How long can leftovers be stored?

You can store leftovers in the refrigerator for up to 3 days in an airtight container.

Can I substitute the beef with another protein?

Yes, you can use chicken or pork, but adjust the cooking time accordingly.

Is there a way to reduce the spiciness?

Decrease the amount of jalapeño or omit it entirely for a milder flavor.

How can I make this ahead of time?

Marinate the beef and prepare the beans up to a day in advance. Cook when ready to serve.

Can I use canned black beans?

Yes, canned black beans work perfectly; just ensure to rinse and drain them first.

Spicy Venezuelan Pabellón Criollo with Black Beans and Plantains

Name: Spicy Venezuelan Pabellón Criollo with Black Beans and Plantains
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1.5 lbs beef flank or skirt steak; 1 large onion, sliced; 3 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 cup beef broth; Salt and pepper to taste; 2 cups cooked black beans; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 teaspoon cumin; Salt to taste; 2 ripe plantains, peeled and sliced; 2 tablespoons vegetable oil; Salt to taste; 1 cup long-grain white rice; 2 cups water; 1 tablespoon vegetable oil; 1 small onion, finely chopped; 1 clove garlic, minced; Salt to taste

A traditional dish with a fiery twist

This vibrant Venezuelan classic brings together tender shredded beef, spicy black beans, sweet plantains, and aromatic rice for a satisfying meal full of flavor and color.

3 h
4
Intermediate

Ingredients

For the Shredded Beef

1.5 lbs beef flank or skirt steak

1 large onion, sliced

3 cloves garlic, minced

2 teaspoons cumin

1 teaspoon smoked paprika

1 cup beef broth

Salt and pepper to taste

For the Spicy Black Beans

2 cups cooked black beans

1 tablespoon vegetable oil

2 cloves garlic, minced

1 jalapeño, seeded and chopped

1 teaspoon cumin

Salt to taste

For the Fried Plantains

2 ripe plantains, peeled and sliced

2 tablespoons vegetable oil

Salt to taste

For the Aromatic Rice

1 cup long-grain white rice

2 cups water

1 tablespoon vegetable oil

1 small onion, finely chopped

1 clove garlic, minced

Salt to taste

Preparation

Marinating the Beef

Combine and Marinate

In a bowl, combine the beef with onion, garlic, cumin, smoked paprika, salt, and pepper.

Add Broth and Refrigerate

Pour the beef broth over the mixture and marinate for at least 1 hour in the refrigerator.

Rest to Room Temperature

Remove from the fridge 30 minutes before cooking to bring to room temperature.

Preparing the Black Beans

Sauté Garlic and Jalapeño

Heat oil in a pan over medium heat and sauté garlic and jalapeño until fragrant.

Add Beans and Season

Add cooked beans and cumin, stirring to combine. Season with salt to taste.

Cooking Process

Cooking the Beef

Sear marinated beef in a hot skillet, then slow cook until tender.

Cooking the Rice

Sauté onion and garlic in oil, add rice and water, then cook until fluffy.

Frying the Plantains

Fry sliced plantains in oil until golden brown on both sides.

Plating & Serving