Pabellón Criollo

Pabellón Criollo—a dish that encapsulates the soul and essence of the country’s rich culinary heritage. Imagine a plate adorned with shredded beef, black beans, white rice, and sweet plantains, creating a vibrant and harmonious symphony of tastes and textures.

Ingredients:

For the Shredded Beef:

• 1 pound flank steak or skirt steak
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Vegetable oil for cooking

For the Black Beans:

• 1 can black beans, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

For the White Rice:

• 1 cup white rice
• 2 cups water
• Salt to taste

For the Sweet Plantains:

• 2 ripe plantains, sliced
• Vegetable oil for frying

Instructions:

1. Prepare the Shredded Beef:
   1. In a pot, heat vegetable oil over medium heat. Sauté chopped onions, bell peppers, and minced garlic until softened. Add the steak, cumin, dried oregano, salt, and black pepper. Cook until the beef is browned and cooked through. Shred the beef with forks and set aside.
2. Cook the Black Beans:
   1. In another pot, heat vegetable oil over medium heat. Sauté chopped onions and minced garlic until translucent. Add the black beans, ground cumin, salt, and black pepper. Cook until the beans are heated through and infused with flavors.
3. Prepare the White Rice:
   1. In a rice cooker or pot, combine white rice, water, and salt. Cook until the rice is fluffy and tender.
4. Fry the Sweet Plantains:
   1. In a pan, heat vegetable oil over medium heat. Fry the sliced plantains until they are golden brown on both sides. Remove and place on paper towels to absorb excess oil.
5. Assemble Pabellón Criollo:
   1. On a plate, arrange portions of shredded beef, black beans, white rice, and sweet plantains. Serve the components side by side, creating a visually appealing and delicious Pabellón Criollo.