Pabellón Criollo

About This Recipe

Pabellón criollo is Venezuela's national plate — the four components representing the country's multicultural heritage: the white rice comes from Spanish colonial settlers, the black beans were a staple of indigenous and African populations, the shredded beef (caraotas) reflects Spanish cooking traditions, and the sweet fried plantains (tajadas) from African agricultural traditions. The dish is eaten at homes and restaurants across Venezuela at lunch (the main meal of the day) and is considered the most complete expression of Venezuelan flavors. A fried egg on top transforms it into 'pabellón con baranda' (pabellón with a railing).

Ingredients

Serves 4

• 500 gbeef flank steak or brisket
• 400 gcanned black beans
• 2 cupslong-grain white rice
• 2 ripesweet plantains(peeled and sliced diagonally)
• 1 largeonion(half for beef, half for beans)
• 1 mediumred bell pepper(diced)
• 3 clovesgarlic(minced)
• 2 mediumtomatoes(chopped)
• 1 tspground cumin
• 2 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Cook and shred beef

   Boil beef in salted water with half an onion and garlic for 60 minutes until tender. Shred with two forks.

2. 2

   Season the beef (pabellón)

   Fry shredded beef with diced onion, pepper, tomatoes, and cumin until a light sauce forms.

3. 3

   Season the beans

   Warm black beans with garlic, a pinch of cumin, and salt. Some cooks add a spoonful of the beef cooking liquid.

4. 4

   Fry plantains

   Fry sweet plantain slices in oil over medium heat until golden and caramelized on both sides.

5. 5

   Cook rice

   Cook rice using absorption method. Serve all four components together on one plate.

Variations

• •

  Add a fried egg on top for 'pabellón con baranda'

• •

  Add tajadas de aguacate (avocado slices) on the side

Storage

Components keep separately 3 days. Fry plantains fresh for best results.

Frequently Asked Questions