Pabellon Recipe

Cook the beef

Trim excess fat from the beef chuck. Place the roast in a large pot and add beef broth (or water) to cover. Add 1/2 onion (quartered), 2 garlic cloves (smashed), bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, cover and cook until fork-tender, about 2 to 2.5 hours (or pressure cook 45–60 minutes).

Shred the meat

Remove the beef from the pot and let rest 10 minutes. Reserve 1 cup cooking liquid. Using two forks (or your hands), shred the beef into bite-sized strands and discard the bay leaf and onion pieces.

Prepare sofrito and finish

Finely dice the remaining 1/2 onion, mince 2 garlic cloves, and dice the green bell pepper and tomatoes. In a large skillet, heat 2 tbs vegetable oil over medium heat. Add diced onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds. Add bell pepper and cook 2 minutes. Stir in tomatoes and tomato paste; cook until tomatoes break down and mixture thickens, about 5 minutes. Add cumin, oregano, remaining 1 tsp salt, 1/4 tsp black pepper and white vinegar; stir to combine.

Add shredded beef and 1/2 to 1 cup reserved cooking liquid to the skillet. Reduce heat to low and simmer, stirring occasionally, until flavors meld and sauce coats the meat, about 10–15 minutes. Taste and adjust salt/pepper. Keep warm until assembly.

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Finely dice 1/2 onion and mince 2 garlic cloves. Sauté onion until translucent, 3–4 minutes, then add garlic and cook 30 seconds.

Add drained black beans and 1/2 cup reserved bean or beef cooking liquid (or water). Stir in 1/2 tsp cumin, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and mash about one-third of the beans with the back of a spoon to thicken the sauce. Simmer 8–10 minutes until heated through. Stir in chopped cilantro, if using. Keep warm.

Peel the ripe plantains and slice on the diagonal into 1/4-inch to 1/2-inch thick slices.

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C). Fry plantain slices in batches without crowding until deeply golden and caramelized, 2–3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle lightly with 1/4 tsp salt. Keep warm.

Divide cooked white rice among 4 plates (about 1 cup rice per serving). Spoon a portion of shredded beef next to the rice, add 3/4 cup warm black beans, and arrange 4–6 fried plantain slices on the plate.

Crumble 1/4 cup queso fresco over each plate (or sprinkle to taste). Garnish with fresh cilantro leaves and serve with lime wedges on the side. Serve immediately.