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Venezuela Pabellón Criollo Recipe

Te Venezuela Pabellón Criollo recipe is a great starter if you haven’t tasted Venezuelan cuisine. The Venezuela Pabellón Criollo recipe is the national dish I discovered while staying in Maracaibo. I will never forget how my landlord, Maria, enticed me right into her sun drenched kitchen to demonstrate to her this centuries-old recipe.

As soon as I showed up in Maracaibo, I had been pleased by the city’s vibrancy and also the Lake Maracaibo bridge over the water. Local markets were full of vendors selling fresh ingredients – which I learned are important to make an authentic Venezuela Pabellón Criollo recipe.

I will demonstrate the essential ingredients of this dish: Shredded beef (carne mechada), black beans (caraotas negras), white rice and sweet fried plantains (tajadas). Within my cooking class, Maria cooked the beef with onions, garlic and bell peppers till tender enough to shred with a fork.

The black beans need an overnight soak and some local spices. I found those in about every market I visited. The rice should be fluffy and white, but the plantains should be ripe enough to fry up with a caramelized exterior. My first try at making Venezuela Pabellón Criollo recipe was not perfect but Maria was patient and helped me learn the techniques.

What I really like about this particular dish is the fact that each component goes perfectly with the other components. Shredded beef goes well with the creamy beans and sweet plantains provide a nice contrast. I noticed in Maracaibo that locals put a fried egg on top and call it ” Pabell’ n a caballo ” (Pabell’n on horseback).

In between cooking sessions I visited Maracaibo’ s Basilica of Our Lady of Chiquinquir’ and Plaza Baralt. The city’s colonial architecture and modern developments provide a varied backdrop to its culinary heritage.

If you make this dish, begin with the beans early in the day as they take the longest cooking time. The beef should be done until just tender enough to shred and the plantains should not be overly ripe.

Venezuela Pabellón Criollo Recipe

Ingredients

For the Carne Cechada

1 lb Beef, (skirt steak or flank)
2 Celery stalks, cut into 4 pieces
2 Carrots, cut into 4 pieces
1 Onion, quartered
1 Onion, finely chopped
1 Red Pepper, diced
3 Cloves Garlic, crushed
1/4 Cup Worcestershire Sauce
1 Tsp Cumin
4 Tbsp Tomato Sauce
Olive oil
Salt
Pepper

For the Black Beans (caraotas negras)

2 Cups Dry Black Beans, rinsed (preferably soaked in water overnight)
3 oz. Ham, diced
1 Onion, diced
2 Cloves Garlic, crushed
1 Bay Leaf
Olive oil
Salt
Pepper

For the Venezuelan White Rice

1 Cup White Rice
2 Cups Water
½ Tsp Salt
1 Tsp Oil
1 clove Garlic, crushed
½ Onion, cut in half
½ Green Gell Pepper, cut into strips
½ Red Bell Pepper, cut into strips

Directions

Boil the beef in a pot of water with celery, quartered onion and carrots. Bring to a boil, cover and simmer for 3 to 4 hours. Remove from heat and let cool. Once cooled, shred the meat into strands with a knife or two forks until the beef is completely shredded.

Heat two tablespoons of olive oil in a large skillet. Add the diced onions and when they start to brown, add the garlic and red bell pepper, a pinch of salt, a little black pepper and cumin. Add beef and stir for a few minutes while sauteing.
Add a little water, tomato sauce and Worcestershire sauce to the meat. Stir often to bring to boil, then reduce heat and simmer for 15 minutes.

Favorite Local Foods in Venezuela

Venezuela has a diverse and interesting food scene reflecting its history, geography and people. The local cuisine combines indigenous, African and European influences, with regional variations in flavors. From the lively streets of Caracas to the coastline and the plains, Venezuela has a food culture as varied as its landscape.

The most famous dish in Venezuela is the arepa. This versatile cornmeal cake can be grilled, fried or baked and it is served for Venezuelan breakfasts, dinners and lunches. Arepas typically contain cheese, ham, shredded beef, or chicken. Arepas are favorites everywhere in the country, whether as a quick snack or as a main meal. An example is the arepa reina pepeada, stuffed with a creamy chicken salad of avocado, mayonnaise and shredded chicken.

Another popular food in Venezuela is pabellon criollo, the national dish. Shredded beef, black beans, rice and fried plantains make this filling meal. The flavors – salty, sweet and savory – make pabell’n criollo a comfort food. In fact, it’s often served at special occasions and gatherings, as part of Venezuelan hospitality. Tender shredded beef is seasoned with a variety of spices and the beans are cooked through.

Venezuela’s tropical climate means that fresh fruits are plentiful; some of the locals favorite drinks are jugos naturales, fruit juices made from tropical fruits such as mango, guava, papaya and passion fruit. These juices are often fresh and found in homes, restaurants and street stalls. They cool off on a hot day and are a delicious symbol of Venezuela’s natural resources.

