Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.
This traditional Venezuelan dish is as hearty as it is delicious. White rice, black beans, and skirt steak are cooked slowly and seasoned well. Perfect for a crowd!
The beauty of this dish, as my anonymous podcast guest explains, is its simplicity. But you can always dress it up!
She encourages us to include "a huge tray of sweet fried plantains (tajadas) and of course, avocado and freshly grated white cheese!" I didn't include this in the photographs, but another common topping is a large fried egg! Talk about a protein-packed meal!
Memories of Pabellón Criollo
From the guest of Ep. 139 "One in 6 Million Refugees: A Venezuelan Story"
The dish I want to share is “Pabellón” or “pabellón criollo”. For Venezuelans, it has always been an emblematic, traditional, and very popular dish that is served in all Venezuelan tables regardless of class or profession.
Personally, I can't remember a weekend going by without a giant pot of black beans being prepared in my house, a huge cauldron of shredded meat, a huge tray of fried sweet plantains (tajadas) and white rice in abundance, of course, I couldn't miss the avocado and freshly grated white cheese.
I am part of a huge family, usually, we gathered together during the weekends. We were 6 siblings, plus mom and dad. Add to that my grandparents, cousins, and aunts and uncles. That adds more than 20 people. That is not counting the friends that each one brought, either to play, to study, or simply to spend the afternoon. Yes, that's right, I come from a huge family and we start the list with my dad and my mom, we continue with the six children
So we needed a dish that could feed a great amount of people. And that is why We cook “pabellón”. It is a generous dish. And it is an excellent family project. From picking up the black beans to shredding the beef… there was a lot to do.
About Our Anonymous Guest
As of October 2022, over 6 million Venezuelan refugees are currently seeking asylum around the world. In September 2022, between 1400 and 1600 fled PER DAY.
You can listen here to the story of an anonymous guest, who gained asylum in the US 4 years ago. She is speaking anonymously because the government there is so repressive - so controlling (you’ll hear how she was threatened to lose all access to food if she didn’t vote for the incumbent) - that her family could be punished as retaliation for her words.
But why is she choosing to speak at all? First, because we have a very fundamental need to share our stories. And second, because our guest today wants to give a voice to these millions of refugees - to remind all of us where they came from, why they left, and what they’ve risked (everything) to leave.
There are lessons for us in all of my guests’ stories: political lessons in the way the current government came to power, and then consolidated that power; lessons of compassion and empathy for individuals within a massive migration; lessons of courage, bravery, and sacrifice when we consider what so many risk for their families to have a better life, lessons of gratitude when we are reminded to savor the little moments (like sorting beans for her Storied Recipe) that we would miss if suddenly forced to leave our homes, and finally - lessons of friendship and kindness that we can learn from 3 immigrants that came together - one Venezuelan, one Nepalese, and one Iranian Jew - in a NYC apartment to help one another launch new lives.
Learn More About Venezuela and Pabellón Criollo
Episode 139: One in 6 Million Refugees: A Venezuelan Story
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FAQ About Pabellón Criollo
What does Pabellón mean and what does Pabellon Criollo represent?
Pabellón is literally translated from Spanish to English as "pavilion". This dish of shredded beef, black beans, and white rice all on the same plate represents the many people groups and flavors influencing Venezuelan cuisine, specifically Spanish, indigenous, and African.
Is Pabellon Criollo cheap or economical?
Yes, as our guest says, legend says that slaves used ingenuity and cooking talent to develop this delicious dish with unwanted portions of food.
Is Pabellón Criollo the same as Pabellon con Baranda?
Very similar. The only addition is that Pabellón con Baranda includes the plantains. For it to be an authentic styling of the dish, the ripe plantain slices are fried, and then placed around the edge of the plate. Why is this placement important? Well, as ChowTimes explains, "baranda" means railing and the plantains act like a fence around the plate, keeping the overflowing components on the plate.
Is Pabellón Criollo the same as Pabellón a Caballo?
Again, super similar. Pabellón a Caballo is Pabellón Criollo with the popular addition of a fried egg on top. Day Translations says that "a caballo" means horseback riding. The egg on the dish reminds one of a horseback rider on the horse.
Is Pabellon Criollo the same as Carne Mechada?
Carne Mechada is the name of the beef portion of Pabellón Criollo. In Venezuela, it's traditionally made from skirt steak cooked slowly in a broth of vegetables (onion, carrot, aji pepper, bay leaf, and lots of cilantro and parsley) at a lower heat, then shredded. Depending on what's available to you, tender slices of flank steak are another non-authentic option.
Meanwhile, you'll create a sauce for the beef from onion, red pepper, red tomatoes, and lots of spices, and add it to the shredded beef later.
Is Pabellón Criollo the same as Caraotas Negras?
Similar to the answer above. Caraotas Negras is the traditional bean dish of Venezuela. It's a simple, delicious meal on its own. Dried black beans are sorted, lightly seasoned, and simmered slowly. It's also possible to cook them in a pressure cooker - details are in the recipe.
