Spicy Venezuelan Pabellón Criollo with Black Beans and Plantains
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine and Marinate
In a bowl, combine the beef with onion, garlic, cumin, smoked paprika, salt, and pepper.
- 2
Add Broth and Refrigerate
Pour the beef broth over the mixture and marinate for at least 1 hour in the refrigerator.
- 3
Rest to Room Temperature
Remove from the fridge 30 minutes before cooking to bring to room temperature.
Preparing the Black Beans
- 1
Sauté Garlic and Jalapeño
Heat oil in a pan over medium heat and sauté garlic and jalapeño until fragrant.
- 2
Add Beans and Season
Add cooked beans and cumin, stirring to combine. Season with salt to taste.
How to Make Spicy Venezuelan Pabellón Criollo with Black Beans and Plantains
Total time: 4 h · Yields 4 servings
- 1
Cooking the Beef
Sear marinated beef in a hot skillet, then slow cook until tender.
- 2
Cooking the Rice
Sauté onion and garlic in oil, add rice and water, then cook until fluffy.
- 3
Frying the Plantains
Fry sliced plantains in oil until golden brown on both sides.
Chef's Tips
Further reading
Frequently asked questions
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.
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