Venezuelan Creole Pavilion Recipe
The pabellón criollo is one of the most typical dishes of Venezuelan cuisine. This recipe is full of flavors and colors, and although it is not known exactly where it originated, it was recognized that it was in Caracas Venezuela.
The Venezuelan Creole pavilion consists of: (White Rice, Mature Plantain Chops, Beans, Meat and Egg).
Ingredients: Meat Mechada
500 Grams of Cow Skirt
1/2 Unit White onion
3 garlic cloves
2 Tablespoons of English Sauce
1 Cilantro branch
2 Tomato Units
1 Teaspoon of Comino
1 Teaspoon of Onoto
Ingredients: Caraotas
300 grams of black beans
1/2 Unit of red pepper
1/2 Unit White onion
3 garlic cloves
1 Teaspoon of Comino
Ingredients: Rice
1 Pound of cooked white rice
2 cloves of garlic
1/4 Onion
1/2 Sweet Aji
Additional:
2 Units of ripe bananas.
1 egg
1/4 Liter of Oil
Steps to follow to make this recipe:
Before making the pabellón criollo, the first step is to prepare all the ingredients.
Recipe of Venezuelan Creole Pavilion - Step 1 (Meat)
In a pressure cooker seal the skirt previously seasoned with salt, pepper, cumin and onoto. When it is golden remove and add the onion, the pepper, the skinless tomato and the garlic, all finely chopped, cook very well until soft.
Venezuelan Creole Pavilion Recipe - Step 2
Return the meat to the pot, add the English sauce, water or beef broth until it covers the meat a bit. Also incorporate the previously chopped cilantro, a little more cumin, salt and pepper. Cover the pressure cooker and cook for 1 hour and a half.
Venezuelan Creole Pavilion Recipe - Step 3
When the meat is ready, with your hands or with a fork unravel and take to the pot again to absorb more of the flavor of the other ingredients. Reserve until serving time.
Venezuelan Creole Pavilion Recipe - Step 4 (Caraotas)
For the beans, from the previous night let them soak, when preparing them add plenty of water in a pressure cooker, add the beans with a little onion and salt, and let cook for 1 hour and a half. The Secret, You can add a batch of baking so that they soften.
Venezuelan Creole Pavilion Recipe - Step 5
In a pan prepare a sauce with onion, red pepper, finely chopped garlic. Then, add it to the beans (if they have a lot of water you can remove a little), cook over medium heat until they thicken a little, rectify flavor with salt, cumin and pepper.
Chop finely the onion, the Aji and sauté them in a pot with oil over medium heat and after 2 minutes, add the mashed garlic. Cook for 1 more minute with a little salt.
Add the rice and stir for 1 minute.
Add the water, let it boil and rectify the flavor with salt.
Reduce until the water evaporates from the surface. Then, cover and lower the fire to the minimum. Cook for 20 minutes.
Serve white rice
In a separate pan with oil at medium heat, fry ripe plantain slices until golden brown.
Finally, the Venezuelan Creole pavilion serves with black beans, roasted meat, white rice and banana slices. If you liked this recipe, have any comments or concerns, give us your opinion.
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