👨‍🍳 Instructions

1. 1

   Prepare the shredded beef (Carne Mechada): Place the flank steak in a large pot and cover with 8 cups of water or beef broth. Add 2 tsp of salt and the optional bay leaf. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. Skim off any impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 3 hours
2. 2

   While the beef cooks, prepare the rice and beans. For the rice: Rinse 2 cups of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.

   ⏱️ 25 minutes
3. 3

   For the black beans (Caraotas Negras): If using dried beans, soak them overnight or use a quick soak method. Drain and rinse. Place beans in a pot with enough fresh water to cover by about 2 inches. Add a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until tender. If using canned beans, drain and rinse them, then simmer gently in a saucepan with a little water or broth for about 15-20 minutes until heated through and slightly thickened. Season with salt and pepper to taste.

   ⏱️ 2 hours (for dried), 20 minutes (for canned)
4. 4

   Once the beef is tender, remove it from the broth and let it cool slightly on a cutting board. Reserve about 1 cup of the cooking broth. Using two forks, shred the beef into thin strands. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chopped onion, bell peppers, and diced tomatoes. Sauté for 5-7 minutes until softened and slightly browned. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded beef, cumin, oregano, and the reserved beef broth. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for at least 20-30 minutes, allowing the flavors to meld and the sauce to thicken slightly. The beef should be moist and flavorful.

   ⏱️ 45 minutes
5. 5

   Prepare the fried plantains (Tajadas): Peel the ripe plantains and slice them lengthwise into thin strips, about 1/4 inch thick. Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the plantain slices in a single layer, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and caramelized. Remove with a slotted spoon and drain on paper towels. The plantains should be sweet and tender with crispy edges.

   ⏱️ 15 minutes
6. 6

   Assemble the Pabellón Criollo: On each plate, create four distinct sections. Place a generous portion of fluffy white rice on one side. Add a mound of tender black beans next to the rice. Arrange the flavorful shredded beef (carne mechada) alongside the beans. Finally, place the sweet, caramelized fried plantain slices (tajadas) on the remaining side. The goal is for each element to be visible and for the diner to enjoy them together or separately.

   ⏱️ 5 minutes