COPPER🇻🇪 Venezuela
Pabellón criollo recipe
Savor the rich flavors of Venezuela's national dish!
Ingredients
- 400 g black beans
- 300 g rice
- 500 g shredded beef
- 2 plantains
- 1 onion
- 3 garlic
- 60 ml vegetable oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
How to make Pabellón criollo
- In a large pot, rinse 400 g of black beans and add them with 1.5 liters of water; cook over medium heat until tender, about 1 hour.
- Once the beans are cooking, chop 1 onion and mince 2 garlic cloves, setting them aside for later.
- In a skillet over medium heat, sauté the chopped onion and minced garlic in 2 tablespoons of vegetable oil until fragrant, about 5 minutes.
- After the onion is tender, add 500 g of shredded beef, 2 teaspoons of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; cook until the beef is tender, about 15-20 minutes.
- In another pan, heat oil over medium heat for frying; slice 2 plantains and fry until golden brown on both sides, about 4-5 minutes per side.
- Prepare 2 cups of rice according to package instructions, usually about 15-20 minutes until cooked and fluffy.
- Check the black beans; drain any excess liquid once tender, keeping them ready to serve.
- On a plate, serve a portion of rice topped with shredded beef, black beans, and fried plantains to make a delicious meal.
What is Pabellón criollo?
Pabellón criollo is a traditional dish from Venezuela, cooked in a pan, and takes about 120 minutes from start to finish. It is built around shredded beef, black beans and rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Pabellón criollo take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. The method runs to 8 steps, the longest being 15 minutes.
Any tips for making Pabellón criollo?
Use day-old rice for better texture and fluffiness.
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