Pabellón Criollo

Step by stepInstructions

1. Simmer the beef: place it in a pot with water to cover and 1 tsp salt, bring to a boil, then lower the heat, cover, and cook at a gentle simmer for 60 to 75 minutes until fork-tender.
2. Shred the warm beef with two forks and reserve 1 cup of the cooking broth.
3. Meanwhile, drain the soaked beans, cover with fresh water, and simmer 45 to 60 minutes until creamy and tender; season with salt and keep warm.
4. Make the sofrito: heat 2 tbsp of the oil in a large skillet over medium heat and cook the onion and bell pepper for 8 minutes until soft, add the garlic for 1 minute, then the tomatoes, cumin, oregano, salt, and pepper, and cook 5 minutes until thickened.
5. Stir the shredded beef and reserved broth into the sofrito and simmer 15 minutes until the sauce is rich and absorbed.
6. Cook the rice: heat the remaining oil in a pot, add the rice and stir 2 minutes, add 3 1/2 cups water and 1 tsp salt, bring to a boil, cover, and simmer on low for 18 minutes; rest 5 minutes off the heat.
7. Fry the plantain slices in 1/2 inch of hot oil for 2 to 3 minutes per side until golden and caramelized; drain on paper towels.
8. Plate the rice with the beef and beans, and crown the dish with the tajadas — serve hot.