Arepa is a rich, comforting cornmeal cake that is sometimes made sweet so it that can be served for breakfast, as a snack or even dessert with coffee or hot chocolate. It can also be made salty or savory to accompany heavy meals like lunch and dinner. Making arepa can be intimidating if you’ve never tried to before, since it can be tricky balancing out the moisture level to get a soft, creamy arepa, as opposed to a hard and dry one. If you’ve never made an arepa before, give this recipe a try, it’s very delicious and although it’s sweet, it won’t overwhelm your palate.
This recipe will make a rather large arepa, depending on how big you cut the pieces you can probably get around 12 good sized slices. To make this recipe you will need the following ingredients:
5 Cups of Regular Milk (may use Low fat)
2 Cans (approx 12oz each) of Evaporated Milk
2 Cans (approx 15oz each) of Coconut Cream
1/2 Cup Raisins
1.5 Cups Light Brown Sugar
1 tbsp Anise Seeds
1 tbsp Vanilla Extract (White Vanilla is preferable)
3 – 4 Cinnamon Sticks
1/2 tsp Salt
4 Cups of Fine Yellow Cornmeal
5 Cups of Water
4 tbsp Butter or Margarine
To begin, add the fine yellow corn meal to a large bowl,
Then add about 5 cups of water, enough to completely soak the corn meal,
Stir it with a fork to make sure all of the corn meal gets moist and there aren’t any dry clumps,
You don’t want the cornmeal to be swimming in the water, you just want it to look like a thick grainy pudding. Set aside until we are ready to use it.
Also, Preheat the oven to 350 degrees so that it’s nice and hot when we are ready to bake the arepa.
Then take a large pot and put it on medium high heat, add the milk (I usually use 1% fat, but you may use fat free or whole if you if you prefer),
Then add the evaporated milk, remember to shake the can well before opening it,
Add the cinnamon sticks and the raisins (can always add more raisins if you prefer),
Then add the light brown sugar (I don’t recommend you substitute with Dark Brown Sugar, since it will make the arepa sweeter and darker), give it a quick stir after adding the sugar,
I usually use the Goya brand coconut cream which can be found in pretty much all of the large chain supermarkets and Spanish bodegas. There are other brands available which you can usually find this in the international isle in the grocery stores, I don’t recommend you substitute the coconut cream with coconut milk,
Then add the coconut cream (shake the can well, when you pour it will look like a thick oil),
Then add 1 tbsp of vanilla (I recommend you use Dominican white vanilla 
),
Then add about 1/2 tsp of salt to balance out the sweetness,
Last but not least, add 1 tbsp of anise seeds,
With a whisk or a spatula, stir well to make sure the sugar is completely dissolved and all of the ingredients are well incorporated,
Let the ingredients in the pot come up to a light boil (it will probably take 10 – 15 minutes), make sure to stir every few minutes so the milk doesn’t burn at the bottom of the pot, then add the moist cornmeal,
After adding the cornmeal, stir constantly to avoid clumps,
While the cornmeal is cooking, take 2 tbsp of softened butter or margarine and grease a large baking dish (the one I’m using is 4Q capacity, 15x10x2), if you have a pastry brush use that, if not use a spoon or your hands,
Once the dish is generously greased set aside,
Remember to stir the cornmeal constantly so it doesn’t stick to the bottom of the pot,
As the cornmeal cooks and absorbs the milk, it will turn into a thick pudding like consistency,
As it gets thicker, stir more frequently so that it doesn’t stick to the bottom,
When the pudding is thick and you dip a spoon or spatula, then you get a thick “ribbon” effect, you are ready to add it to the baking dish,
Turn the heat off and I usually like to remove the cinnamon sticks before adding the pudding to the baking dish (I don’t know about you guys, but there’s nothing worst than biting into an arepa and getting a large chunk of cinnamon stick in your mouth 
),
Pour the cornmeal pudding into the baking dish, making sure to scrape all of it from the pot (a spatula will make it easier to do this),
Then spread the cornmeal pudding evenly over the dish, do this with pressure to avoid air bubbles, you can also lightly shake and tap the baking dish to settle the cornmeal as well,
Then take the remaining 2 tbsp of butter (may substitute with margarine) and cut it into thin slices (it’s easier to this with a stick of butter), then spread over the arepa,
Adding the butter makes the arepa develop a nice golden crust on the top as it bakes,
Then transfer the arepa to the oven, make sure to put the baking rack in the middle of the oven,
Bake for about 1 hour to 1 hour and 15 minutes. You’ll know the arepa is ready when you poke the center with a thin knife and it comes out clean,
When the arepa is thoroughly baked, let it rest for atleast 1 hour before cutting it. Don’t cut it while it’s piping hot, let it settle first. If you cut it while it’s really hot, the pieces will fall apart.
