Direction

1. Preheat oven to 375°F. Place a wire rack inside a large rimmed baking sheet. Peel plantains, and cut in half crosswise. Cut each half lengthwise into 3 to 4 (1/4-inch-thick) slices. Brush both sides of plantain slices evenly with 2 tablespoons avocado oil, and sprinkle evenly with 1 1/2 teaspoons salt. Arrange in a single layer on wire rack. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and set aside. Do not turn oven off.
2. Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add ground lamb; cook, stirring often to break up meat into small crumbles. Sprinkle with garlic powder, onion powder, smoked paprika, achiote powder, coriander, cayenne pepper, black pepper, and remaining 1 teaspoon salt. Cook, stirring often, until meat is lightly browned, about 3 minutes.
3. Move meat to one side of skillet. Add onion, bell pepper, and garlic to other side of skillet; cook, stirring often, until softened, about 5 minutes. Stir together vegetables and lamb. Add tomato paste, and cook, stirring constantly, until mixture is well combined and tomato paste is slightly darkened in color, 1 to 2 minutes. Stir in cilantro. Reduce heat to medium, and cook, stirring occasionally, until flavors meld, 5 to 7 minutes. Season with salt and black pepper to taste.
4. Arrange about one-third of plantain slices (8 to 10 slices) crosswise along bottom of a 2-quart baking dish (such as an 11- x 7-inch baking dish). Top with half of lamb mixture (about 1 3/4 cups) and 1 cup mozzarella cheese. Repeat layering process 1 time using one-third of plantain slices, remaining lamb mixture, and remaining 1 cup mozzarella cheese. Top with remaining plantain slices, overlapping slightly if needed to fit.
5. Pour beaten egg evenly over plantains. Bake pastelón at 375°F until top is golden brown and bubbly, 20 to 25 minutes. Garnish with additional chopped cilantro. Serve hot.