Pabellón Criollo

• 4 thick-cut bacon slices (about 7 oz.), chopped
• 4 garlic cloves, chopped
• 2 1/2 cups chopped yellow onions (about 2 medium onions), divided
• 2 cups chopped red bell peppers (about 2 medium bell peppers), divided
• 1 1/2 pounds skirt steak, cut against the grain into 2-in.-thick strips
• 7 cups lower-sodium chicken broth, divided
• 2 teaspoons kosher salt, divided
• 1 3/4 teaspoons ground cumin, divided
• 1/2 teaspoon black pepper
• 12 ounces dried black beans (about 1 3/4 cups)
• 2 tablespoons grated panela (unrefined whole cane sugar) or dark brown sugar
• 1/2 cup canola oil, divided
• 1 1/2 teaspoons achiote paste, divided
• 2 teaspoons Worcestershire sauce
• 2 ripe large plantains, peeled
• Cooked white rice
• 2 ounces Cotija cheese, crumbled (about 1/2 cup)

1. Cook bacon in a Dutch oven over medium-high, stirring occasionally, until bacon is starting to crisp, 8 to 10 minutes. Add garlic, 1 1/2 cups of the onions, and 1 cup of the bell pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add steak and 6 cups of the broth, 1 teaspoon each of the salt and cumin, and 1/2 teaspoon of the pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until steak is tender, about 1 hour and 30 minutes.
2. Using tongs, remove steak from broth. Cool slightly, and shred meat into very thin threads. Add beans and panela to broth. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until beans are tender, about 2 hours.
3. Heat 1/4 cup of the oil in a large skillet over medium-high. Add 3/4 teaspoon each of the salt and achiote paste, and remaining 1 cup onions, 1 cup bell peppers, and 3/4 teaspoon cumin. Cook, stirring occasionally, until softened, about 6 minutes. Stir in shredded meat; cook, stirring occasionally, until vegetables are tender and meat begins in crisp around edges, about 8 minutes. Reduce heat to low, stir in Worcestershire sauce and remaining 1 cup broth; cook, stirring occasionally, until liquid has absorbed, 15 to 20 minutes.
4. Cut the plantains diagonally into 1/2-inch-thick slices. Heat remaining 1/4 cup oil in a large nonstick skillet over medium. Cook plantains until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with remaining 1/4 teaspoon salt.
5. Divide meat, plantains, and rice evenly between 4 plates. Using a slotted spoon, place beans on plates, and sprinkle with cheese.

bacon, garlic, yellow onions, red bell peppers, skirt steak, lower, kosher salt, ground cumin, black pepper, black beans, panela, canola oil, achiote paste, worcestershire sauce, plantains, white rice, cotija cheese

Taken from www.myrecipes.com/recipe/pabellon-criollo (may not work)