Returning this year to Epcot International Festival of the Holidays is the holiday kitchen of the Feast of the Three Kings!
Inspired by food and drinks of the Caribbean and Latin America, the kitchen pays homage to the Día de los Reyes Magos, a holiday celebrated in the Caribbean, Latin America and Spain, not only with food but also with history, as you get to learn about the celebration itself.
The Feast of the Three Kings features drinks like Coquito (with and without rum) and new dishes like a Pastelón (sofrito-marinated beef with sweet plantains and olives) and an Arepa topped with melted queso fresco and another Arepa topped with shrimp, crushed avocado ají and tomato sauce, and more. Below you will find the recipe for the Pastelón so you can make it en casa!
Also, I wanted to share some very exciting news with you! Starting next week, we are expanding our series to include Disneyland Resort! Stay tuned for more!
Pastelón (Latin Meat Pie)
- 10 large cloves garlic
- 1/4 cup chopped cilantro, large stems removed
- 1/4 cup chopped culantro, large stems removed
- 2 tablespoons chopped green onion
- 1/4 cup chopped cubanelle pepper
- 1/2 cup chopped white onion
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- 1 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1 cup water
Sofrito ground beef
- 1 tablespoon canola oil
- 3 tablespoons diced white onion
- 1 pound ground beef
- 3/4 cup green sofrito batch (recipe above)
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 cup drained diced tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon Tabasco sauce
- 3 tablespoons sliced Spanish green olives
Sweet plantain mash
- 1 pound frozen sweet plantains, thawed (or 2 fresh plantains, peeled and sliced lengthwise)
- 1/2 teaspoon coarse salt
- 1 cup chicken stock
Meat pie topping
- 1 cup mozzarella cheese
For Green Sofrito:
1. Combine all ingredients in blender and purée until smooth. Set aside.
For sofrito ground beef:
1. Heat oil in a large pan over medium heat, add onions and sauté until translucent.
2. Add ground beef, stirring to break up beef. Add 3/4 cup green sofrito, salt, pepper, and cumin; continue to stir until beef is fully cooked.
3. Add diced tomatoes, tomato paste, and Tabasco sauce. Lower heat to medium-low and cook for an additional 5 to 8 minutes.
4. Stir in green olives. Consistency should be semi wet but not swimming in liquid. Set aside.
For sweet plantain mash:
1. Preheat oven 325˚.
2. Place sweet plantains in a single layer on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until the plantains are slightly caramelized but not too dark.
3. Mash plantains and salt in medium-size mixing bowl. Slowly add chicken stock, mashing to a creamy mash potato-style consistency, some lumps are okay. (Note: Depending on the plantains, you may not need all of the stock).
For Pastelón (Latin Meat Pie):
1. Preheat oven to 350˚.
2. Spray 2-quart baking dish with cooking spray.
3. Place sofrito ground beef in the baking dish, cover beef with sweet plantain mash, top with mozzarella cheese.
4. Bake for 15 to 20 minutes until meat pie is bubbly and cheese is golden brown.
Sofrito is a base for many Latin dishes. This batch makes 2 cups so you will have plenty left over to use for other dishes. Refrigerate up to 1 week or freeze up to 2 months. Culantro may be hard to find so you may double the amount of cilantro for a similar flavor.