1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
4 bay leaves
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/4 green bell pepper, diced
2 cloves garlic, minced
1 shallot, diced
1 scallion, chopped
2 teaspoons paprika
2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Freshly ground pepper
3 tablespoons sugar
1 1/2 tablespoons vegetable oil, plus more for greasing and frying
1 1/2 tablespoons unsalted butter
1 tablespoon salt
3 1/2 cups precooked cornmeal (such as P.A.N. brand)
1/4 cup plus 2 tablespoons all-purpose flour
1 1/4 cups cilantro (leaves and stems)
1/2 cup extra-virgin olive oil
1 medium avocado, halved, seeded and peeled
1/4 green bell pepper, chopped
1 scallion, chopped
4 teaspoons white vinegar
1 clove garlic, crushed
Kosher salt and freshly ground pepper