Penulis Pabellón criollo is a traditional Venezuelan dish, often considered the national dish of the country. It consists of a flavorful combination of the following key ingredients:
1. Shredded beef
The beef is usually slow-cooked and then shredded to create a tender, flavorful base for the dish.
2. Black beans
These are cooked and typically served alongside the beef.
3. Rice
A side of white rice accompanies the beef and beans.
4. Fried plantains
Slices of ripe plantains are fried until golden, adding a sweet contrast to the savory components.
The dish is often served in a single plate, with the ingredients arranged together, creating a delicious balance of flavors. Pabellón criollo is not only popular in Venezuela but is also a representation of the country’s diverse cultural influences.
Pabellón criollo reflects the rich history and diverse cultural influences in Venezuela, including African, indigenous, and European elements. The combination of ingredients in the dish highlights the country's agricultural richness and its historical connection to slavery and colonialism.
- Shredded beef (Carne Mechada)
The beef is typically cooked with onions, garlic, tomatoes, and spices, which infuse the meat with deep, savory flavors. It is often slow-cooked for hours to ensure it is tender enough to shred easily.
- Black beans (Caraotas Negras)
The beans are typically seasoned with ingredients like onions, garlic, bell peppers, and sometimes a touch of vinegar or sugar to balance the flavors. They can be simmered to a soft consistency and served as a rich accompaniment to the meat.
- White rice
A simple and essential part of many Latin American dishes, the rice serves as a neutral base that complements the more intense flavors of the beef and beans.
- Fried plantains (Tajadas)
The plantains are usually sliced into thin pieces and fried until golden and crispy on the outside, with a sweet, tender interior. Their sweetness balances the savory flavors of the beef and beans.
Pabellón criollo is often served with **arepas** (cornmeal cakes) on the side, though it’s commonly enjoyed as a complete meal on its own. It is typically eaten at lunch and is a comfort food in Venezuelan households.
The dish also symbolizes the unity of the country's different cultural groups, with the beef representing European influence, the beans reflecting African culinary traditions, and the rice and plantains tied to the indigenous peoples of Venezuela.
Pabellón Criollo is a traditional Venezuelan dish that consists of shredded beef (carne mechada), black beans, rice, and fried plantains. It's a beloved and flavorful dish that combines savory, sweet, and rich flavors. Here's a recipe to make it:
Ingredients:
- For the carne mechada (shredded beef)
- 1 lb (450 g) flank steak or skirt steak
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 can (14 oz or 400 g) of crushed tomatoes
- 1/4 cup tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup vinegar (preferably white or red wine vinegar)
- 1/4 cup beef broth (or water)
- Salt to taste
- 1 tbsp sugar (optional, for sweetness)
- For the black beans
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt to taste
- For the rice
- 2 cups long-grain white rice
- 4 cups water
- Salt to taste
- For the fried plantains
- 2 ripe plantains (yellow, with a bit of black spots for sweetness)
- Vegetable oil for frying
Instructions:
1. Prepare the carne mechada (shredded beef)
- In a large pot, heat the oil over medium-high heat. Brown the steak on all sides.
- Once browned, remove the steak from the pot and set aside.
- In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until the onion becomes translucent.
- Add the crushed tomatoes, tomato paste, cumin, paprika, black pepper, oregano, vinegar, beef broth, and a pinch of salt. Stir to combine.
- Place the steak back in the pot, ensuring it’s covered with the sauce. Bring to a simmer, cover, and cook for about 1.5 to 2 hours, or until the beef is tender and easily shredded.
- Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the pot and mix it with the sauce. Taste and adjust the seasoning with salt or sugar (if you want it a bit sweeter). Keep it warm.
2. Prepare the black beans
- In a saucepan, heat the oil over medium heat. Sauté the chopped onion and garlic until softened.
- Add the cooked beans (or canned beans) along with cumin, salt, and a little water or broth to help with the texture.
- Simmer for about 10-15 minutes to allow the flavors to combine. Adjust seasoning as needed.
3. Cook the rice
- Rinse the rice under cold water to remove excess starch.
- In a saucepan, bring the water to a boil. Add the rice and a pinch of salt.
- Reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is fully cooked and the water has been absorbed. Remove from heat and fluff with a fork.
4. Fry the plantains
- Peel the plantains and slice them into 1-inch thick diagonal slices.
- Heat vegetable oil in a skillet over medium-high heat. Fry the plantain slices in batches until golden and crispy, about 2-3 minutes on each side.
- Remove from the oil and place them on a paper towel to drain any excess oil.
5. Assemble the Pabellón Criollo
- On each plate, serve a portion of rice, a portion of black beans, and top with the shredded beef.
- Add a few fried plantain slices on the side.
- Serve hot and enjoy this delicious Venezuelan dish!
Tips:
- You can make the carne mechada in advance and refrigerate it, as the flavors only improve over time.
- The fried plantains can be swapped for tostones (twice-fried green plantains) if you prefer them savory and crispy.
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