Pabellón criollo

Ingredients12

• beef flank or skirt steak600 g
• onion2
• garlic4 cloves
• red bell pepper1
• tomato2
• cooked black beans400 g
• long-grain white rice300 g
• ripe plantains2
• ground cumin1 tsp
• saltto taste
• vegetable oil80 ml
• water1.2 L

Method

1. Cover the beef with water, half an onion, and salt. Simmer until very tender, about 1 hour, then shred and reserve the broth.
2. Sauté chopped onion, garlic, bell pepper, and tomato in oil until soft. Add the shredded beef, cumin, and a little broth; cook until moist but not soupy.
3. Warm the black beans with a little sautéed onion and garlic, salt, and a splash of broth until thick and creamy.
4. Rinse the rice and cook it in salted water until fluffy, then drain if needed and keep warm.
5. Peel the plantains, slice them on a diagonal, and fry in hot oil until golden on both sides.
6. Serve the beef, black beans, white rice, and fried plantains side by side on each plate.