Doesn’t that arepa look delicious?
After letting it rest for a while, cut it into whatever size pieces you prefer. It’s very delicious served warm or at room temperature, accompanied by some delicious ginger hot chocolate yum!
A piece of arepa is a delicious and comforting Dominican treat!
Buen Provecho! 
Now we are ready to start seasoning the turkey. We are going to make a stuffing for the turkey with the smoked pork chop (chuleta ahumada), serrano ham (uncooked is better), Spanish olives, habanero chiles (aji gustoso) and almonds. 
With a pairing knife, cut some small holes in the breasts, thighs, drumsticks and wings of the turkey (avoid bony areas).
Then take about 1 – 2 tsp of the mixture and stuff it into each hole.
You can grate the apple with a shredder, or if you have a food processor just add it to the food processor with the butter (1 stick) to create a compound butter with it,
This is optional, but it’s how my Grandpa taught me to make it. Add 2 tbsp of tomato paste to the apple butter to combine. I have made this recipe using the apple butter without the tomato paste and it comes out equally delicious. You don’t really taste the tomato paste in the dish, this is just to give the turkey a really dark almost charred color (my Grandpa loved that!) instead of the typical golden color,
After the third baste, cover it with aluminum foil and let it cook covered for 1.5 hours. If your turkey is bigger than 13 lbs, 
Another way to check if the turkey is thoroughly cooked is by sticking a meat thermometer in the thick part of the breast, the temperature should be 180 degrees or higher. When the turkey is fully cooked, let it rest covered for about 30 minutes before carving.
Now let’s make the gravy. You can always make the gravy while the turkey is resting, to save time, just put the turkey on another platter and cover it.
Pour the drippings into a blender cup and let it rest for 5 – 10 minutes so that the grease settles on the top,
I HIGHLY recommend you scoop out the excess grease,
After removing most of the grease, turn the blender on and let the gravy blend for a couple of minutes,
Then pour the blended drippings into a saucepan or small pot and put it on high heat, let it come up to a boil,
Then take a small bowl, add about 1 – 2 tsp of corn starch,
Then add a little bit of cold water to dissolve the cornstarch with a fork,
Then add the mixture to the gravy,
Stir well and let the gravy cook for a few minutes. If you want a thicker gravy add another tsp of dissolved cornstarch to the gravy and let it cook for a few more minutes. I prefer a looser gravy so usually 1 – 2 tsp is enough for me, also remember that when the gravy cools it will get thicker. It’s a very flavorful gravy, but give it a taste before serving to see if you want to add more salt and pepper.
After the gravy is ready, turn the heat off and serve it with the turkey.
The salami will release a little bit of grease, therefore, 1 tbsp of oil should be more than enough to get them going on browning.
Then take the garlic and mash or chop it (I love to use my “pilon” to mash mine), then add it to the skillet,
Then take the habanero chiles (aji gustoso),
finely chop them then add them to the skillet and saute, (please note that if you cannot find habanero chiles (aji gustozo), you may just omit it),
Then add the tomato paste,
Add 2 cups of the chicken stock (may use 1 chicken bouillon (sopita) and 2 cups of water instead of stock) and stir to dissolve the tomato paste, (I prefer to use natural chicken stock instead of chicken bouillon),
Then add about 1/2 tsp of salt (you can adjust the salt level to your liking and add less or more, I suggest you add 1/2 tsp and then adjust the level after the dish is fully cooked),
Add the cilantro (whole or chopped),
Stir the ingredients in the skillet, cover and lower the heat to medium.
