Name: Pabellon criollo
Yield: 4-6
Cuisine: Venezuela
Ingredients: 1.5 lb flank steak; 1 onion, quartered, plus 1 onion, diced; 1 bell pepper, diced; 4 cloves garlic; 3 tablespoons tomato paste or 2 chopped tomatoes; 1 teaspoon cumin; 2 cups cooked black beans; 2 cups white rice, cooked; 2 ripe plantains, sliced; Oil for frying; Salt and pepper

Where it comes from

Pabellon criollo is considered Venezuela's national dish and combines Indigenous, African and European influences. It is eaten at home and in restaurants across the country.

Explore the cuisine of Venezuela.

Recipe

Make Pabellon criollo at home

Serves 4-6Time 2 hours

Ingredients

1.5 lb flank steak
1 onion, quartered, plus 1 onion, diced
1 bell pepper, diced
4 cloves garlic
3 tablespoons tomato paste or 2 chopped tomatoes
1 teaspoon cumin
2 cups cooked black beans
2 cups white rice, cooked
2 ripe plantains, sliced
Oil for frying
Salt and pepper

How it's made

Simmer the steak with the quartered onion, 2 garlic cloves and salt in water for 1.5 hours until tender, then shred.
Saute the diced onion, pepper and remaining garlic in oil until soft.
Add the tomato paste, cumin and shredded beef with a splash of broth and cook for 15 minutes.
Warm the black beans with a little cumin and mash lightly if you like.
Fry the plantain slices in hot oil until deeply golden and caramelized.
Serve rice, beans, beef and plantains side by side.