Pabellón Criollo is considered the national dish of Venezuela, a symbol of its culinary identity. It combines four simple yet flavorful elements: white rice, simmered black beans, shredded meat, and fried plantains. These ingredients represent the country's cultural and agricultural diversity: rice and beans for a nourishing base, meat for strength, and plantains for tropical sweetness. Each region of Venezuela adds its own personal touch, but the spirit of the dish remains the same: a complete and hearty meal. Pabellón Criollo is naturally gluten-free since it is based on products without flour or bread. It is served at family meals, national holidays, and remains a staple in Venezuelan homes.

Pabellon criollo, the national dish of Venezuela

Venezuela

Print the recipe

Pin Recipe

Preparation time 30 mins Cooking time 3 hrs Rest time 12 hrs Total time 15 hours 30 minutes

Difficulty: Intermediate Servings: 4 Special regime:

Naturally gluten-free lactose- free

Cooking method: Traditional

Ingredients

Servings

• For shredded meat (carne mechada)
• 500g of stewing beef (chuck, cheek or brisket)
• 1 chopped onion
• 1 diced red bell pepper
• 2 cloves of chopped garlic
• 2 peeled and chopped tomatoes (or 1 small can of diced tomatoes)
• 1 tsp sweet paprika
• 1 tsp ground cumin
• ^1/2 _tsp chili powder​
• Vegetable oil, salt, pepper
• For black beans (caraotas negras)
• 250g of dried black beans (soaked for 12 hours)
• 1 onion
• 1 bay leaf
• 1 clove of garlic
• 1 tsp cumin
• 1 red bell pepper, cut into strips
• 1 drizzle of oil, salt and pepper
• For rice and plantains
• 250g of white rice
• 2 ripe plantains (with black or almost black skin)
• Vegetable oil for cooking
• Salt

Preparation

1. 1- Cooking the meat.
2. Grill the beef for a few minutes on each side, then submerge it in a large pot of salted water and cook for 1½ to 2 hours, until very tender. Drain the meat, reserving some of the broth, then shred it with a fork. In a pan, sauté the onion, garlic, and bell pepper in a little oil. Add the tomatoes, paprika, cumin, salt, and pepper. Stir in the shredded beef and a little of the reserved broth to thicken the sauce. Simmer for 10 minutes.
   
3. 2. Preparing black beans

4. Drain the beans that were soaked overnight and rinse them. Cook them in a large pot of water with the bay leaf for about an hour, or as directed on the package. In a separate pan, sauté the onion, bell pepper, garlic, and cumin. Add a ladleful of beans and mash them lightly, then pour everything back into the pot to thicken the sauce. Season with salt at the end of cooking and keep warm.

   
5. 3. Cooking the rice
6. Cook the white rice in salted water until very tender (this depends on the type of rice used, about 10 minutes for basmati). Drain and set aside.
7. 4. Cooking plantains
8. Cut the plantains into 1 cm thick slices. Heat a little oil in a frying pan and fry them for 2 to 3 minutes on each side, until golden brown. Drain on paper towels and season lightly with salt. (Tip: You can also brush them with oil and bake them in the oven at 200°C for 25 minutes, turning them halfway through.)
9. 5. Training
10. Place the following on each plate: a portion of white rice, 2 tablespoons of black beans, shredded meat and a few slices of grilled plantain.

Keywords: Venezuelan national dish, traditional Venezuelan recipe, black beans and rice, gluten-free Venezuelan cuisine, Pabellón Criollo recipe.

Rate this recipe