Pabellon Plate (12 People) Recipe

Make dough

In a large bowl combine 3 cups pre-cooked cornmeal and 1 tsp salt. Gradually pour in 2 1/4 cups warm water while mixing with your hand until a soft, cohesive dough forms. Let rest 5 minutes; if dry, add 1-2 tbsp more water.

Shape arepas

Divide dough into 12 equal portions (about 3 oz / 85 g each). Roll each into a ball and flatten to discs about 3-3.5 inches wide and 1/2 inch thick. Smooth edges with damp hands.

Cook arepas

Heat a large nonstick skillet or griddle over medium heat and brush with a little vegetable oil (about 2 tbs total). Cook arepas 5-6 minutes per side until a golden crust forms and they sound hollow when tapped. If thicker, finish in a 350°F (175°C) oven for 8-10 minutes to cook through. Keep warm covered with a towel.

Serve

Split slightly and optionally spread butter before serving.

Rinse 6 cups rice in cold water until water runs clear. In a large pot, bring 9 cups water to a boil with 1.5 tsp salt and 1 tbsp oil or butter. Add rice, stir once, reduce heat to low, cover, and simmer 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes with lid on, then fluff with fork.

If using dried beans

Soak 3 cups dried black beans overnight or do a quick soak: boil beans in 9 cups water for 2 minutes, remove from heat and soak 1 hour. Drain and rinse.

Cook beans

Place soaked beans and 9 cups fresh water in a large pot. Bring to a simmer, reduce heat, and cook gently 60-90 minutes until tender (time varies). Skim foam as needed.

Season beans

In a skillet, heat 2 tbs oil over medium. Sauté 1 cup chopped onion, 1/2 cup chopped bell pepper and 4 tsp minced garlic until softened (3-4 minutes). Add cumin and oregano and cook 30 seconds. Stir in cooked beans with about 1-2 cups of their cooking liquid (reserve extra). Simmer 10-15 minutes to meld flavors. Season with 2 tsp salt, adjust to taste. If using canned beans, sauté aromatics, then add 6 cans drained beans and 2-3 cups water or stock and simmer 15-20 minutes.

Braise beef

Season 6 lbs beef chuck with salt and pepper. In a large heavy pot or Dutch oven heat 3 tbs oil over medium-high. Brown roast on all sides, working in batches if needed, about 8-10 minutes total.

Simmer

Add 6 cups beef broth (or water), 2 cups sliced onion, 6 tsp minced garlic, and bring to a simmer. Cover, reduce heat to low, and braise gently 2.5-3 hours until beef is fork-tender. Alternatively, cook in a pressure cooker 60-75 minutes per manufacturer directions.

Shred and finish

Remove beef to a cutting board and shred with two forks. In a skillet, heat remaining 1 tbs oil, sauté 1 cup diced green pepper and 1 cup grated carrot for 3-4 minutes. Add 6 tbs tomato paste, 2 tsp cumin, 2 tsp paprika and cook 1-2 minutes. Return shredded beef and about 1-2 cups braising liquid to skillet. Simmer over medium-low 10-15 minutes to concentrate flavors. Adjust salt and pepper to taste. Keep warm.

Peel 6 ripe plantains and slice diagonally into 1/2-inch thick pieces. In a deep skillet or pot heat 3 cups vegetable oil to 350°F (175°C) or medium-high. Fry plantain slices in batches 2-3 minutes per side until golden and caramelized. Use a slotted spoon to transfer to a paper-towel-lined tray and season lightly with 1 tsp salt while hot.

Set up plating station: warm arepas, keep rice, beans, shredded beef, and plantains hot. For each plate (or family style platter) assemble: 1 mini arepa (split if desired), about 1/2 cup cooked white rice, 1/2 cup black beans, 1/2 cup shredded beef, and 2-3 pieces fried plantain. Garnish with crumbled queso fresco and chopped cilantro, and serve lime wedges on the side.

This recipe yields portions to serve 12 people (12 mini arepas and accompaniments).