Pabellón Criollo Venezolano the most typical dish

Asado Negro, Tequeños, Pork rinds, Bollos pelones, Venezuelan appetizers

If you ask someone from Venezuela what the country's national dish is, chances are you'll get only one answer: pabellon criollo. Why? What makes pabellon so special? What is this Venezuelan dish made of? Read on to find out, my friend.

What is the Pabellón Criollo Venezolano?

The Venezuelan Pabellon Criollo is the national dish par excellence of Venezuela. It is composed of white rice, caraotas or black beans, shredded meat and fried ripe plantain slices. This combination of salty and sweet flavors is really exuberant and gives a unique and incomparable touch to the dish.

Pabellón criollo Ingredients

• Caraotas negras
• Carne esmechada
• Arroz blanco
• Tajadas

Varieties according to ingredients and regions

These are the original ingredients, there are different variations of this dish in different regions of Venezuela:

• The pabellón criollo a caballo includes whole fried eggs, not scrambled eggs.
• We also have a breakfast pabellon in which rice is substituted by arepas.
• Pabellon with avocado
• Pabellon with fresh white cheese.
• In the pabellon with rails, the slices are distributed around the other ingredients.
• Pabellón Alterado where the rice is replaced by spaghetti.
• Oriental or Margariteño pabellon where the shredded meat is replaced by dogfish.

Other recipes are derived from pabellón, such as the delicious Arepas de Pabellon, Empanadas de Pabellon and even Cachapas con Pabellon.

How is the pabellón criollo prepared?

Venezuelan pabellon is a recipe made up of several preparations or individual dishes, mainly caraotas, shredded meat, rice and slices. Although it may seem complex to prepare, it really is not, but it is not a recipe that you are going to make in no time. Generally, Venezuelan households prepare plenty of caraotas and carne mechada, so there are always portions in the fridge that can be used for a pabellón or to fill some arepas.

In general, to prepare a Venezuelan pabellón criollo, we have to divide the tasks to be performed:

For the beans

• To prepare the Pabellon Criollo, the first thing to do is to check the beans and remove any residue they may have.
• They are placed in a large pot with water and any floating grains or impurities are removed.
• The water is drained and the beans are washed well under running water.
• Then place them in a large pot with water, baking soda and bring them to the stove over medium high heat for about 90 minutes until the beans are soft.
• Meanwhile, prepare the dressing for the beans in a skillet over medium heat.
• Add the oil and fry the onion and garlic for about five minutes or until the onions become transparent.
• Then add the sweet bell pepper and the paprika, stirring until the peppers are soft.

For meat

(complete recipe for carne mechada)

• For the carne mechada, clean the meat and remove the excess fat and skin.
• With a sharp knife, cut it in half, opening it like a book.
• In a large pot, place 5 cups of water, the beef, onion, garlic and sweet bell pepper and boil for about 45 minutes.

For the Rice

• Add the salt, oil, garlic, onion, peppers and rice to a large enough pot.
• Sauté all the ingredients over high heat, and then, as they brown, add the water.
• Bring to a boil and cook until the water has almost completely evaporated.
• Lower the heat, cover and simmer for about 15 minutes, until the rice is soft, dry and broken up.
• Remove the pot from the heat and remove the large pieces of onion and bell pepper.

Below is the complete recipe with all the necessary details to follow the step by step, it is a recipe from Cocin_Ale. Cocin_Ale.

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Nutritional composition of Pabellon Criollo

Pabellon Criollo is a Venezuelan national dish composed of cooked white rice, stewed shredded beef, black beans or caraotas and ripe plantain. The nutritional information per serving is:

• Energy: 2125 kj (508 kcal);
• Protein: 35.02g;
• Carbohydrate: 44.46g;
• Fiber: 7.3g;
• Sugars: 0.05g;
• Fats: 20.11g;
• Saturated fats: 7,882g;
• Polyunsaturated fats: 0,908g;
• Monounsaturated fats: 8,465g;
• Cholesterol: 87mg;
• Sodium: 1133mg;
• Potassium: 350mg.
• There are 508 calories in one serving of Pabellon Criollo

Best preparation tips or tricks

• The beans are the ingredient of the pavilion in which you have to invest more time. The ideal is to prepare the beans one or several days before making the pabellon. The older the beans are, the tastier they are, and you can fry them to give them a spectacular creamy touch.
• To cook the beans and parboil the meat, the ideal is to use a pressure cooker for a quicker result.
• Soaking the beans overnight and changing the water several times helps them soften more easily.
• You can also add a touch of baking soda to soften the beans.

Origin of the Venezuelan Pabellon

Pabellon Criollo is a traditional Venezuelan dish. It is composed of white rice, shredded meat, stewed black beans and fried ripe plantain slices. It has its origin in the colonial society, being a typical food of the slaves in colonial times, probably from the XVIII century. Several cultures are united to form this dish, such as the European with the rice, the indigenous with the meat and the African with the beans.

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Frequently Asked Questions

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