Do other countries share this dish with Venezuela?
Many other South American and Caribbean countries have dishes that share many similarities with the Venezuelan National Dish. They each feature a protein, white rice, and beans combination. The sauces, proteins, and preparations are slightly different through. Here's a list of similar dishes, as shared by Wikipedia:
- Arroz con gandules - similar dish in Puerto Rico
- Platillo Moros y Cristianos - similar dish in Cuba
- Ropa Vieja - Beef component of the dish is also popular in Cuba
- Gallo Pinto - similar dish in Nicaragua and Costa Rica
- Hoppin' John - similar dish in the Southern United States
- Rice and peas - similar dish in Jamaica
What are the best toppings for Pabellón Criollo?
Our podcast guest suggests avocado, crumbled cheese, fried egg (Pabellón a Caballo), with plantains on the side (Pabellón con Baranda).
Equipment List
Recipe
Authentic Pabellón Criollo (Venezuelan Rice and Beans)
- Total Time: 3 hours 58 minutes
- Yield: 9 servings 1x
Description
This traditional Venezuelan dish is as hearty as it is delicious. White rice, black beans, and skirt steak are cooked slowly and well seasoned. Perfect for a crowd!
Ingredients
For The Black Beans
- 500 grams black beans
- 2 liters water
- 2 bay leaves
- 1 red bell pepper
- 1 onion
- 3 garlic cloves
- 4 tablespoons olive oil
- 1 tablespoon ground cumin
- 1/2 tablespoon ground sweet paprika
- Salt and freshly ground black pepper to taste.
For The Shredded Beef
- 1 1/2 kg beef skirt
- 2 liters water
- 1 onion, cut in quarters
- 1 carrot, peeled and chopped
- 2 sweet ají cut in half or 1/2 bell pepper
- 1 celery stalk, chopped
- 1 bunch of coriander
- 1 bunch of parsley
- Salt to your liking
For The Sauce of The Beef
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1/2 red bell pepper (you can also use 4 sweet peppers)
- 1/2 yellow bell pepper
- 3 diced tomatoes or a small can of diced tomatoes 1/2 teaspoon cumin
- 1/2 tablespoon curry
- 1 teaspoon ground paprika
- Meat broth (left from boiling the beef)
- Chili flakes to your liking
- Salt and freshly ground black pepper to taste
Instructions
Cue Up The Episode!
Make sure you listen to One in 6 Million Refugees: A Venezuelan Story while you make this anonymous guest's Pabellón Criollo.
Make The Recipe
Preparation of Black Bean
- Sort the black beans eliminating all impurities, pebbles and grains in poor condition. In a large container, wash them very well under running water and discard any grains that float.
- Put the black beans in a large pot, add the water, the bay leaves and cook them over medium heat for 1 hour and a half or until you see that the beans are soft. It is possible that foam forms on top of the water, remove it carefully so that it does not overflow. If you have a pressure cooker, cook for 35-40 minutes. Open the pressure cooker when it is cold and all the pressure has escaped from it.
Meanwhile, Prepare The Sofrit
- Wash and cut the paprika, onion and garlic cloves into pieces.
- Put them in a blender glass and blend.
- Add the olive oil, ground cumin, ground sweet paprika, salt and pepper to taste and continue grinding.
- Place this sauce in a pot with a lid and cook for about fifteen minutes over low heat.
- After the time, turn off the burner and reserve.
- Once the grain has softened, add the sofrito to the beans and cook over low heat for about 30 more minutes so that the broth thickens a bit, add salt and freshly ground black pepper to your liking.
- Black beans can be stored in an airtight container in the fridge for up to a week.
Assemble
- Place the meat in a pot.
- Add the pieces of onion, carrot, celery (celery), the chopped peppers and the bunches of cilantro and parsley.
- Cover with water, cover the pot and cook for an hour and a half over medium heat. If you have a pressure cooker, cook for about 40 minutes.
- Remove the meat from the pot and let it rest for about 5 minutes before shredding it. With the help of two forks, shred the still hot meat into thin and long strands.
- In a frying pan, brown the onion and garlic cut into brunoises in olive oil until they are translucent.
- Add cumin, curry, ground paprika and stir.
- Add a little of the meat broth.
- Add the shredded meat, the julienned bell peppers or sweet peppers and the chopped tomato, and mix all the ingredients. If you see that the meat is a bit dry, add more broth.
- Let cook covered and over low heat for about 15 minutes so that all the flavors mingle. Season with salt, freshly ground black pepper, and chili flakes to taste.
- When you are ready to serve, adjust the seasonings to your liking.
Notes
- Make sure you listen to One in 6 Million Refugees: A Venezuelan Story while you make this anonymous guest's Pabellón Criollo.
- You can make the black beans up to a week in advance and store them in an airtight container in the fridge.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Beef Dishes, Main Dish
- Cuisine: South American, Venezuelan
Nutrition
- Calories: 219
- Sugar: 7
- Sodium: 233
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 8
- Protein: 7
Would love to hear from you!