Street food is a must try if you want to try local flavors in Venezuela. Cachapas, for example, are thick corn pancakes that are usually stuffed with cheese. Made from fresh corn, cachapas are slightly sweet and savory and popular for breakfast or lunch. Yet another street food is empanadas, stuffed pastries stuffed with cheese, meat or seafood. They are deep fried and served hot with salsa de ajo (garlic sauce).

Hallacas are another traditional food associated with Christmas celebrations in Venezuela. These cornmeal parcels are full of pork, raisins, olives, chicken, beef, and capers and steamed in plantain leaves. The preparation of hallacas is a family activity and the dish has become a part of Venezuelan holiday traditions.

From the comforting pabellon criollo to the fruit juices and the arepa, Venezuelan food can be found in many flavors and textures. At home or on the streets, Venezuelan cuisine reflects the country’s culture and history.

Why I Love Venezuela Food

Venezuelan cuisine combines bold flavours, textures and ingredients. Each dish reveals its cultural heritage and influences over the centuries. I had the opportunity of being exposed to various cuisines as a child, however Venezuelan foods stands apart because of being able to bring excitement and comfort to the table.

One of the reasons I like Venezuelan food is they use corn as a staple. Arepas, for example, are a national dish. These cornmeal cakes are cooked to perfection and can be stuffed with fillings like cheese, shredded beef or avocado chicken salad (reina pepiada). They’re a reminder of just how simple ingredients can make something spectacular. The pleasure of biting into a warm arepa is unparalleled – at breakfast, lunch or dinner.

A highlight of Venezuelan cuisine is regional diversity. From the coasts to the Andean mountains, each region contributes specific ingredients and cooking methods. On the coast, seafood dishes like pescado frito and caz’n empanadas highlight the catch. Inland, the focus shifts to hearty meals like pabell’ n criollo, Venezuela’s national dish. Shredded beef, rice, black beans and fried plantains combine for a satisfying combination of textures and flavours that recall Venezuelan culinary traditions.

A staple in Venezuelan food are plantains. Whether sliced and fried as tajadas (thinly sliced and golden) or flattened and fried as patacones (a crispy base), plantains add sweetness or savoury to meals. I love that plantains can make a dish feel complete by adding a layer of depth that makes even the simplest meal feel complete!

No discussion of Venezuelan food would be complete without mentioning hallacas, a traditional holiday dish. Hallacas are handmade from banana leaves and filled with meat, olives, raisins and capers. Preparing them is often a family activity during the festive period. The combination of flavours and the care given to each hallaca makes it a meal to remember.

I love its cuisine is Venezuelan street food. From empanadas to tequeos, there’s creativity and decadence in every bite. Tequeos in particular are a favourite of mine. Cheese-filled pastries fried to golden perfection are a favorite snack at parties and gatherings. Serving them with a dipping sauce makes a simple snack a memorable one.

And last but not least, the beverages that go with Venezuelan meals so well. Chicha is a refreshing rice drink. Papel’ n con lim’n is made with unrefined cane sugar and lime. These beverages complement dining and reflect the country’s use of natural ingredients.

What I really like about Venezuelan food is the community. The cuisine is about sharing: whether it is a plate of arepas for a family dinner or a batch of hallacas for the holidays. Venezuelan food is more than food; it’s culture. It is a celebration of love, tradition & togetherness. Every bite tells a story and every meal is a voyage through the country’s culture. This combination of delicious flavours and heartfelt experiences is why I love Venezuelan cuisine.

Venezuela Pabellón Criollo Recipe

5 FAQs for the Venezuela Pabellón Criollo Recipe

Question: What is the Venezuela Pabellón Criollo recipe and what are its key ingredients?

A: The Venezuela Pabellón Criollo recipe is a traditional Venezuelan dish that consists of shredded beef, black beans, rice, and fried plantains. These ingredients come together to form a balanced and flavorful meal that is considered the national dish of Venezuela.

Question: Can I make the Venezuela Pabellón Criollo recipe ahead of time?

A: Yes, the Venezuela Pabellón Criollo recipe can be prepared ahead of time. The shredded beef and black beans can be made in advance and stored in the refrigerator for up to 3 days. When ready to serve, simply reheat the components and fry the plantains fresh for the best texture.

Question: What can I substitute for fried plantains in the Venezuela Pabellón Criollo recipe?

A: If you’re unable to find plantains, you can substitute them with regular bananas, although they will have a sweeter taste. Another option is to use sweet potatoes or potatoes, which can also be fried to provide a similar texture to the plantains in the Venezuela Pabellón Criollo recipe.

Question: Is the Venezuela Pabellón Criollo recipe spicy?

A: The Venezuela Pabellón Criollo recipe is not traditionally spicy, as it focuses on the savory flavors of the beef, rice, and beans. However, if you enjoy spice, you can add hot sauce or chili peppers to the dish to suit your taste.

Question: Can I make the Venezuela Pabellón Criollo recipe vegetarian?

A: Yes, you can make a vegetarian version of the Venezuela Pabellón Criollo recipe by substituting the shredded beef with a plant-based protein, such as soy or tempeh. The black beans, rice, and plantains can remain the same to create a delicious meat-free alternative.