Venezuelan Recipe Venezuelan food is characterized by being tropical and Andean, and by having strong European influences in its traditional dishes. Some of the essential foods that are part of this versatile cuisine include coconut, bananas, seafood and corn, among others. Today I propose to make one of the typical dishes that is made in Venezuela.
VENEZUELAN CRIOLLO PAVILION
I go step by step…
First how to prepare caraotas (black beans)
1: A 3/4 of beans (Black Beans)
2: 10 Water cups approximately
3: an onion cut in small squares
4: 1/2 red paprika
5: 300gr of paper cut into squares
6: 3: teaspoons of salt
7: Half a teaspoon of pepper
8: 1/2 cup of bacon in small pieces
9: 1 cup of grated onion
10: 3 grains of garlic well crushed
preparation:
Choose the beans eliminating all kinds of impurities, wash them in water and discard the ones that float, in a pressure cooker they are placed with the 10 cups of water, the chopped onion and the paprika, they are cooked for 1 hour or until they soften , remove the pot from the heat, let it cool to uncover it, remove the paprika and the onion and in the same uncovered pot add the foil, salt, pepper and some 6 or 8 cups of water, follow cooking and removing any foam that may be formed. Cook until very soft. Apart in a small cauldron, brown the pieces of bacon until they are dark and they release enough fat. Solids are removed and the fat is reserved, add the grated onion and garlic, leave to brown and add to the beans, let it cook for about 30 minutes more.
After having prepared the caraotas (black beans) we continued with the beef
Ingredients:
1: 1/2 kg beef
2: 1/2 cup chopped bacon in trosos
3: 1 red pimento
4: 1 onion cut in a square
5: 1 chives stem
6: 4 grains of crushed garlic
7: 1/2 teaspoon of oregano
8: Adobo to taste
9: salt to taste
Preparation:
In a pot place enough water to cover the meat, a pinch of salt, onion and cilantro, put over medium heat to boil for 2 hours, taking care that the water does not dry and that the meat softens.
Once the meat is soft, let cool and calmly unravel.
Place a pan on the fire, pour the bacon and let it brown when you finish taking out the pan, brown the meat with the remaining fat, the onions, the paprika, the chives and the other ingredients, let it cook for approximately let stew for 30 minutes, until juicy.
The slices (ripe bananas)
Heat the oil in the pan.
Peel and cut the bananas into slices.
Add the slices in the hot oil for frying, and turn when golden brown on each side.
When browning, remove them from the oil and put them to drain on a plate with absorbent paper.
