• Prep Time
    50 Mins
  • Cook Time
    0 Mins
  • Total Time
    50 Mins
  • The base number of servings for this recipe is 4

    Pabellón Criollo

    A Venezuelan classic, Pabellón Criollo is a simple dish of arroz, caraotas, tajadas and carne mechada. Who knew rice, black beans, sweet fried plantains and shredded beef could be so absolutely delicious! Pro tip: start the steak in a Dutch oven. It will allow you to brown and simmer, all in one pot. 

    2-pound piece flank steak
    garlic, minced
    Olive Oil
    jalapeno, minced
    medium onion, chopped
    green bell pepper, chopped
    kosher salt and freshly ground black pepper, to taste
    Cooked rice, cooked black beans and fried plantains (tajadas), serving suggestion
    Cut flank steak into 6 equal pieces.
    Grind and mix garlic, 2 tablespoons of olive oil, paprika and 1/2 the jalapeño using a mortar and pestle until a paste forms. Rub paste all over flank steak, transfer to resealable plastic bag and refrigerate for 1 hour up to overnight.
    In the bottom of a large pot over medium-high heat, add 1 tablespoon olive oil and half the chopped onion and green pepper.
    Once onion is translucent, add flank steak and caramelize both sides.
    Once flank steak has a crust on both sides, add 8 cups of water, cover and boil for 3 to 4 hours until meat is tender and falling apart.
    Remove steak from water and, when cool enough to handle, shred with your hands, removing any extra fat and veins if desired. Reserve and refrigerate stock for soup or other recipes.
    In a sauté pan over medium-high heat add the remaining 1 tablespoon olive oil and remaining onion, green pepper and jalapeño. Sauté until onion is translucent.
    Add shredded beef and cook until crisp. Season with salt and pepper to taste. Plate each dish with a healthy portion of carne mechada, 1/2 cup of rice, 1/2 cup black beans and a few tajadas.

    The base number of servings for this recipe is 4

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