Pabellón Criollo

Prepare the Shredded Beef (Carne Mechada)

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Add the flank steak or brisket to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender and can be easily shredded.

Remove the meat from the pot and shred it using two forks. Set aside.

In the same pot, add the chopped tomatoes, tomato paste, ground cumin, paprika, salt, and black pepper. Cook for about 5 minutes, then return the shredded meat to the pot. Stir to combine and simmer for another 10 minutes.

Prepare the Black Beans (Caraotas Negras)

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Add the soaked black beans, ground cumin, dried oregano, salt, black pepper, and water. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender. If necessary, add more water during cooking to keep the beans covered.

Prepare the Rice

In a medium pot, bring the water to a boil.

Add the white rice, vegetable oil, and salt. Stir once, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

Prepare the Fried Plantains (Plátanos Fritos)

Peel the plantains and cut them into diagonal slices about 1/2 inch (1.25 cm) thick.

In a large skillet, heat the vegetable oil over medium-high heat.

Fry the plantain slices in batches until golden brown on both sides, about 2-3 minutes per side.

Remove the fried plantains from the skillet and drain on paper towels.

Assemble the Pabellón Criollo

On each serving plate, arrange a portion of the shredded beef, black beans, white rice, and fried plantains.