Pabellón Criollo is much more than a dish; it is a symbol of Venezuelan identity. This delicious combination of flavors represents the cultural fusion of our country, with indigenous, African, and European influences. At Tasty Bites, we teach you how to prepare it step by step so you can enjoy authentic Venezuelan cuisine at home.
Ingredients (for 4 people)
For the shredded beef:
- 1 kg flank steak or meat for shredding
- 2 large onions, chopped
- 3 garlic cloves, crushed
- 2 ripe tomatoes, chopped
- 1 red bell pepper, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 cup red wine (optional)
- Enough water to cover the meat
For the black beans:
- 2 cans of black beans (or 500g soaked dry beans)
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon vegetable oil
- Salt to taste
- Optional: fresh cilantro, chopped
For the rice:
- 2 cups white rice
- 4 cups water
- 1 tablespoon vegetable oil
- Salt to taste
For the ripe plantains:
- 4 ripe plantains
- Vegetable oil for frying
- Salt to taste
To accompany:
- 200g hard white cheese, grated
- Avocado slices (optional)
Instructions
1. Prepare the shredded beef
In a large pot, heat the oil over medium heat. Add the onion, garlic, tomato, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
Add the meat cut into large pieces. Season with salt and pepper. Add the red wine if using, and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the meat is tender and shreds easily.
Once cooked, remove the meat from the broth and shred it with two forks. Reserve the broth for other preparations.
2. Cook the black beans
In a skillet, heat the oil and sauté the onion and garlic until translucent. Add the black beans (drained if canned) and a little water if necessary. Cook over medium heat for 10-15 minutes, stirring occasionally. Season with salt and cilantro if desired.
3. Prepare the rice
In a pot, heat the oil and add the rice. Stir until lightly toasted. Add the water and salt. Bring to a boil, then cover and cook over low heat for 18-20 minutes, or until the water is absorbed and the rice is tender.
4. Fry the plantains
Peel the plantains and cut them in half lengthwise. In a skillet with hot oil, fry the plantains until golden on both sides. Drain on paper towels and season with salt.
5. Assemble the Pabellón
Serve the rice as the base. Add a portion of black beans, then the shredded beef. Place the fried plantains on the side and sprinkle generously with grated cheese. Accompany with avocado slices if desired.
Enjoy this traditional Venezuelan dish that combines unique flavors and connects us with our roots!