• Pre-heat the oven to 350°F.
• Lightly grease a 10 x 10 inch casserole dish, for a thicker pastelón, or 9 x 13-inch casserole dish, for a thinner pastelón with non-stick cooking spray or butter.

To prepare the plantains:

• Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back.
• Using your two thumbs, remove the peel from the plantain and discard the peel.
• Once you’ve peeled all the plantains, slice each one in half down the length.
• Separate the two halves and flip them onto their flat sides to create a stable base.
• Place your palm flat on top of the plantain, and use a sharp knife to slice parallel to the cutting board and cut the plantains into 1/4-inch thick slices; set aside. Alternatively, use a mandolin to slice the plantains thinly, but be careful because the plantains are softand the mandolin is sharp.

To fry the plantains:

• In a large skillet, over medium heat, heat the vegetable oil to 300°F; check the temperature with a candy thermometer or instant-read thermometer.
• Line a plate with paper towels to drain the plantains after frying, and set next to the stove.
• Place four or five slices of plantains into the oil and fry for about 1 1/2 minutes on each side, or until the plantains have browned slightly.
• Remove from the skillet to the paper-lined plate to drain.
• Continue frying the remaining plantains.

To prepare the beef:

• Drain all but 1 tablespoon of oil from the pan you used to fry the plantains; return the pan to the stove and heat over medium-high heat.
• Add the ground beef and season with the adobo and sazón; continue to cook the meat, breaking it up into crumbles, for 6 minutes or until browned.
• Drain the meat by pouring it into a colander, but leave a bit of the grease in the pan to cook the vegetables.

To prepare the vegetables:

• Return the empty pan to the heat and cook the onions, bell pepper, and recaito for 3 minutes or until glossy.
• Add the olives, capers, and dried oregano, and cook for 2 more minutes.

To finish the filling:

• Return the ground beef to the pan with the vegetables, along with the tomato sauce, and then stir to combine; bring the mixture to a simmer, then remove the pan from the heat.

To assemble the pastelón:

• Cover the bottom of the casserole dish with a single layer of the fried plantain strips.
• Spoon a 1-inch layer of the ground beef mixture onto the plantains.
• Top with 1/2 cup of shredded cheese.
• Repeat with another layer of plantains, meat, and cheese; reserving the remaining 1 cup of cheese.
• Top with a final layer of plantains.

To prepare the egg layer:

• In a small bowl, whisk together the eggs and baking soda until frothy.
• Pour this mixture over the plantains.

To bake the pastelón:

• Bake the pastelón, uncovered, for 25 minutes.
• Remove from the oven and top with the remaining cup of cheese.
• Return the dish to the oven and cook for an additional five minutes, until the cheese has melted.
• Remove the pastelón from the oven and allow it to cool for at least fifteen minutes before slicing and serving; this helps it maintain its shape when sliced.