Place the meat in a large pot with 1.5 quarts of water, salt and pepper. Let it cook for 45 minutes to 1 hour.

To make the rice, add 1 cup of rice to 2 cups of water, salt and a little parsley. Heat over medium heat and when it starts to boil, cover the pot and let it simmer over low heat for 10-15 minutes until the rice is dry.

In a frying pan, put the caraotas (black beans) with a little olive oil to heat them up. Leave them covered for a few minutes, just enough to heat them without cooking them.

Place the Mama Lycha ripe plantains in the air fryer at 350 degrees for 10 minutes, then turn and cook for another 5 minutes.

Using 2 forks, begin to separate the already cooked meat little by little and in a pan add the tomato, onion, green pepper, tomato paste, a little salt and when it is well mixed, add the meat with a little beef broth. Leave to cook for 15 minutes.

To serve the Venezuelan Pabellon Criollo, add the rice, black beans, shredded meat, ripe plantains and it's ready.