Pabellón Burritos with Chipotle Mechada and Sweet Plantain

Method

1. Put the beef in one piece in a 20 cm pot with the water, bay leaves and part of the salt. Bring to the boil on high heat, skim, then lower to medium-low heat, cover and simmer for 1 h 15 min, until it shreds easily with a fork. Keep a little of the broth.

   Add in this stepBeef flank steak (or brisket) 300 gWater 1,000 mlBay leaves 1Salt ½ tsp

   high heat→medium-low heat

2. Rice: put the rinsed, drained rice, the water and salt in a 14 cm pot and bring to the boil on high heat. When the water has dropped to the level of the rice, cover, lower to low heat and cook for 15 min, then turn off the heat and leave for 5 min. Fork through the lime juice and chopped cilantro.

   Add in this stepLong-grain rice 100 gWater for the rice 190 mlSalt (for the rice) ¼ tspLime ½Chopped cilantro (coriander) 2 tbsp

   high heat→low heat

3. Peel the plantain and cut it into 1.5 cm cubes. Pour the oil 1 cm deep into a 20 cm pan and heat it on medium heat to 170 °C, then fry the plantain for 5 min, turning now and then, until golden and deeply caramelised. Add it carefully, as the oil can spit.

   Add in this stepRipe plantain 1Vegetable oil for frying 120 ml

   medium heat

4. Shred the beef finely along the grain. Heat the oil in a 24 cm frying pan on medium heat and cook the chopped onion, bell pepper and garlic for 5 min. Add the tomato paste, cumin and chipotle and stir for 30 seconds until fragrant, then add the beef, half a ladle of broth and part of the salt and simmer on medium-low heat for 7 min. Cook it almost dry so the burritos don't go soggy.

   Add in this stepVegetable oil (for the sofrito) 1 tbspOnion ½Red bell pepper ½Garlic cloves 2Tomato paste 1½ tbspGround cumin ¾ tspGround chipotle chilli ½ tspSalt ¾ tsp

   medium heat→medium-low heat

5. Put the beans and the remaining salt in a small 14 cm pot and warm on medium-low heat for 4 min, roughly mashing with a fork until thick.

   Add in this stepCooked black beans, drained 200 gSalt ¼ tsp

   medium-low heat

6. Heat a dry pan on medium heat and warm each tortilla for 30 sec per side until soft and pliable. Cold tortillas tear when you roll them.

   Add in this stepLarge flour tortillas (25–30 cm) 2

   medium heat

7. Spread the beans across each tortilla just below the centre, then line up rice, beef, plantain, cheese and sour cream on top. Fold the bottom over the filling, tuck in the sides and roll up tightly. Overfilling makes them burst.

   Add in this stepMonterey Jack, grated 60 gSour cream 2 tbsp

8. Heat a 26 cm pan on medium heat, put the burritos in seam side down and toast for 2 min per side until golden and crisp; work in batches if the pan is small. Cut in half to serve.

   medium heat