Venezuelan Pabellon Criollo
Venezuela’s national dish brings together shredded beef, black beans, fried sweet plantains, and rice on one plate. It’s a complete meal that represents the country’s cultural mix.
Ingredients
- Shredded beef (carne mechada): 1.5 lbs (680g) flank steak, 1 onion (diced), 1 bell pepper (diced), 4 cloves garlic (minced), 1 can (14 oz) diced tomatoes, 1 tablespoon cumin, 2 tablespoons oil, salt
- Black beans (caraotas negras): 2 cans black beans (with liquid), 1/2 onion (diced), 3 cloves garlic (minced), 1 teaspoon cumin, 1 tablespoon oil, salt, sugar
- 2 ripe plantains, sliced on the diagonal
- Vegetable oil for frying plantains
- 4 cups cooked white rice
- 4 fried eggs (optional, for the ‘a caballo’ version)
Instructions
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1
Beef: Boil flank steak in salted water for 1.5-2 hours until very tender. Remove, let cool, then shred with two forks. Heat oil in a pan, sauté onion and bell pepper for 5 minutes, add garlic and cumin, then add tomatoes and shredded beef. Cook for 15 minutes until saucy. Season with salt.
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2
Beans: Heat oil in a saucepan. Cook onion and garlic for 3 minutes. Add beans with their liquid, cumin, a pinch of sugar, and salt. Simmer for 15 minutes, mashing some beans against the side for thickness.
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3
Plantains: Heat 1/2 inch of oil over medium heat. Fry plantain slices for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
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4
Assemble each plate: a mound of white rice, a serving of shredded beef, a ladle of black beans, and fried plantains on the side.
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5
For the ‘a caballo’ version, top with a fried egg. The runny yolk ties everything together.
