Pabellón Criollo

Boil the beef in salted water with half an onion and 2 garlic cloves for 1–1.5 hours until tender, then let it cool and shred it into thin strands.

Finely chop the remaining onion, tomatoes, and bell pepper, and mince the garlic; sauté everything in oil for 5–7 minutes until softened, then add cumin, salt, and black pepper.

Add the shredded beef to the sofrito and simmer over medium heat for 15–20 minutes, so the meat absorbs the sauce well.

Heat the black beans in oil together with finely chopped onion, garlic, a pinch of cumin, and salt, stirring until creamy, about 10 minutes.

Cook the rice in salted water until done, about 15–18 minutes, then drain.

Cut the ripe plantains diagonally into slices about 1 cm thick and fry in oil until golden brown on both sides, 2–3 minutes per side.

Serve the dish on one plate with separate portions, without mixing them: rice, beans, stewed beef, and fried plantains.