Tropi Stack Recipe

Prepare plantains

Peel the ripe plantains and slice them at a slight diagonal into 1/4-inch thick slices. Aim for uniform thickness so layers stack evenly.

Heat vegetable oil in a heavy skillet over medium heat until shimmering (about 325–350°F / 160–175°C). Test with one slice — it should sizzle gently.

Fry plantain slices in batches (do not overcrowd) until golden brown on both sides, about 2–3 minutes per side. Use tongs to flip gently.

Transfer fried plantains to a paper towel–lined plate, sprinkle with 1 tsp salt while hot. Keep warm. Reserve extra oil if desired.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.

Stir in tomato paste, ground cumin, dried oregano, smoked paprika, salt and pepper. Cook 1–2 minutes to bloom the spices.

Pour in 1/4 cup beef broth (or water), reduce heat to medium-low and simmer 3–4 minutes until mixture is slightly saucy but not soupy. Taste and adjust seasoning. Stir in chopped cilantro/parsley if using. Remove from heat and keep warm.

In a saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk continuously to form a roux. Cook 1–2 minutes without browning to remove raw flour taste.

Gradually whisk in 2 cups milk, a little at a time, ensuring the mixture is smooth before adding more. Bring to a gentle simmer, whisking constantly so it thickens and becomes silky, about 4–6 minutes.

Season with 1 tsp nutmeg, 1/2 tsp salt and 1/4 tsp white or black pepper. If sauce is too thick, thin with up to 2 tbsp extra milk. Keep warm on very low heat, stirring occasionally.

Preheat oven to 375°F (190°C). Lightly grease a 9-inch round or 8x8-inch baking dish.

Place a single even layer of fried plantain slices on the bottom of the dish, slightly overlapping to cover the base.

Spoon about half of the seasoned ground beef evenly over the plantains and spread gently.

Drizzle or spread about one-third of the béchamel over the beef to create a creamy layer.

Add a second layer of plantain slices to cover the béchamel and beef.

Spread the remaining beef over the second plantain layer, then spoon remaining béchamel on top, smoothing with the back of a spoon.

Scatter shredded cheese evenly over the top béchamel layer.

Bake in the preheated oven until cheese is melted and bubbly and top is lightly golden, about 12–15 minutes. For a browned top, place under broiler 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes so layers set.

Drizzle house sauce over the top (or serve on the side), garnish with chopped cilantro and sliced scallions.