Pabellón Criollo Recipe

Soak and simmer beans

Rinse 2 cups dried black beans under cold water. Place in a large bowl, cover with 4 cups water, and soak at least 4 hours or overnight. Drain and rinse.

Transfer soaked beans to a large pot. Add 8 cups fresh water (or enough to cover by about 2 inches), 1 bay leaf, 1 small peeled onion, and 3 whole garlic cloves. Bring to a boil over high heat, reduce to a simmer, and cook gently for 60–90 minutes until beans are tender. Skim foam as needed.

Once tender, remove bay leaf, onion and garlic pieces (or mash them into the beans if you prefer a thicker texture). Stir in 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbs olive oil. Simmer 5 more minutes to meld flavors. Taste and adjust salt. Keep warm until plating.

Cook the beef

Place 1 lb flank or skirt steak in a medium pot and add 3 cups broth, 1 medium sliced onion, and 1 minced garlic clove (from the measured 3; reserve others used elsewhere). Bring to a simmer, cover, and cook gently 45–60 minutes until meat is fork-tender. Alternatively, cook in a pressure cooker/Instant Pot on high pressure for 25–30 minutes with a natural release.

Shred and sauté

Remove beef from the pot, reserve 1/2 cup cooking liquid, and shred the meat using two forks. In a large skillet, heat 1 tbs olive oil over medium heat. Add the other 2 minced garlic cloves, 1 medium sliced onion, 1/2 sliced green pepper and 1/2 sliced red pepper. Sauté 4–5 minutes until softened.

Add shredded beef to the skillet along with 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and about 1/4–1/2 cup reserved cooking liquid to keep it saucy. Stir and cook 6–8 minutes, breaking up any large pieces, until well combined and slightly caramelized at the edges. Stir in 2 tbs chopped cilantro if using. Keep warm.

Peel 2 ripe plantains (cut off ends, slice through skin lengthwise and remove). Slice diagonally into 1/2-inch thick pieces.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry plantain slices in batches 1–2 minutes per side, until golden brown and caramelized. Remove with a slotted spoon to a paper towel-lined plate and sprinkle lightly with 1/4 tsp salt. For a lighter option, brush slices with oil and roast at 425°F (220°C) for 15–18 minutes, flipping once.

Rinse 1 cup long-grain rice under cold water until the water runs clear. Drain well.

In a small saucepan combine rinsed rice, 1.75 cups water, 0.5 tsp salt, and 1 tsp olive oil or butter. Bring to a boil, stir once, reduce heat to low, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, 5–10 minutes. Fluff with fork before serving.

Plate: spoon a portion of white rice, top with a scoop of black beans, add a serving of shredded beef, and arrange 3–4 fried plantain slices on the side.

Finish with a sprinkle of crumbled queso fresco (optional), chopped cilantro, and lime wedges on the side for squeezing. Serve warm as a hearty, nutrient-rich breakfast.