Pabellón Criollo
Ingredientsfor 2
570
Cal
38g
Protein
64g
Carbs
16g
Fat
- 11 lb flank steak
- 22 cups cooked black beans
- 32 cups long-grain white rice, cooked
- 42 ripe plantains, sliced diagonally ½-inch thick
- 51 large white onion, diced, divided
- 64 cloves garlic, minced, divided
- 73 Roma tomatoes, diced
- 81 red bell pepper, diced
- 91 teaspoon cumin
- 101 teaspoon paprika
- 114 tablespoons vegetable oil
- 12Salt and black pepper to taste
- 13Fresh cilantro for serving
Instructions
- 1
Simmer the flank steak in salted water with half the onion, half the garlic, and bay leaf for 30–40 minutes until very tender. Remove and shred with two forks into thin, long strips. Reserve the broth.
- 2
Make the caraotas (black beans): heat 1 tablespoon oil in a saucepan, cook remaining onion until golden, add garlic, then cooked black beans and a splash of reserved broth. Cook over medium heat for 10 minutes, mashing some beans for a creamy consistency. Season with cumin, salt, and pepper.
- 3
Make the pabellón base: heat 2 tablespoons oil in a skillet over medium-high heat. Cook remaining onion and bell pepper until softened. Add tomatoes and cook until broken down into a sauce. Add the shredded beef, season with paprika, salt, and pepper, and toss to coat.
- 4
Fry plantain slices in remaining oil over medium heat for 3 minutes per side until golden and caramelized — they should be sweet and tender. Serve all four components side by side in a single plate: rice, black beans, shredded beef, and sweet plantains. Garnish with cilantro.