Pabellón Criollo

🛒 Ingredients

• Shredded Beef 100 g · 250 kcal
• Black Beans 100 g · 130 kcal
• White Rice 100 g · 130 kcal
• Fried Ripe Plantain 75 g · 150 kcal
• Onion 10 g · 4 kcal
• Bell Pepper 10 g · 3 kcal
• Garlic 2 g · 3 kcal
• Tomato 20 g · 4 kcal
• Vegetable Oil 5 g · 45 kcal
• Beef Broth 30 g · 2 kcal

👨‍🍳 Instructions

1. For the Shredded Beef (Carne Mechada): Boil the flank steak in salted water until very tender, about 1.5-2 hours. Remove, let cool, then shred the meat finely with two forks.
2. In a large pan, sauté chopped onion, bell pepper, and garlic in vegetable oil until softened. Add diced tomatoes, cumin, and oregano; cook for 5 minutes.
3. Add the shredded beef, a splash of Worcestershire sauce, and beef broth to the pan. Simmer for at least 30 minutes, allowing the flavors to meld and the sauce to thicken.
4. For the Black Beans (Caraotas Negras): If using dry beans, soak them overnight. Drain and boil in fresh water until tender. In a separate pan, sauté chopped onion, bell pepper, and garlic.
5. Add the cooked black beans to the sautéed vegetables. Season with cumin, a pinch of sugar, salt, and pepper. Simmer gently for 20-30 minutes, mashing some beans against the side of the pan to thicken the sauce.
6. For the White Rice: Rinse the rice thoroughly. In a pot, heat a small amount of vegetable oil, add the rice and sauté for 1-2 minutes. Add water (usually 2 parts water to 1 part rice) and salt, bring to a boil.
7. Once boiling, reduce heat to low, cover, and cook for 15-20 minutes or until all water is absorbed and rice is fluffy.
8. For the Fried Ripe Plantains (Tajadas): Peel ripe plantains and slice them lengthwise into 1/2-inch thick pieces. Heat vegetable oil in a pan over medium-high heat.
9. Fry the plantain slices in batches until golden brown on both sides. Remove and drain on paper towels.
10. To serve, arrange a generous portion of white rice, shredded beef, black beans, and fried plantain slices side by side on a plate. Enjoy this traditional Venezuelan meal!