Pabellon Criollo On Crispy Fried Plantains

1. 1

   Heat up oil in a large saute' pan. Rub flank steak with creole seasonings. Brown flank steak on each side.

2. 2

   In the slow cooker, place browned flank steak and all the rest of the ingredients, but do not add salt and pepper until tasting at the end. Cover and set on low for 8 hours.

3. 3

   When 8 hours is up, take two forks and shred the meat. Mix with sauce. Taste, then add appropriate amount of salt and pepper. I find that I usually need pepper, but not much salt, if any.

4. 4

   The shredded meat keeps great on the warm in the crock pot while I make the crispy plantains. The meat also tastes great on a soft potato dinner roll.

5. 5

   Peel the plantains and cut in half. Cut each half down the middle, making a oblong shape.

6. 6

   Set up a bowl with water and salt in it by the stove.

7. 7

   Heat up oil in a large saute' pan to 325F. Drop cut plantains into oil until slightly golden. About a minute. It may need to be turned to ensure all sides are golden brown.

8. 8

   Pull plantains from oil with a slotted spoon and place on paper towel lined cookie sheet. When cool enough to touch, place on counter and flatten with bottom side of a plate until 1/2 inch thick. It should be in an oval like rectangle shape. Drop into salted water. Repeat with all of the plantains. Soak for 1 minute.

9. 9

   Make sure that oil is heated back up to 325F. Pat dry plantains, then drop in oil for a final fry. It will take about 2 minutes a side. Drain on paper towel and season with salt.

10. 10

    Assemble crispy plantains with Pabellon Criollo and cole slaw. Serve immediately.

* Per serving · 4 servings · Values may vary.