Pabellón Criollo
Shredded beef, rice, beans.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Boil the beef: Place the flank steak in a pot covered with water, half an onion, and salt. Simmer for 1.5 to 2 hours until tender enough to shred. Reserve 1 cup of the beef broth.
- 2
Shred the meat: Remove the steak from the broth, let it cool slightly, and shred it entirely using two forks.
- 3
Prepare the sofrito: In a large skillet, heat 2 tbsp of oil and sauté the remaining diced onion, red bell pepper, and minced garlic until soft and translucent.
- 4
Simmer the beef: Add the shredded beef, crushed tomatoes, cumin, and the reserved beef broth to the skillet. Simmer on low heat for 15-20 minutes until the liquid reduces and flavors meld.
- 5
Fry the plantains: While the beef simmers, fry the ripe plantain slices in hot oil until deeply caramelized and sweet.
- 6
Assemble the plate: Serve the shredded beef (carne mechada) alongside the black beans, white rice, and fried plantains.
Plan it in Listahan
Add Pabellón Criollo to your week, check it against your household's allergens, and build the shopping list automatically.