Pabellón Criollo Recipe

This beloved dish features tender shredded beef, black beans, white rice, and fried plantains, creating a plate that bursts with contrasting textures and bold flavors. Each element tells a story of Venezuela’s diverse history, making Pabellón Criollo a source of pride and joy for Venezuelans. Whether you’re seeking to expand your gastronomic horizons or relishing in the tastes of Latin America, our step-by-step Pabellón Criollo recipe promises an authentic and delectable experience that will transport your taste buds straight to the streets of Venezuela.

Ingredients:

For the Shredded Beef:

• 500 grams beef flank or skirt steak
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt and pepper, to taste
• 2 cups beef broth or water
• Cooking oil, for searing

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste

For Serving:

• White rice, cooked
• Ripe plantains, peeled and sliced
• Cooking oil, for frying
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

For the Shredded Beef:

1. In a large pot, heat a drizzle of cooking oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
2. In the same pot, sauté the chopped onion, red bell pepper, and minced garlic until softened.
3. Add the cumin, dried oregano, salt, and pepper. Stir to combine.
4. Return the seared beef to the pot and add beef broth or water. Bring to a simmer.
5. Cover the pot and let the beef simmer on low heat for about 2-3 hours, or until the meat becomes tender and easily shreds. Add more liquid if needed.
6. Once cooked, shred the beef using two forks. Allow the shredded beef to soak in the flavorful juices.

For the Black Beans:

1. In a separate pot, heat a drizzle of cooking oil over medium heat. Sauté the chopped onion, green bell pepper, and minced garlic until softened.
2. Add the ground cumin, drained black beans, salt, and pepper. Stir to combine.
3. Allow the black beans to cook for about 10-15 minutes, stirring occasionally. Mash some of the beans with the back of a spoon to thicken the mixture.

For the Fried Plantains:

1. In a frying pan, heat cooking oil over medium-high heat. Carefully add the plantain slices and fry them until golden brown on both sides.
2. Remove the fried plantains from the pan and place them on a paper towel-lined plate to absorb excess oil.

To Serve:

1. Arrange a serving of white rice on a plate.
2. Top the rice with a generous portion of shredded beef and black beans.
3. Add a few slices of fried plantains on the side.
4. Garnish the dish with chopped fresh parsley or cilantro for a burst of color and flavor.