To grate them, you can use a grater or a food processor. I prefer to use a food processor because it’s quicker… 
Add about 1/2 tsp salt to the shredded plantains,
Mix thoroughly with a spoon or your hands,
Then take about 2 tbsp of the plantains and put them in your palm and make an oval shaped dumpling (bollito), making sure to pack it well so it doesn’t fall apart,
4 Plantains usually render about 18 – 20 dumplings, depending on how big you make them,
Once all of the dumplings are made, with a large spoon, gently nest them into the sauce in the skillet,
Add 2 cups of chicken stock or 2 cups of water if you used a chicken bouillon (don’t add another bouillon), doing this will submerge the dumplings,
After letting them simmer, uncover and look at how delicious this looks?
The dumplings paired with the salami smothered in the thick sauce will make for a really heart and filling meal!
Put the onions in a bowl or small container, then add the vinegar to it.
Then pour the olive oil over the vinegar and onions,
Then add 1/2 tsp salt,
Then add about 1/4 tsp of ground black pepper to give it a little kick,
Now give it a good stir with a fork,
While the eggs are coming to a boil, take the potatoes, peel them and then cut them into small cubes,
Make sure to cut the cubes into nice big bites so they don’t break apart later on when they are cooked,
Cutting them like this will make it much easier to work with when it comes time to assemble the salad.
While the potatoes and eggs are starting to come up to a boil, peel and cut the carrots into bite sized cubes,
3 – 4 medium to large sized carrots should be enough. When they are peeled and cubed, add to a small pot and cover it water to put it on the stove on high heat, (they will boil about 25 – 30 minutes),
Make sure to cover the pots so that the potatoes and the carrots come up to a boil faster.
When the carrots come up to a boil, add some salt as well. Let them boil for about 25 minutes until they are fork tender.
When the potatoes and the carrots are fork tender,
Turn the heat off, drain the water and add the potatoes and carrots to a large bowl, set aside to let them cool off a bit,
Add the apples to a small separate bowl, then take the vinaigrette we made earlier, stir it well and add 2 tablespoons to the apples,
The acidity from the vinegar will prevent the apples from turning brown and give them a tangy flavor. Mix the apples with the vinaigrette well, then add them to the bowl with the potatoes, carrots and eggs,
Then drizzle an additional 2 tablespoons of the vinaigrette over the potatoes and carrots in the large bowl,
Add 1/2 cup of mayonnaise (may use low fat if you prefer),
Then add 1 cup of sweet peas (make sure they are drained),
At this point, if you want to add the beets to get a pink salad, you can add them. I will be adding the beets later to show the difference in both salads.
Remember to do it gently so that all of the ingredients don’t turn into mush,
After thoroughly folding all of the ingredients, give it a taste and add more mayonnaise if you want it to be creamier. I prefer to have the salad be light on the mayonnaise. Also add more salt or vinaigrette if you want a more intense tangy flavor. Remember that after the salad is in the fridge it will develop more flavor and the salt will be more noticeable in the taste.
Then add it to the bowl and fold it into the salad. The more beets you add, the “pinker” the salad is, therefore, you can always add more beets if you prefer,
Fold until the beets are thoroughly incorporated into the salad.
The easiest way to crush them is to put them in a ziploc bag and break them until they are small pieces (be careful to over-crush them,, you don’t want to pulverize the noodles),
The noodles will start to fry quickly, keep moving them around so that all of the noodles cook evenly,
As the noodles cook in the oil, keep moving them and they will start to get crispy and golden,
You don’t want the noodles to burn, just get golden brown,
Then add the crushed (or chopped) garlic, make sure to have the garlic ready before hand so that you can work quickly when you need to add it,
Cook the noodles with the garlic and the chiles for a minute or two, you don’t want the garlic or noodles to burn, just develop some flavor, then add the chicken stock. I prefer using natural chicken stock instead of chicken bouillon (sopitas), but you can substitute the stock with 1 bouillon and 4 cups of water,
Cut the celery stalk into 3 or 4 large pieces and add it to the pot, stir well,
Then add some salt, usually 1/2 tsp is enough but you can adjust the level and add less or more if you prefer just give it a taste,
Cover the pot and let the items in the pot come up to a boil.
