Pabellón Criollo

🛒 Ingredients

• Beef flank or brisket 200 g · 380 kcal
• White onion 20 g · 8 kcal
• Red bell pepper 20 g · 6 kcal
• Garlic cloves 5 g · 7 kcal
• Tomato paste 10 g · 8 kcal
• Vegetable oil 8 g · 72 kcal
• Long-grain white rice 70 g · 252 kcal
• Black beans 70 g · 245 kcal
• Green bell pepper 20 g · 6 kcal
• Ripe plantain 200 g · 200 kcal

👨‍🍳 Instructions

1. Prepare the shredded beef: Boil the beef flank/brisket until tender, about 2-3 hours. Remove, let cool, then shred the meat finely with forks.
2. In a pan, heat vegetable oil and sauté diced white onion, red bell pepper, and garlic until fragrant. Add the shredded beef, tomato paste, and spices (cumin, oregano, bay leaf) and simmer for 15-20 minutes until flavors meld.
3. Prepare the black beans: Soak dry black beans overnight, then boil them until very tender. In a separate pan, sauté diced white onion, green bell pepper, and garlic in vegetable oil. Add this sofrito to the beans along with cumin, oregano, and salt, simmering for 20-30 minutes until thickened.
4. Cook the white rice: Rinse long-grain white rice and cook it in boiling water with a dash of vegetable oil and salt according to package instructions, until fluffy.
5. Fry the plantains: Peel and slice the ripe plantain diagonally into thick pieces. In a frying pan, heat vegetable oil and fry the plantain slices until golden brown and caramelized on both sides.
6. Assemble the Pabellón Criollo: Arrange generous portions of shredded beef, black beans, white rice, and fried plantain slices side by side on a large plate to serve.