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2
Feb, 2023
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

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
Venezuelan Pabellón Criollo

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More South American Recipes

Peruvian Pollo a la Brasa
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Chilean Pastel de Choclo
Chilean Pastel de Choclo

Chilean Pastel de Choclo

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
Venezuelan Guasacaca

 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.

 

Venezuelan Arepas on grill

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.

Venezuelan Arepas con Pabellón

Fried Plantains

Ripe Plantain

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.

Fried Plantain
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

SpiceBreeze
Pabellón Criollo, widely regarded as Venezuela's national dish, holds a cherished place in the country's history and culture. A staple at family gatherings and community celebrations, this dish is as flavorful as it is meaningful. The preparation begins with juicy meat that is slow-cooked to tenderness, then shredded and sautéed with aromatic fried onions, garlic, and bell peppers. Traditionally, Pabellón Criollo is served alongside fluffy rice, savory black beans, and sweet fried plantains, with a variety of optional accompaniments to enhance the experience.
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hands-on time 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 3

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!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.
** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.
*** Recipes for side dishes & sauces
Caribbean rice and beans
Fried plantains (see above this recipe)
Caribbean green seasoning
Guasacaca sauce (see above this recipe)
Arepas (see above this recipe)
2
Apr, 2022
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

How to cook 34 authentic global recipes without tedious planning.
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
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hands-on time 30 minutes
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth vegetable or chicken
  • 1 cup milk any type
  • 1 tbsp butter
  • 1 tbsp peanut butter****
  • 2 oz heavy cream/cream cheese/feta***

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped
  • 1 bunch cilantro or parsley finely chopped

Culinary Spice Kit

  • 1 pouch Fanesca spice blend Annatto, garlic, cumin, oregano, basil

Optional Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.

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27
Nov, 2021
Aruban Keshi Yena

Aruban Keshi Yena

How to cook 34 authentic global recipes without tedious planning.
Aruban Keshi Yena

Aruban Keshi Yena

SpiceBreeze
Aruba, Bonaire, and Curaçao—known as the ABC islands—are Dutch jewels nestled in the Caribbean Sea. A culinary highlight from Aruba and Curaçao is Keshi Yena, a dish with a rich history. Legend has it that slaves created this dish by stuffing the hollowed-out rind of Edam or Gouda cheese with assorted leftovers, turning scraps into a hearty meal.
Not a cheese lover? No problem! You can reduce or omit the cheese altogether. The flavorful filling also works beautifully as a sauce—with or without tomatoes—for pasta or pizza.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.

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30
Jul, 2021
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

How to cook 34 authentic global recipes without tedious planning.
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Marinade

  • 1.25 lb thin pork [1] chops or tenderloin cut into 1/4-inch slices
  • salt & pepper
  • 1/8 cup vinegar (white wine or apple cider)
  • oil
  • 1/2 onion quartered
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp sugar

Frying

  • 4 slices pineapple [2] (canned or fresh)

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Suggested Sides & Toppings

  • 12 tortillas [3] or taco shells
  • 2 avocados sliced
  • 1 cup cilantro or parsley chopped
  • 2-4 limes or lemons cut into wedges
  • guacamole see notes
  • salsa verde see notes
  • pineapple sauce see notes

Instructions
 

Marinade

  • Rub meat with salt & pepper to taste.
  • Onion paste: In a BLENDER, blend vinegar & 1 tbsp oil (marinade basics) with onion and garlic into a smooth paste.
  • In a CONTAINER, mix onion paste and tomato paste with Tacos al Pastor spices, sugar, and a pinch of salt.
  • Rub the onion-tomato-spice paste into the meat until evenly coated.
  • Cover and let it marinate in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the pineapple slices until browned.
  • Take them out. Set aside to cool.
  • Cut meat and pineapple into thin strips of about 1/4-inches.
  • In the same PAN, add 1 tbsp oil, heat up to high heat.
  • Fry meat 1 to 2 minutes until just done.

Serve

  • Serve meat, pineapple, tortillas, and your preferred toppings on separate plates.
  • Enjoy!

Notes

[1] Substitute pork with chicken breast cut lengthwise.
[2] Substitute pineapple with mango or passion fruit.
[3] Substitute tortillas with any bread of your liking.
▪ Without a BLENDER or FOOD PROCESSOR, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.

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30
Jun, 2021
Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

How to cook 34 authentic global recipes without tedious planning.
Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

SpiceBreeze
Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It's very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.
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Hands-on time 30 minutes
Course Main Course
Cuisine Uruguayan
Servings 3

Ingredients
  

  • 1.5 lbs fish filet e. g. salmon
  • 2 cups parsley finely chopped, packed
  • 1-2 large tomatoes finely chopped
  • fresh bread e. g. ciabatta
  • garlic grated (to taste)
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Instructions
 

Chimichurri sauce

  • Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.
  • Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  • Place the fish in a BAKING DISH and season it with salt & pepper.
  • Spread about half of the Chimichurri sauce over it. Cover.
  • Keep it in the fridge for 2 hours to overnight.
  • Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  • Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  • Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  • Enjoy!

Notes

Substitute the fish with chicken breast. Substitute parsley with cilantro.

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Uruguayan Chimichurri Rojo

Uruguayan Chimichurri Rojo

Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It’s very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.

  • 1.5 lbs fish filet (e. g. salmon)
  • 2 cups parsley (finely chopped, packed)
  • 1-2 large tomatoes (finely chopped)
  • fresh bread (e. g. ciabatta)
  • garlic (grated (to taste))
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Chimichurri sauce

  1. Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.

  2. Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  1. Place the fish in a BAKING DISH and season it with salt & pepper.

  2. Spread about half of the Chimichurri sauce over it. Cover.

  3. Keep it in the fridge for 2 hours to overnight.

  4. Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  1. Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  1. Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  2. Enjoy!

Substitute the fish with chicken breast. Substitute parsley with cilantro.

Main Course
Uruguayan
30
Jun, 2021
Chilaquiles

Mexican Chilaquiles

How to cook 34 authentic global recipes without tedious planning.
Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast shredded*
  • 1 cup frozen corn kernels optional
  • 12 tortillas cut into strips or triangles
  • 2 cups tomato puree not seasoned
  • 1/2 cup broth vegetable or chicken
  • oil
  • salt & pepper

Suggested Toppings

  • 1 onion sliced
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded cheese or Mexican queso fresco
  • 1 avocado sliced
  • 4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

  • Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions
 

Chilaquiles Sauce

  • In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
  • Cover. Bring to a boil. Turn heat to low.
  • Cook over low heat for 30 minutes.
  • Add chicken and optionally corn.
  • Cook for another 5 minutes.
  • Turn off and let it rest for 15 minutes.

Tortilla Chips

  • In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
  • Pay close attention. They can burn easily.
  • Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

  • In a large PAN, reheat the sauce over medium heat.
  • Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

  • Serve chilaquiles with your preferred toppings.
  • Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
  • Substitute chicken with beef or pinto beans.
  • Omit chicken and place sunny-side-up eggs on top.

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