When you wash the rice, make sure to change the water a couple of times until the water is translucent,
When the rice is clean and drained, add it to the pot,
Stir well and then let the rice absorb the water,
A way to check if the rice is ready to be covered, is to take the spoon and open a “path” with it running it from the edge towards the center. If the rice stays put and doesn’t run into the “path” you open, then it’s ready to be covered,
Pile all of the rice in the center of the pot,
The common method that most Dominicans use to cook their rice is to cover the rice with a plastic bag and then cover it with the pot lid. I prefer to use aluminum foil, but you can skip this step and just use the regular lid. I find that with the aluminum foil the rice cooks better,
After 30 minutes uncover the rice and it should be fully cooked,
“Voltea” which is the term we topically use, which just means to turn and mix the rice to bring the rice that is on the bottom towards the top and fluff it up,
Cover it for 5 minutes before serving.
In the middle of sifting add 1.5 tbsp of baking powder and sift with the flour,
After sifting the flour and baking powder, set aside. Take 1 lime and lightly grate the peel, make sure to grate the green part not the white, since the white part is very bitter,
Then take 2 separate bowls and separate the yolks from the egg whites from 5 eggs,
Set the egg whites aside to use later for the frosting (suspiro). Don’t put the egg whites in the refrigerator because they need to be at room temperature when we use them.
I recommend that you let the butter hang out at room temperature for a few hours before using so that it’s nice and soft. If you use cold butter, cut it into cubes before you start to mix it for the batter.
Take the butter and add it to a nice big bowl (my stand mixer has a 3q capacity bowl), then turn the mixer on low to medium speed and start to “cream” the butter,
While the butter is being mixed, slowly add the sugar to incorporate them both,
Then add the eggs slowly (drop 1 or 2 in at a time) to incorporate into the butter and sugar, remember to beat at a slow to medium speed so that you don’t get bathed in the ingredients you add,
Depending on what kind of stand (or hand) mixer you use, you can shut the power off and scrape the bowl with a spatula. I usually leave the mixer running when I scrape since the blades on my mixer are on the side and the bowl spins,
When the eggs, sugar and butter are mixed well,
Start adding the flour slowly while the mixer is running,
After adding half of the flour, slowly add 1 can of evaporated milk,
After adding the milk, continue to slowly add the remaining flour,
Remember to scrape the bowl to avoid clumps, it’s alright if you have to shut off the power on the mixer to do this (I do it to scrape the blades as well),
After adding all of the flour, add 1 tbsp of white vanilla (use Dominican vanilla if you can get some 
Then take a cup and add 1/4 cup of cold water and 1/4 cup of orange juice,
Then slowly add it to the batter,
After adding the orange juice, let it mix for a few minutes, make sure to scrape the bowl and the blades with the spatula to make sure there aren’t any clumps of flour or butter stuck on the sides. The batter should be smooth and creamy,
Then add about 1 to 1.5 tbsp of flour and mix it well until it’s to the consistency of a thick gravy,
After the flour is dissolved with the butter, turn the heat off, then take a pastry brush and grease the pans with the mixture,
When the pans are greased, divide the batter in half between both pans,
Remember to scrape the bowls with the spatula to make sure to get all of the batter out.
I usually bake both cakes at the same time since I can fit them both in my oven. Put it in the preheated oven and bake them at 325 degrees for about 55 – 60 minutes. Make sure to have the rack in the center of the oven. If you have the rack on the bottom, the bottom of the cakes will overcook.
However, I do have to switch their position halfway through the baking so that they bake evenly, after about 25 – 30 minutes, I bring the cake that is in the back towards the front, and I rotate the pan as well,
Continue to bake for another 25 – 30 minutes.
Set the cakes aside and let them cool for a few hours. Do not attempt to put frosting on a hot or warm cake, it will just cause the frosting to wilt and become a mess.
When all of the milk is in the dish,
Take a separate baking dish that is large enough to hold the baking dish containing the milk and set it aside,
Cover the baking dish with the condensed milk with some aluminum foil, then place it in the larger baking dish we set aside earlier. Then poke some holes in it with a fork to will allow the steam to escape while the milk cooks down. About 10 – 12 pokes should be good,
Add some warm water to the outer baking dish, this method of cooking the milk is called “baño de Maria”, which means “Maria bath”. It’s the same method used to cook flan and other types of custards,
Transfer the dish into the oven and let it cook for 1.5 hours. While it cooks, DO NOT remove the aluminum foil.
