Venezuelan Pabellón Criollo
National Dish for any Occasion
There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.
You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.
Pabellón Criollo Spice Blend
Annatto, cumin, lime and orange peel, paprika, oregano
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Short Recipes & Tips for Sides & Sauces
Guasacaca
Ingredients
- 1 avocado
- 1/2 green bell pepper
- 1 medium onion
- 1 bunch cilantro
- 1 bunch parsley
- 3 cloves garlic or more to taste
Directions
-
Roughly cut all Guasacaca ingredients.
-
Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
- Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
-
Season to taste with salt & pepper and 1 tbsp vinegar or more.
Arepas
For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich.
Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty.
Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.
Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.
Fried Plantains
It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:
See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.
Feel: Press your finger into the skin. It should feel soft without much resistance.
- Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.
Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.
Venezuelan Pabellón Criollo
Ingredients
Protein
- 1.5 lbs beef flank or skirt steak *
Fresh Produce
- 2 onions 1 quartered, 1 finely chopped
- 2-3 cloves garlic grated or pressed
- 1 red bell pepper finely chopped
Packaged Goods/Staples
- 1/2 cup tomato puree unseasoned **
- oil
- salt & pepper
Pabellón Criollo Culinary Spice Kit
- Annatto, cumin, lime and orange peel, paprika, oregano
Suggested Sides & Toppings
- black beans see recipe link in notes
- white rice see recipe link in notes
- fried plantains see recipe link in notes
- sunny side up eggs
- avocado slices
- any mild crumbled or shredded cheese
- chopped cilantro
Instructions
Cook the meat
- In a POT, bring 2 quarts of water to a boil.
- Add meat, 1 onion (quartered), and salt & pepper to taste.
- Return to a boil. Cook over medium-low heat until the meat is tender.
- Take the meat out and let it cool. Reserve the broth.
- Pull the meat apart with a fork or by hand.
Fry & Finish the dish
- In a large PAN, heat 2 tbsp oil.
- Fry 1 onion (finely chopped) until translucent.
- Add garlic and bell pepper.
- Fry for about 5 minutes.
- Add Pabellón Criollo spices. Mix well.
- Add salt to taste.
- Add tomato puree and 2 cups of the reserved broth.
- Mix well. Add pulled meat. Mix well.
- Add salt to taste.
- Cover and cook over low heat for 15 minutes.
- Occasionally, check the liquid and add broth if necessary.
Serve
- Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
- Enjoy!
