Best Pabellon Criollo Pork With Sofrito Recipes

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PABELLóN CRIOLLO



Pabellón Criollo image

When it comes to individual foods, Venezuela is likely best known for its arepas. When it comes to composed dishes, it's pabellón criollo. This dish in its purest form is made up of four components: pulled beef, black beans, plantains and rice. You can supplement with seared queso duro (hard cheese), eggs, avocado slices and, of course, arepas. It is without question my favorite meal as well as the meal that reminds me most of home. Additionally, this is the recipe that my mom taught me to make and it includes my grandmother's spice blend, which means that there's three generations' worth of warmth and comfort to be found in this meal. I sincerely hope you love it.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 30

1 1/2 pounds flank steak, cut into 3 1/2-inch squares
1 tablespoon plus 1 teaspoon adobo seasoning
5 cloves garlic, crushed
1 white onion, cut into eighths
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
1 bay leaf
Kosher salt
1 tablespoon Worcestershire sauce
4 tablespoons canola or vegetable oil
1 batch Abuela Chabe's Seasoning, recipe follows
2 tablespoons ketchup
1 tablespoon canola or vegetable oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons adobo seasoning or adobo seasoning with sazón (see Cook's Note)
4 cloves garlic, chopped
One 14-ounce can black beans
Kosher salt
1 teaspoon canola or vegetable oil
1 teaspoon kosher salt
1 clove garlic, crushed
1 cup basmati or other long-grain rice
Two 11-ounce packages frozen maduros (fried plantains), cooked according to the package directions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground annatto, optional
1/4 teaspoon curry powder

Steps:

  • For the beef:
  • Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
  • Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
  • Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
  • Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
  • Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
  • Serve equal portions of the beef, rice, beans and maduros on individual plates.
  • Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

PABELLON CRIOLLO



Pabellon Criollo image

Make and share this Pabellon Criollo recipe from Food.com.

Provided by AZPARZYCH

Categories     Black Beans

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs flank steaks, cut in 3 or 1 bay leaf
5 cups beef stock (or more)
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
4 medium tomatoes, peeled, seeded, chopped
salt & pepper
1/2 teaspoon cumin seed, crushed
1 teaspoon oregano
8 cups cooked long-grain white rice, see recipe
6 cups cooked black beans
2 medium plantains, a little firm
2 tablespoons safflower oil

Steps:

  • Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is nice and tender. Allow the meat to cool in the stock. When cool, remove from the stock, shred, and set aside.
  • In the olive oil, sauté the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.
  • Cut the plantain into 3 inch pieces and sauté them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.
  • Assemble the dish in the design of the Venezualan flag, arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sautéed plantains. Some versions of this dish are topped with fried eggs, one per dish.

Nutrition Facts : Calories 1567.9, Fat 25, SaturatedFat 7.2, Cholesterol 102.8, Sodium 847.5, Carbohydrate 262.4, Fiber 20.9, Sugar 12.2, Protein 69

PABELLON CRIOLLO (STEAK)



Pabellon Criollo (Steak) image

Make and share this Pabellon Criollo (Steak) recipe from Food.com.

Provided by Lavender Lynn

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon garlic, finely chopped
1 (14 ounce) can tomatoes, chopped
1/2 teaspoon ground cumin
1 teaspoon salt
2 lbs top sirloin steaks (about 1/2 inch thick)

Steps:

  • Heat oil in a large saucepan.
  • Add the onions and garlic and cook over medium heat for about 5 minutes until onons are soft and transparent.
  • Add the tomatoes, cumin, and salt.
  • Mix well, reduce heat to low and cook uncovered for about 30 minutes.
  • Stir often until the tomato juices evaporate and the sauce becomes thick.
  • 15 minutes before the end of cooking time, preheat the grill to hot.
  • Place the steak on the grill pan and cook under the grill for 5 minutes on each side.
  • Remove from the grill and cut into pieces about 1/2 inch long and 1/4 inch wide.
  • Add the strips of beef to the sauce, mixing well.
  • Traditionally served with plantains, black beans, and rice.

Nutrition Facts : Calories 124.5, Fat 10.4, SaturatedFat 1.4, Sodium 588.6, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 1.4

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