Continue to mix until it’s nice and smooth,
A method I like to use to check to make sure the caramel is a good thickness is to dip a clean spoon and then run your finger down the middle, if the caramel stays put it’s a good thickness,
Transfer the caramel into a different container and set aside uncovered to let it cool down.
Then place the second cake (shaved side down) over the filling to seal it in,
Take a small sauce pan, put it on medium-high heat and add 1 cup of water,
Then add 3 cups of sugar,
Take 1 lime and trim off a couple of pieces of the peel,
Add it to the sugar and water, then mix well to dissolve,
While the syrup starts to get hot and becomes translucent, let’s start to beat the egg whites.
Continue to beat until they become a thick foamy consistency,
Make sure to get good contact with the bottom of the bowl to mix all of the egg whites. When they are nice and stiff, you can stop mixing and wait for the syrup to be ready,
When the syrup is boiling and translucent, let it cook for a couple of minutes (you don’t want it to turn dark brown, just ensure all of the sugar is completely dissolved), then turn the heat off,
Scoop out the lime peels and discard them, you don’t want them to land in your frosting 
Then start to the beat the egg whites at high speed again and very slowly start to add the syrup,
Add a few tablespoons of the syrup at a time, set the syrup aside and make sure to beat the egg whites well by rotating the bowl,
Then continue to add the syrup slowly,
Add a little at a time then stop and continue to beat and rotate the bowl,
Continue this process until you’ve added all of the syrup, (It’s fine if you have a small amount left over)
Continue to beat, the frosting will get thick and stiff,
After adding the syrup, add 1 tsp of white vanilla,
Beat for a few minutes making sure to get good contact with the bottom and the sides of the bowl so that all of the frosting is thoroughly mixed, then turn the mixer off and lift the blades. You should see some stiff peaks and the frosting will be thick and smooth. You can also stick a clean dry spoon in and give it a taste. 
Again, make sure the spatula is clean and DRY. Take a generous amount of frosting with the spatula and start to spread it over the cake,
Add small amounts at a time until you get the shade of color you desire, a little goes a long way,
Remember, you can always add but you cannot subtract food coloring,
Use a clean dry spatula to scrap the bowl to make sure to get all of the frosting colored,
When all of the frosting is colored, add it to a decorating bag (you can find those in craft stores or stores like Walmart and Target) with the tip of your choice, then I suggest you practice a little on a plate or aluminum foil before you start to decorate your cake,
After practicing, get creative and see what your decorating skills are capable off, 
Not the prettiest, but it was very tasty and I was very proud of it! 
When the chocolate has melted, add the milk (I use 1% low fat, but you can use whole milk if you prefer),
Mix the chocolate and the milk, then add the evaporated milk,
Mix well and make sure that there isn’t chocolate stuck to the bottom of the pot,
Then take the ginger root, (make sure to use fresh ginger, if you use powdered ginger it won’t taste the same),
Peel it, and cut it into 4 vertical slices and add it to the pot, (if you love ginger, add a bigger piece, but remember that it is a strong spice),
Then add the allspice,
Then add the honey, this gives the hot chocolate a nice of sweetness,
Then last but not least, add about 1 cup of water. You may omit this step, but I am warning you that this is a very rich and decadent hot chocolate even with the water. But if you want it thicker and richer, than just omit this step,
Once all of the ingredients have been added, mix well and cover it and let it simmer on medium – low heat for about 20 minutes. Make sure to stir it every 5 minutes so that the chocolate doesn’t settle on the bottom.
After 20 minutes, turn the heat off and serve! 
Peel it and then cut it into thick slices,
Then cut the slices into bite sized chunks,
Add the eggplant chunks into a large bowl and add cool water to it,
Then add a generous amount of salt, about 1 – 2 tablespoons,
The eggplant chunks will float in the water, so I usually cover it with a large plate to make sure that they are submerged well in the water,
Set them aside for later use.
