Pabellón criollo is the national dish of Venezuela. It's Venezuela's version of the rice and beans combination that you can find throughout the Caribbean and Central America.
Along with the rice and beans, Pabellon criollo consists of a serving of shredded beef and tajadas, which are fried plantains sliced long and thin.
A delicious balance of flavors and colors that will keep you coming back for more.
- 2 lbs Flank Steak
- 2 Celery Stalks, Cut into Four Pieces
- 4 Carrots, Cut into Four Pieces
- 2 Medium Onions, Quartered
- 1 Medium Onion, Finely Chopped
- 2 Red Peppers, Diced
- 6 Cloves Garlic, Chopped
- 2 tsp Cumin
- 1/2 Cup Tomato Sauce
- 1 TBSP Worcestershire Sauce
- Olive Oil
- Salt & Pepper to Taste
Caraotas Negras Ingredients
- 2 TBSP Olive Oil
- 1/2 Cup Scallion Whites, Chopped
- 1/2 Cup Red Bell Pepper, Chopped
- 30 oz cans of Black Beans, Undrained
- 1/4 Cup Vegetable Stock
- 1 TBSP Cumin Powder
- 1 TBSP Annatto Powder
- 1 TBSP Garlic powder
- 1 tsp Coarse Sea Salt
- 2 TBSP Orange Juice
Arroz Blanco Ingredients
- 2 Cups White Rice
- 2 Cups Water
- 1 tsp Salt
- 2 TBSP Oil
- 2 Clove Garlic, Whole
- 1 Onion, Cut in Half
- 1 Green Bell Pepper, Cut into Strips
- 1 Red Bell Pepper, Cut into Strips
- 2 Very Ripe Plantains
- Oil for Frying
Carne Mechada Preparation
Place the Beef in a heavy bottom pot, cover with water. Add the celery, quartered onions and carrots. Bring to a boil, cover and simmer for 3 hours or until the meat is tender.
Remove from heat and set aside. Let the meat cool in the pot with the juices. Once cooled, shred the meat into strands with two forks until the beef is completely shredded.
Heat two tablespoons olive oil in a large skillet. Add the chopped onions and sauté. When onions start to brown, add the garlic, red pepper, salt, pepper and cumin.
Add beef and stir for a few minutes.
Add a little water, tomato sauce and Worcestershire sauce to the meat. Stir often to bring to boil, then reduce heat and simmer for 15 minutes.
Caraotas Negras Preparation
Heat olive oil in a medium sized pot over medium heat. Add scallions and peppers and sauté for 3 minutes.
Add black beans, vegetable stock, cumin, annatto, garlic powder, salt, and orange juice.
Stir until all ingredients have incorporated and simmer, uncovered, on low heat for about 15 minutes or until liquid has reduced.
Arroz Blanco Preparation
Rinse rice with water until liquid runs clear. Strain as much as possible and set aside.
Heat oil in large pot over medium heat. Add salt, oil, garlic, onion and peppers to the pot. Sauté until golden.
Pour rice in the pot and stir until rice has been coated with oil.
Add water and bring to a boil over high heat. When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 minutes or until rice has absorbed all water and is cooked through.
Remove the pot from the heat and remove the onion and garlic.
Fluff rice with a fork and serve.
Peel plantains and cut into slices about 1/4” thick.
Heat 1/2" oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Cook in batches to avoid over crowding pan.
Remove from oil and place on a plate lined with paper towels to drain. Cook in batches to avoid over crowding pan.