In Venezuela we have a rich combination of black beans, rice, fried meat and fried plantain slices which has the name of Pabellón Criollo, also known as the typical Venezuelan dish.
Its unique aroma, color and texture of the ingredients represents more than a simple meal, it represents part of the history and tradition of a country as beautiful as this one.
The preparation of the Criollo Pavilion, takes some time due to the variety of ingredients and condiments you need, however, its preparation is very simple and the wait is worth it, that is why I bring you the list of ingredients and the steps to prepare said dish, so they do not stay with the desire to try it.
Meatloaf: For the meat first the meat is sancocha during one hour approximately with salt to the taste, until it softens enough so that it can be dismechar (It is not voted the broth)
Parallel to this all the dressings are chopped, a part is fried with oil and onoto, the other part of the dressings is saved for the caraotas. After the sauce is ready, add the meat and add a cup of the broth with which it is stewed, mix a little and let it simmer until the broth is consumed.
Rice: To prepare the rice, we must previously saute the garlic with the oil in a cauldron, after that, add the 2 cups of rice and 5 cups of water, when the water starts to boil, the flare is lowered and left Let the rice simmer until it dries completely.
Black beans: For the Black beans, let's wash them and select them, then place the cauldron with plenty of water and let them boil until they soften, apart we will make a stir-fry with the same seasonings and condiments that we use to flavor the mechada meat, once this ready the sofrito and that the caraotas have softened, the sofrito is added to the caraotas and they allow themselves to macerate for 1/2 hour approximately.
Fried Banana Chop: The preparation of fried plantain slices is the simplest and least laborious preparation of the dish, we just select a banana that is ripe and cut it into slices, after that, we place them in a pan with oil at high temperature, and sauté it without letting it burn.
Once the beans, the rice, the mechada meat and the slices are ready, there is no more to serve and enjoy this succulent Venezuelan dish.
"Good appetite"
