Arepa Pabellón

Directions

1. 1

   In a food processor, place 1 bunch of chopped green onion, 1 cup of mayonnaise, 1/4 cup of water and 6 minced garlic cloves and blend on high until smooth. Transfer into a bowl and refrigerate.

2. 2

   Chop 1lb of chuck roast into cubes and cover with water in a large pot. Add 1 chopped bunch of green onions and 2 garlic cloves. Cook on medium heat for 4 hours. Once cooked and cooled down, shred the beef and set aside. Cook the shredded beef in a pan with 2 cups of the cooking liquid, 1/2 cup Sofrito, 1 tablespoons sazon, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon salt and a handful of chopped cilantro. Cook the beef for 15 minutes.

3. 3

   In a food processor, place 1 chopped bunch of green onion, 1 chopped red bell pepper, 6 chopped garlic cloves, half a chopped spanish onion and 2 tablespoons of olive oil. Pulse until finely chopped. Transfer into a frying and cook until the vegetables become soft and set aside.

4. 4

   Cover 1lb of black beans in a large pot of water and add 2 garlic cloves and a Spanish onion cut in half. Cook the beans until they become soft, roughly and hour and a half. Strain the beans, reserving 1 cup of the liquid. Transfer back in the pot with 1 teaspoon sazon, 1 teaspoon garlic powder, 1 teaspoon salt and a handful of chopped cilantro. Cook for 15 minutes.

5. 5

   In a bowl, combine 2 cups of white corn meal with 2 cups of water and a teaspoon of salt. Kneed the dough until fully combined. Shape the arepas to be the size of your palm and half and inch thick. Place onto a nonstick pan and cook on both sides until fully cooked.

6. 6

   Open the arepa in half and stuff with shredded mozzarella, fried plantains, shredded beef, beans, grated cotija cheese. Serve with a side of the garlic sauce and enjoy!