Venezuelan pabellón criollo
Venezuelan recipes
Meat and poultry
Launch
Easy
45'
Ingredients
- 3 tablespoon of Sweet Chili Paste
- 0.5 kg of beef loin chopped in 4 pieces
- 1 Onion chopped in big pieces
- 2 Chicken ouillon cubes
- 2 cups of chopped onion
- 0.25 liters of water
- 1 cup of chopped red bell pepper
- 4 cloves of garlic, finely chopped
- 2 tablespoons of corn oil
- 1 can of fried tomato
- 2 tablespoons of Aceite de Oliva Único
- 0.5 tablespoon Of oregano
- 0.5 tablespoon of Adobo with GOYA pepper
- 0.5 tablespoon Of Grounded cumin Nativo
- 1 can of Frijoles negros
- 1 package of GOYA Riped Platain Chips
- 3 cups of Long grain rice Nativo
Preparation
- Prepare the white rice with salt to taste and sabe it for later.
- Defrost the ripped bananas, fry them as instructed in the package and save them for later.
- Make a sauce with onion, complete seasoning Goya, garlic and fried tomato, in a pan and slowly add the beans and let them take the sauce´s flavor and thickness. Once ready, set aside.
- In a large skillet, mix the bouillon cubes, the beef, the onion and water. Heat until the content boils, lower the heat and cook over low heat until the meat is very tender, approximately 1 hour and a half. Add the necessary water so that the meat is always covered. Let the meat cool on its own broth so that it can be shredded into fine threads. Save a cup of that broth (you can cook the meat in a pressure pan cooker if you want to do it for about 15 minutes)
- Meanwhile, puree the garlic, onions, sweet chili paste and red bell peppers in a blender.
- Heat the oil in a skillet over medium high heat. Add the shredded meat from step 4 and cook it a little until it is a bit brown. Add the vegetable puree, fried tomato, oregano, and the previously reserved broth. Heat until it boils, lower the heat and simmer until the mixture dries for about 20 minutes.
- Arrange the meat, black beans, rice and plantain on a platter and serve. Enjoy your meal!
Products for the recipe
