The pabellón criollo, or national pavilion before it, is a traditional dish of Venezuela and is recognized as the national dish par excellence that is part of the Venezuelan cuisine. Possibly evokes the union of the ethnic groups that make up our town by its different flavors and colors bringing a unique and warm aroma of this land.
Ingredients:
For 6 servings
- 1/2 kg black beans
- 2 medium onions
- 6 green and red sweet peppers
- 1 garlic head
- 1/2 cdts black pepper
- 1/2 cdts ground oregano
- 1 chives stem
- 1 tbsp sugar
- 1/2 kg beef skirt or round boy
- 1 1/2 cups rice
- to taste Salt
- 1/2 cup oil onotado
- 2 ripe bananas
Steps:
75 minutes
On the one hand place to soak the beans for about 4 hours, wash them and place them to cook in enough water until they are soft.
Apart put to sancochar the minced meat into pieces until it is soft, take out of the broth and let stand to be able to trim with your fingers. (Reserve the broth).
Chop all the dressings and put it to sauté with the oil onotado, the crushed garlic, pepper and oregano in a skillet or medium cauldron and from there set aside 2 or 3 tablespoons of the already fried dressings to add them to the caraotas that already they should be soft along with the sugar and salt to taste, so let the beans cook for another 15 minutes without drying too much.
In the pan or cauldron where we have the rest of the dressings, add the meat already shredded, fry and stir slowly so that it is mixed with the dressings, add a cup of broth where we cook the meat and add salt to the I like to let it cook until all the broth is consumed.
In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and rice, leave to cook until it is at the desired point.
In a separate pan, place oil and fry the plantains cut into slices.
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