Pabellón Criollo

7 steps. Take it one step at a time.

1. 01

   Place the flank steak

   Place the flank steak in a large pot with enough water to cover it. Add half an onion and a pinch of salt. Bring to a boil at 212°F (100°C), then reduce heat and simmer for 1 to 1.5 hours until the meat is tender.

   1 hr 30 min
2. 02

   Remove the beef from the broth and let it cool slightly

   Remove the beef from the broth (save a cup of broth for later) and let it cool slightly. Shred the beef by hand or with two forks into thin strands.

3. 03

   Heat 2 tablespoons of oil

   In a large skillet, heat 2 tablespoons of oil. Sauté the remaining onions, garlic, and bell peppers until softened. Add the shredded beef, cumin, and a splash of the reserved beef broth. Cook for 10-15 minutes until the flavors meld and the liquid has reduced.

   15 min
4. 04

   Prepare the white rice according

   In a separate pot, prepare the white rice according to package instructions (usually 1 part rice to 2 parts water).

   20 min
5. 05

   Heat the black beans

   Heat the black beans in a saucepan with a little bit of the sautéed onion and garlic mixture. Add a pinch of cumin and simmer until hot and flavorful.

   10 min
6. 06

   Peel the ripe plantains

   Peel the ripe plantains and slice them diagonally into 1/2-inch thick slices. Fry in hot oil (350°F / 177°C) until golden brown and caramelized on both sides.

   5 min
7. 07

   Serve by arranging a portion of rice, beef, and beans

   Serve by arranging a portion of rice, beef, and beans on a plate. Place the fried plantains (tajadas) on the side. Optional: serve with a slice of fresh salty cheese or avocado.