Let the sugar melt and caramelize,
Keep an eye on it because as when it starts to turn brown, it cooks very quickly,
When the sugar is a deep dark brown color and starts to smoke, it’s ready. Be careful and don’t let it burn and turn black, because if it does and you cook the dish with it will make the dish bitter.
Add the meat to the pot. You will hear a very loud sizzling noise which is normal, it doesn’t mean that the meat is burning, it’s just getting a good sear, do NOT stir it for a few minutes,
The meat will start to release some liquid and the sizzling noise will die down a bit. Let it cook without stirring for about 5 – 7 minutes,
As it continues to cook the liquid will cook down, continue to stir every few minutes or so,
After the meat is nice and dark (after about 5 minute or so of “frying” in the oil in the pan), add the remaining marinade and stir,
Then take the eggplant that has been soaking and drain away the salt water. You will notice that the water is somewhat dark (sorry no photo available for this step 
Make sure to drain the eggplant well, then add them to the pork and stir,
After stirring, cover the pot and turn the heat down to a medium temperature and let it cook without uncovering for about 10 minutes,
After 10 minutes, uncover and stir, then cover and let it cook for another 5 – 10 minutes.
At this point you can give it a taste and adjust the seasoning to your liking. Once it’s ready, turn the heat off or put it on the lowest temperature and keep it covered so it doesn’t dry out until you are ready to serve it.
Take the cookies and give them a rough chop, you can also break them with your fingers or put them in a ziploc bag to crush them as well. I like to leave them into good bite sized chunks, but you can crush them into smaller pieces. DO NOT GRATE THEM to the point that they are like flour.
Now let’s prepare a baking dish or cake pan before we make the base of the cake. I will be using a square shaped baking dish but you can use any shape you prefer.
Cover the baking dish (or pan) with some saran wrap or parchment paper.
Now that the dish is ready, let’s start making the cake! 
While the butter is melting, add the evaporated milk,
Then add the cinnamon,
Then add the vanilla, make sure to use good quality vanilla extract,
Stir well and let it heat up and cook for about 5 minutes,
When the milk is hot, it will be steaming but not boiling, add the chocolate chips (use semisweet instead of milk chocolate, to ensure the cake is not overly sweet),
After adding the chocolate, stir constantly while the chocolate starts to melt,
As the chocolate melts, the milk will get thicker, make sure to stir constantly,
Once all of the chocolate is melted and incorporated with the milk, it will be very smooth and thick,
Now, add the cookie chunks and stir well,
Stir well to make sure all of the cookie pieces are thoroughly covered with the chocolate,
Give the pan a few taps to make sure that everything sits well and there are no air bubbles,
Now it’s ready to go in the fridge.
Make sure to put it in the fridge uncovered (since it’s still warm) and let it sit in there for atleast 4 hours (preferably overnight) so that the chocolate sets well and gets hard.
The caramel is thick and rich and that’s exactly what we want for this recipe. If you want a looser caramel, you can just add some evaporated milk to thin it out. I will not be adding milk to thin this caramel out though.
Once the caramel is nice and smooth, transfer to a bowl or container to use later on when the cake is ready. Resist the urge to eat it up right out of the bowl, it will be hard but trust me, the caramel will be much better on the cake. 
When the cake is ready,
Take a large plate or serving dish (this will be the home to your cake from now on),
Then take two pieces of parchment paper (or wax paper) and set them side by side covering the plate. It has to be two pieces because it will be easier to remove them later on,
Now this part might be a little messy, but it’s very worth it. Flip the cake onto the dish, removing the parchment paper from the top. After doing this, the cake will not look very pretty, but will be very tasty. 
Then take that delicious dulce de leche caramel we made earlier and spread it all over the top of the cake,
Once the cake is thoroughly covered with the caramel, (you might have some caramel left over, you can just save it aside for later use),
Still not looking pretty but that’s about to change. 
Once the cake is covered with the almonds, remove the parchment (or wax) paper from the bottom.
Then add some ground black pepper,
Add the oregano,
Then add the garlic powder,
Then add the coriander,
Add the cumin,
And last, but not least, squeeze the juice of one lime over the meat,
Then mix well (with clean hands for better results, or a fork) and let it hang out for atleast 2 hours (overnight for more flavor) in the fridge before cooking.
