Arepa Pabellon Recipe

Brown and braise

Pat the beef roast dry and season with 1 tsp salt and 1/2 tsp black pepper. In a large heavy pot or Dutch oven, heat 2 tbs vegetable oil over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side, then remove and set aside.

Saute aromatics

Reduce heat to medium. Add the halved onion and chopped green pepper to the pot and cook until softened, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1 minute.

Braise until tender

Return the roast to the pot. Add 600 ml beef broth (or water), bay leaf, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, remaining 1 tsp salt, and remaining 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Simmer gently until the beef is fork-tender, about 2 to 2 1/2 hours. (Alternatively, cook in a slow cooker on low 6–8 hours or pressure cook 60–75 minutes.)

Shred and finish

Remove the beef and let cool slightly. Reserve 1 cup of the braising liquid. Shred the beef with two forks. Return shredded beef to the pot with reserved braising liquid and cook over medium heat 5–8 minutes to absorb flavors. Taste and adjust seasoning. Stir in chopped cilantro if using. Keep warm for assembly.

Peel each ripe plantain by cutting off ends and slicing lengthwise through the skin, then remove skin. Slice plantains diagonally into 1/2-inch (1–1.5 cm) thick pieces.

Heat a large skillet over medium heat and add 1 tbs vegetable oil and 2 tbs butter. When butter is melted and hot, add plantain slices in a single layer. Cook until deeply golden and caramelized on the first side, 3–4 minutes, then flip and cook another 2–3 minutes. Work in batches if needed. Transfer to paper towels and sprinkle with 1/4 tsp salt. Keep warm.

In a small saucepan or skillet, heat 1 tbs olive oil over medium heat. Add the finely chopped 1/2 onion and cook until translucent, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds.

Add the drained and rinsed canned black beans, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime juice (if using). Stir and mash about 1/3 of the beans with the back of a spoon to create a slightly creamy texture. Simmer gently 5–7 minutes until heated through. Taste and adjust seasoning; keep warm.

In a mixing bowl combine 2 cups pre-cooked cornmeal, 1 tsp salt and 2 cups warm water. Mix with your hand until a soft, moist dough forms; let rest 3–5 minutes to hydrate. The dough should hold together and be moldable—if too dry add 1–2 tbs water, if too wet add 1 tbs cornmeal.

Divide dough into 6 equal portions (about 150 g / 5 oz each). Shape each portion into a ball, then flatten to form a disk about 3–4 inches (7–10 cm) wide and 1/2-inch (1.3 cm) thick.

Heat a large nonstick skillet or griddle over medium heat and add 1 tbs oil or butter. Cook arepas 5–7 minutes per side until a golden crust forms and they sound hollow when tapped. Reduce heat if they brown too quickly. For a crispier, fully-cooked interior, finish arepas in a 180°C/350°F oven for 8–10 minutes.

Split each arepa open with a knife or pull apart with hands to create a pocket for filling.

Warm the shredded beef, black beans and plantains if needed. Open each arepa and layer: 2–3 tbs black beans, 3–4 tbs shredded beef, 3–4 slices of sweet plantain. Crumble 30–40 g of queso fresco on top (adjust to taste).

Garnish with chopped cilantro and serve with lime wedges on the side. Serve immediately while arepas are warm and cheese is slightly melty.