Venezuelan Creole Pavilion

The Creole pavilion is a typical Venezuelan dish recognized as the national dish par excellence of the gastronomy of this country. The traditional Creole pavilion is composed of cooked white rice, shredded meat, black beans and slices of fried ripe banana, cheese as a side dish and avocado .

This represents the mishmash of cultures that have made this country possible and that is rooted in its culture and tradition

Nutritional Information Preparation time 1 hour Cooking time 2 hours Rest 15 minutes Total time 3 hours Servings 8 People Calories 500 kcal

Ingredients: beans • 1 kg of black beans • 12 cups of water • 1 large onion cut or grated • ½ paprika • 3 tablespoons of salt • ½ teaspoon of black pepper • 250 grams of cardboard (optional) • 1 teaspoon cumin (optional) • 6 bacon markets • 5 cloves of crushed garlic Preparation Clean the beans and select the grains. Discard all those that float in the water. Place them in a pot of water, the onion chopped in half and the paprika. Cook over high heat until they boil. Then lower the heat and cook for about an hour until the beans soften. Remove the onion and paprika; Add the salt, pepper and the paper or cumin (whichever you want). Cook until softened and add more water if needed. Remove the foam that is forming on top with a skimmer. Fry the bacon in a cauldron and when it releases the fat, add the garlic, grated onion and crystallize; add the sauce to the beans and cook another 20 minutes or until you reach the desired thickness.

White rice Ingredients • 2 cups of rice • 4 cups of water • 1 medium onion • ½ red paprika or 3 sweet chili peppers • 2 teaspoons of salt • 2 teaspoons of vegetable oil • 3 cloves of garlic Preparation Heat the 2 tablespoons of oil in the rice cooker. Add the garlic, onion, paprika or sweet chili peppers and then the rice, moving it so that it is impregnated with the oil and dressings. Add the water and bring to a boil until the rice starts to dry. Lower the flame, cover until dry and turn off the heat. Remove the garlic, onion, paprika or chili peppers and stir to separate the grains.

Beef Shredded Ingredients • 1 kilo of meat (Falda) • 2 cups of water • 1 clove of garlic • 1 cup chopped onions • 2 chopped sweet chili peppers • 2 tablespoons of English sauce • ½ teaspoon of black pepper • 1 tablespoon of tomato paste • ½ onion • ½ paprika • ½ cup vegetable oil • 3 cloves of crushed garlic • 2 cups ripe perita tomatoes • 1 ½ tablespoon of salt • A pinch of cumin Preparation Boil the meat in a pot with the water, onion, paprika and garlic cloves until softened. Approximately 1 hour (in a pressure cooker, 30 minutes) Remove from heat and let cool and then crumble the meat into thin strands and set aside. Heat the oil in a cauldron and add the garlic. Brown, without burning and add the onion, paprika and sweet chili peppers. Cook over medium heat until wilting. Add the tomatoes, salt, Worcestershire sauce, cumin and tomato paste. Then add the meat, finally, the broth where the meat was cooked. Cook over medium heat, moving well. Allow to dry until meat is ready.

Fried banana Ingredients • 2 or 3 ripe bananas • ½ cup vegetable oil Preparation 1. Cut the bananas into slices, diagonally. 2. Heat the oil and fry the slices, first on one side and then on the other, until golden brown without burning. 3. Remove the slices and place them on absorbent paper to remove excess grease.

Venezuelan Creole Pavilion | Laylitacom — Cooking Recipes

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