Pabellón Criollo
A vibrant and flavorful dish featuring shredded beef, black beans, sweet plantains, and rice.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine and Marinate
In a large bowl, combine flank steak, garlic, onion, bell pepper, cumin, salt, and black pepper.
- 2
Refrigerate
Cover and refrigerate for at least 1 hour or overnight for best results.
- 3
Brown the Beef
Preheat a large pot with oil over medium-high heat, and brown the beef on all sides.
Preparing the Black Beans
- 1
Rinse Beans
Rinse the soaked beans thoroughly.
- 2
Sauté Aromatics
In a large pot, sauté onion and garlic until translucent.
- 3
Cook Beans
Add beans, cumin, bay leaf, and enough water to cover. Bring to a boil.
Tip: Do not add salt to the beans until they’re fully cooked to avoid toughening them. Crush a few beans against the pot to thicken the sauce towards the end of cooking.
How to Make Pabellón Criollo
Total time: 4 h 40 min · Yields 4 servings
- 1
Simmer Beef
Add beef broth and tomato paste to the browned beef; cover and simmer on low heat until tender, about 2 hours.
- 2
Cook Beans
Reduce heat to low and simmer beans until tender, about 1-2 hours; season with salt and pepper.
- 3
Fry Plantains
In a skillet, fry plantain slices in hot oil until golden and caramelized; drain on paper towels.
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