Pabellón Criollo is the national dish of Venezuela, a satisfying plate composed of four distinct, colorful elements: savory shredded beef (carne mechada), rice, stewed black beans (caraotas negras), and sweet fried plantain slices (tajadas). The quality of the dish lies in the individual preparation of each component.

Prep Time	Cook Time	Serves
30 minutes	2 hours 30 minutes	4

Part A: Ingredients

1. Carne Mechada (Shredded Beef)

• 2 lbs Flank Steak or Skirt Steak
• $1/2$ large Onion, chopped
• $1/2$ Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 1 cup Tomato Sauce
• 2 Tbsp Worcestershire Sauce (Salsa Inglesa)
• 1 tsp Cumin, $1/2$ tsp Oregano, Salt and Pepper

2. Caraotas Negras (Stewed Black Beans)

• 1 (15 oz) can Black Beans, rinsed and drained (or 2 cups cooked beans)
• 1/4 cup finely diced Onion
• 2 cloves Garlic, minced
• $1/2$ tsp Ground Cumin
• 2 Tbsp Oil or Lard

3. Rice and Tajadas

• 1 cup Long Grain White Rice
• 2 very ripe Plantains (dark yellow/black skin), sliced on a bias
• Neutral oil for frying

Part B: Instructions

Step 1: Prepare the Carne Mechada

1. Boil the Meat: Place the flank steak in a pot and cover with water. Bring to a boil, reduce heat, and simmer for $1 \frac{1}{2}$ to 2 hours until the meat is fork-tender. Reserve the broth.
2. Shred: Remove the meat and let it cool slightly. Shred the beef into long strands using two forks or your hands.
3. Soffrito & Simmer: Heat 2 Tbsp oil in a skillet. Sauté the chopped onion, bell pepper, and garlic until soft. Add the shredded beef, tomato sauce, Worcestershire sauce, cumin, oregano, salt, and pepper. Add $1/2$ cup of the reserved beef broth. Simmer for 30 minutes until the sauce has reduced and coated the beef beautifully.

Step 2: Cook the Caraotas Negras

1. Heat oil in a small pot. Sauté the diced onion and garlic until soft.
2. Stir in the cumin. Add the black beans (with a little of their liquid if using canned).
3. Season with salt and pepper and simmer gently for 15-20 minutes until the beans are thick and velvety.

Step 3: Cook the Rice and Tajadas

1. Cook the white rice according to package directions (usually 1 cup rice to $1 \frac{3}{4}$ cups water).
2. Heat $1/2$-inch of oil in a frying pan over medium-high heat. Fry the plantain slices (tajadas) in batches until golden brown on both sides. Drain on paper towels and sprinkle lightly with salt.

Step 4: Assemble the Pabellón

• Assemble the plate with four distinct sections, making sure the ingredients do not mix on the plate: a serving of white rice, a serving of the Carne Mechada, a portion of the Caraotas Negras, and the sweet, fried Tajadas. (Often topped with a little grated white cheese, such as queso blanco or queso fresco.)