Maribel Araujo and Aristides Barrios’s Pabellon Arepa

Preparation

1. Step 1

   To cook the beef, put it in a medium pot and add enough water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, until just tender, about 3 hours, adding more water if needed to cover.

   Step 2

   Meanwhile, cook the black beans: Combine the beans with the onion, bell pepper, garlic, cumin, and Panela in a large pot and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, until tender, about 3 hours.

   Step 3

   Remove the beef to a plate and let it cool slightly; reserve the cooking broth. Once it is cool enough to handle, shred the beef into bite-size pieces.

   Step 4

   Heat the oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the onion, red bell peppers, and jalapeños, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the Panela and cook until the vegetables become slightly caramelized, about 5 minutes. Add the Worcestershire and simmer for 5 minutes. Add the tomato paste and 2 cups of the reserved cooking broth. Bring to a simmer and cook until slightly reduced, about 7 minutes. Add the butter and cook until melted. Add the beef and cook until just warmed through. Season with salt and pepper to taste. If the mixture is a little too dry, add more of the reserved broth.

   Step 5

   To cook the plantains, heat a scant 1/4 inch of oil in a deep skillet to 375°F. Slice the plantains on the diagonal into 1/4-inch-thick slices, and fry them, turning occasionally, until they are caramelized and dark brown, about 1 1/2 minutes. Remove from the skillet and drain on a paper-towel-lined plate.

   Step 6

   To make the arepas, preheat the oven to 375°F.

   Step 7

   Combine 7 1/2 cups lukewarm water and the salt in a large bowl and stir until the salt dissolves. Add the flour slowly, and mix with your hands until the dough comes together. Transfer the dough to a lightly floured flat surface and knead until smooth. Shape into a ball and let rest for 3 minutes.

   Step 8

   Remove a small piece of dough and roll it into a ball; if the dough cracks slightly, add a little more water, continue kneading, and let rest again. Once you reach the perfect texture, add the oil and knead it into the dough for a couple of minutes until blended. Using wet hands, divide the dough into 12 equal pieces and form each piece into a ball. Form the balls into flat round cakes about 1-inch thick and 5 inches in diameter.

   Step 9

   Heat about 2 tablespoons oil on a griddle or in a large frying pan over medium heat until it begins to shimmer. Fry 4 arepas at a time until golden brown on each side, about 7 minutes per side. Transfer to a baking sheet. When all of the arepas have been cooked, bake in the oven for 10 minutes.

   Step 10

   Season the beans with salt and pepper. Slice the arepas in half, and stuff them with the beans, beef, plantains, and cheese.