Venezuelan cuisine recipe Pabellón Criollo

Meredith✨

· 23 Jan 2021

Venezuelan cuisine recipe Pabellón Criollo

The Pabellón Criollo is one of the richest and most typical dishes of Venezuelan cuisine. This recipe will guide you step by step on how to make a Venezuelan dish and taste its flavors, colors and smells. The Venezuelan Pabellón is made up of white rice, slices of ripe banana, beans, and shredded meat.
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Ingredients to make Pabellón Criollo:

For the shredded meat:

500 grams of skirt of the cow.

1 unit of Red pepper.

1 unit of white onion.

2 garlic cloves.

2 tablespoons of English sauce.

1 branch of Coriander.

2 tomato units.

1 teaspoon of Cumin.

For the beans:

300 grams of black beans.

1 unit of Red pepper.

1 unit of white onion.

4 tablespoons of Papelón (panela)

2 garlic cloves.

1 teaspoon of Cumin.

And something optional:

1 pound of cooked white rice.

2 units of ripe bananas.

1 liter of Oil.

1 pinch of salt.

1 pinch of Pepper.

Steps for the elaboration:

1) Before making the pavilion, the first step is to list all the ingredients and not forget any.

2) In a pressure cooker seal the skirt previously seasoned with salt, pepper and cumin. When it is golden, remove and add the onion, the pepper, the tomato without skin and the garlic, all finely chopped, cook very well until soft.

3) Return the meat to the pot, add the Worcestershire sauce, water or beef broth until it slightly covers the meat. Also add the coriander branch, a little more cumin, salt and pepper. Cover the pressure cooker and cook for 1 hour and a half.

4) With a fork, unravel and return to the pot to absorb more of the flavor of the rest of the ingredients. Reserve until serving time.

5) For the beans, leave them to soak the night before, when preparing them add plenty of water in a pressure cooker, add the beans with a little onion and salt, and cook for 1 hour and a half.

6) In a frying pan, prepare a sauce with the onion, the red pepper, the finely chopped garlic and the grated paper. Then, add it to the beans (if they have a lot of water it can be removed a little), cook over medium heat until they thicken a little, correct the flavor with salt, cumin and pepper.

7) In a separate frying pan with oil over medium heat, fry the banana slices until golden brown.

8) Finally, serve the Venezuelan Creole pavilion with black beans, shredded meat, white rice and banana slices.

-Darimel Urdaneta.