Then take 4 plantains and peel them to add to the water. To peel them, cut the ends off,
Then run the tip of the knife and cut a thin line through the skin of the plantain,
Then pull the skin away from the plantains,
It will be firmer than a banana, but the skin peels away very easily,
Take the plantains and cut them in half,
Then take each half and slice it into two slices through the middle,
Then take the cut the plantains and add them into the pot and let them come up to a boil,
While the plantains come up to a boil, let’s cook the ground beef.
While the garlic cooks, finely chop the onion then add it to the skillet along with a pinch of salt and saute,
Then add them to the skillet along with the chopped bell peppers and stir,
Then take the Spanish olives and give them a rough chop,
Add them to the skillet and stir. Then take about 2 tbsp of the Spanish olive liquid from the bottle and add to the skillet,
Let the vegetables cook for a couple of minuets, then add the ground beef to the skillet and stir,
At this point, the plantains must be boiling, add some salt about 1 tbsp, then let them boil until they are fork tender.
Back to the ground beef, continue stirring breaking down the ground beef so that it doesn’t cook in big chunks,
As it cooks the meat will release some liquid,
Let it cook for about 5 minutes, then add the tomato paste and stir well to dissolve it,
I usually add about 1/4 – 1/2 tsp of salt at this point and stir,
Let the meat cook until all of the juices have reduced and the meat starts to “fry” in the oil.
Turn the heat off and set aside.
I like to scoop the excess grease from the meat so that the pastelon is not drenched in it as it bakes. One method I like to use is to pile the beef on one side of the skillet, then take a small kitchen towel and fold it and put it on an a cool area like a heat safe counter top or unheated stove top.
Then take the skillet and put it on the folded towel so that it’s at an angle and the grease accumulates on the bottom end of the skillet,
Even at 85% lean, see how much grease the meat releases? All of that grease accumulates at the bottom of the pastelon and makes the bottom layer of the plantains very oily. Let the skillet hang out at this angle for a few minutes and then scoop the grease out. Set the meat aside for later use.
While the oil is heating up, take the remaining 4 plantains, peel them then cut each one in half,
Then take each half and cut it into slices (about 3 – 4 slices each),
When all of the plantains are peeled and sliced, the oil should be ready. Add enough slices so that they cook lightly (do not over crowd the pan),
Let them cook for about 3 – 4 minutes then flip them over, the cooked side should be golden brown,
Let them cook for a few minutes until the other side is golden brown. Then transfer to a cookie sheet that is lined with paper towels to absorb the excess oil. Cook the remaining plantain slices.
Set aside the fried plantains for later use. 
Then add the butter (or margarine),
Then mash and incorporate all of the ingredients well,
Add a splash of water (about 1/4 cup) to make the plantains a little creamier,
Mash until the plantains are smooth and creamy,
Spread the mashed plantains on the baking dish into an even layer,
Then pour all of the meat to make the second layer of the pastelon,
I love a meaty pastelon so the meat layer is very thick, just pack it in with spoon or spatula,
After layering the meat, take the fried plantains and lay them over the meat,
Usually 4 plantains renders more than enough slices to coat the meat, you might have some slices left over but I find that some just magically disappear (well not magically haha 
Pour the egg on your partially opened fingers and let the remaining egg whites go into the bowl while the yolk stays on your hand,
Put the yolks in a separate bowl,
Beat the egg whites with a whisk or a fork for a couple of minutes until they start to get fluffy,
Then beat the egg yolks into the egg whites one by one,
When all the eggs have been beaten, pour over the pastelon coating all of the plantain and meat,
Then add a layer of cheese over the top of the pastelon. I usually buy the cheese already shredded that comes with white and yellow cheddar. You may use a different type of cheese, I have tried mozzarella as well but I find that cheddar works best for this dish.
Once the pastelon is thoroughly covered in cheese transfer to the preheated oven (350 degrees),
Let it bake for about 45 minutes until the cheese has melted and formed a nice crust on the top.
Let it cool for about 20 – 30 minutes before cutting. Pastelon is like a lasagna, you need to let it rest because if you cut it when it’s piping hot, it will become a runny mess.