Pabellon Criollo

Pabellon Criollo Recipe from Venezuela - Ingredients: Steak, Olive Oil, Onions, Garlic, Tomatoes, Cumin, Salt

Region / culture: Venezuela | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Pabellon Criollo is a traditional Venezuelan dish that is a delicious combination of flavors and textures. This dish typically consists of shredded beef, black beans, rice, and fried plantains. It is a popular and beloved dish in Venezuela, known for its hearty and satisfying qualities.

History

Pabellon Criollo has its origins in Venezuela and is considered to be the country's national dish. It is a dish that is deeply rooted in Venezuelan culture and is often served during special occasions and celebrations. The dish is believed to have been influenced by the culinary traditions of the indigenous people of Venezuela, as well as Spanish and African influences.

Ingredients

2 lb (907 g) of lean sirloin steak, 0.5 inch thick
0.33 cup of olive oil
1 cup of coarsely chopped onions
1 tsp of finely chopped garlic
6 medium tomatoes, peeled, seeded, and chopped OR
2 cups of canned tomatoes, drained and chopped
0.5 tsp of ground cumin seeds
1 tsp of salt

How to prepare

Boil the steak under a preheated broiler for 5 minutes on each side.
Using a knife, cut or pull the meat into pieces approximately 0.5 in (125 mm) long and 0.25 in (50 mm) wide.
In a pan, cook the onions and garlic for about 5 minutes.
Add the tomatoes, cumin, and salt to the pan and reduce the heat to low.
Cook uncovered for about 30 minutes.
Add the strips of beef to the pan and mix them well with the sauce.

Variations

For a vegetarian version, you can substitute the beef with tofu or seitan.
You can also add bell peppers, carrots, or other vegetables to the dish for added flavor and nutrition.
For a spicier version, you can add jalapenos or hot sauce to the dish.

Cooking Tips & Tricks

Make sure to use lean sirloin steak for this recipe to keep it healthy and flavorful.

- Be sure to cook the steak under a preheated broiler to ensure it is cooked evenly.

- When cooking the onions and garlic, be careful not to burn them as this can affect the overall flavor of the dish.

- It is important to cook the tomatoes, cumin, and salt on low heat to allow the flavors to meld together.

- When adding the beef strips to the pan, make sure to mix them well with the sauce to ensure they are evenly coated.

Serving Suggestions

Pabellon Criollo is traditionally served with black beans, rice, and fried plantains. It can also be served with a side salad or avocado slices for added freshness.

Cooking Techniques

Boiling the steak under a broiler ensures that it is cooked evenly and retains its juiciness.

- Cooking the onions and garlic first allows them to release their flavors and aromas before adding the tomatoes and beef.

Ingredient Substitutions

If you don't have sirloin steak, you can use flank steak or skirt steak as a substitute.

- If you don't have fresh tomatoes, you can use canned tomatoes as a substitute.

Make Ahead Tips

You can prepare the beef and sauce ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, simply reheat the beef and sauce in a pan and serve with rice, beans, and plantains.

Presentation Ideas

Pabellon Criollo can be served on a platter with the beef strips arranged neatly on top of the rice and beans. You can also garnish the dish with fresh cilantro or avocado slices for added color and flavor.

Pairing Recommendations

Pabellon Criollo pairs well with a glass of red wine, such as a Malbec or Merlot. You can also serve it with a cold beer or a refreshing glass of lemonade.

Storage and Reheating Instructions

Leftover Pabellon Criollo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the beef and sauce in a pan and heat over medium heat until warmed through. Serve with rice, beans, and plantains.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 20% of the daily recommended intake per serving

Alergens

This recipe contains soy (from the soy sauce) and gluten (from the soy sauce).

Summary

Pabellon Criollo is a well-balanced dish that provides a good source of protein, healthy fats, and carbohydrates. It is also rich in iron and vitamin C, making it a nutritious and satisfying meal.

Summary

Pabellon Criollo is a delicious and hearty dish that is perfect for a comforting meal. With its flavorful beef, savory sauce, and traditional accompaniments, this dish is sure to become a favorite in your household. Enjoy this taste of Venezuela with your family and friends!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pabellon Criollo. It was a warm summer day in Venezuela, and I was visiting my dear friend Maria at her home in Caracas. Maria was an incredible cook, and every time I visited her, she would always surprise me with a new and delicious dish.

That day, as soon as I walked into her kitchen, I was greeted by the most tantalizing aroma. Maria was standing over the stove, stirring a pot filled with a rich and savory stew. She explained to me that she was making Pabellon Criollo, a traditional Venezuelan dish that consisted of shredded beef, black beans, rice, and fried plantains.

As I watched her cook, I couldn't help but be mesmerized by the way she effortlessly combined the ingredients and transformed them into a mouth-watering masterpiece. Maria noticed my fascination and invited me to join her in the kitchen. She handed me a knife and a cutting board and began to teach me how to prepare the dish.

She showed me how to season the beef with a blend of spices and slowly simmer it until it was tender and flavorful. She taught me how to cook the black beans until they were creamy and delicious. She even gave me tips on how to fry the plantains to perfection, achieving that perfect balance of sweetness and crunch.

As we cooked together, Maria shared with me the story behind the dish. She told me that Pabellon Criollo was a beloved Venezuelan comfort food that was often served at family gatherings and special occasions. It was a dish that brought people together, evoking memories of home and tradition.

I was captivated by the history and culture behind the recipe, and I knew that I had to learn how to make it myself. Maria was kind enough to write down the recipe for me, complete with all of her secret tips and tricks. She even gave me a jar of her homemade sofrito, a flavorful base made from onions, peppers, and garlic, to use in the dish.

When it was time to sit down and enjoy the meal, I was filled with anticipation. Maria served me a heaping plate of Pabellon Criollo, topped with a fried egg and a side of avocado. The flavors danced on my tongue, each bite bringing me closer to the heart of Venezuela.

From that day on, Pabellon Criollo became a staple in my own kitchen. I made it for my family and friends, sharing with them the story of how I learned the recipe from Maria. Every time I cooked the dish, I felt a connection to her and to the rich culinary heritage of Venezuela.

Over the years, I have added my own touches to the recipe, experimenting with different ingredients and techniques. But no matter how much I tweak it, the essence of Pabellon Criollo remains the same - a celebration of flavor, tradition, and love.

As I look back on that fateful day in Maria's kitchen, I am filled with gratitude for the gift she gave me. The recipe for Pabellon Criollo is more than just a dish - it is a connection to my past, a reminder of the power of food to bring people together and create lasting memories.

And so, whenever I make Pabellon Criollo, I think of Maria and the time we spent cooking together. I can still hear her voice guiding me through the steps, and I can still taste the delicious flavors that first captivated me all those years ago. In every bite, I am transported back to that warm summer day in Venezuela, where I discovered a recipe that would become a cherished part of my culinary repertoire.