Pabellon Recipe

Braise the beef

Place beef chunks, chopped onion, smashed garlic, quartered green pepper, bay leaves, 1.5 tbsp salt, 1 tsp black pepper and 4 cups water or stock into a large pot. Bring to a simmer over medium-high heat, then reduce to low, cover and simmer gently until the meat is very tender and shreds easily, about 2 to 2.5 hours. Alternatively use a pressure cooker: cook at high pressure for 45 minutes and allow natural release.

Shred and reduce

Remove the beef from the pot, reserve 1 cup of the braising liquid, discard bay leaves and pepper quarters. Shred the beef finely with two forks or by hand. Strain and skim fat from the reserved cooking liquid if desired.

Sauté and finish the ragu

Heat 2 tbsp vegetable oil in a wide skillet over medium heat. Add shredded beef and sauté 2 minutes. Stir in 2 tbsp tomato paste and 1 tsp ground cumin, cook 1–2 minutes to develop flavor. Add 1 tbsp vinegar and about 1/2 to 1 cup reserved braising liquid (add more for saucier ragu), simmer 5–8 minutes until sauce clings to meat. Taste and adjust seasoning with salt and pepper.

If using dried beans (soaked)

Place soaked and drained black beans in a medium pot with 6 cups fresh water, 1 chopped small onion, 2 minced garlic cloves and 1 bay leaf. Bring to a boil, reduce heat and simmer partially covered until beans are tender, 60–90 minutes depending on bean age. Skim foam occasionally and add water if needed so beans stay submerged.

If using canned beans (quick method)

Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté the finely chopped onion until translucent, about 4–5 minutes. Add 2 minced garlic cloves and 1/2 tsp ground cumin, cook 30 seconds. Add 2 cups rinsed canned black beans with 1/2 cup water or reserved bean liquid, simmer 8–10 minutes to marry flavors. Mash 1/3 of the beans with the back of a spoon for a slightly creamier texture. Stir in 1 tsp salt (adjust to taste) and remove bay leaf if used.

Heat about 1/2 inch oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Slice each peeled ripe plantain on the diagonal into 1/4-inch thick pieces. Fry plantain slices in batches (do not overcrowd) 1.5–3 minutes per side until deeply golden and caramelized. Drain on paper towels and sprinkle lightly with 1/2 tsp salt while hot.

Combine 1.5 cups rinsed long-grain rice, 3 cups water, 1/2 tsp salt and 1 tsp oil in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

To plate one serving: spoon about 1 cup cooked rice onto each plate. Add 1/2 to 3/4 cup shredded beef ragu, 1/2 cup warm black beans, and 4–6 fried plantain slices. Sprinkle with 2 tbsp crumbled queso blanco and 1 tsp chopped cilantro if using. Serve with a lime wedge on the side. Repeat for remaining servings.

Storage and reheating: Store components separately in airtight containers up to 3–4 days (beef and beans) and 1–2 days for fried plantains for best texture. Reheat beef and beans gently on the stove with a splash of water; crisp plantains in a 350°F oven for 5–8 minutes or briefly in a hot skillet.