihuahua Cheese

4 beaten eggs

Preheat oven to 350 degrees. • 1. Peel the plantains and sliced lengthwise. • 2. Heat oil in pan fry plantains until golden brown. • 3. Heat a second pan and begin to cook the ground chuck. • 4. Season the meat with, cumin, oregano, sazon and salt and pepper. • 5. Add sofrito & tomato sauce. Adjust seasoning. • 6. Spray casserole dish with non-stick cooking spray. • 7. Begin to layer plantains, then meat, then cheese. Pour a portion of the eggs over and repeat process until completed. Be sure top layer is cheese and DO NOT pour eggs over final layer of cheese. • 8. Bake for 25 minutes. Remove from oven and let rest for 15-20 minutes. Serve and enjoy.