📝 About This Recipe
Experience the vibrant heartbeat of Venezuelan cuisine with this innovative baked version of Pabellón Criollo. Traditionally served as separate components of shredded beef, black beans, rice, and fried plantains, this recipe transforms the national treasure into a harmonious, bubbling casserole. It captures the perfect balance of savory beef, earthy legumes, and the iconic sweetness of caramelized plantains, all unified under a golden crust.
🥗 Ingredients
The Shredded Beef (Carne Mechada)
- 2 pounds Flank steak or Brisket (cooked in broth until tender and shredded)
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 cup Tomato sauce (plain)
- 1 teaspoon Cumin (ground)
The Black Beans (Caraotas)
- 2 cans (15oz) Black beans (drained and rinsed)
- 1/2 cup Beef broth
- 1 tablespoon Brown sugar or Piloncillo (for authentic sweetness)
Assembly and Topping
- 3 cups White rice (cooked and seasoned)
- 3 large Ripe plantains (Maduros) (peeled and sliced into long strips)
- 1.5 cups Queso Fresco or Cotija (crumbled)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a large 9x13 inch baking dish with oil or butter.
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2
In a large skillet over medium heat, fry the sliced plantains in a little oil until they are golden brown and caramelized on both sides. Remove and set aside on paper towels.
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3
In the same skillet, sauté the onions and red peppers until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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4
Add the shredded beef to the skillet along with the cumin and tomato sauce. Simmer for 10 minutes until the liquid has reduced but the beef remains moist.
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5
In a separate small pot, combine the black beans, beef broth, and brown sugar. Simmer for 5 minutes, lightly mashing a few beans to create a thicker texture.
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6
Begin the assembly by spreading the cooked white rice in an even layer at the bottom of the prepared baking dish, pressing down slightly.
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7
Pour the black bean mixture over the rice, spreading it to the edges to ensure every bite has a layer of legumes.
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8
Layer the shredded beef mixture over the beans, smoothing it out with a spatula.
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9
Arrange the fried plantain strips on top of the beef in a decorative diagonal pattern, covering as much surface area as possible.
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10
Generously sprinkle the crumbled Queso Fresco over the top of the plantains.
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11
Cover the dish with aluminum foil and bake for 20 minutes to allow the flavors to meld and the heat to penetrate all layers.
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12
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is slightly golden and the edges are bubbling.
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13
Remove from the oven and let the casserole rest for 5-10 minutes. This is crucial for the layers to set so you can cut clean portions.
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14
Garnish with fresh cilantro before serving to add a pop of color and brightness.
💡 Chef's Tips
Use very ripe plantains (the skins should be almost black) for the best sweet-and-savory contrast. If the beef feels too dry, add a splash of the beef cooking liquid or broth before layering. For an extra kick, add a finely chopped habanero or jalapeño to the onion and pepper sauté. You can prepare the beef and beans a day in advance to save time on assembly. Make sure the rice is fully cooked but still 'al dente' so it doesn't turn mushy during the baking process.
🍽️ Serving Suggestions
Serve with a side of spicy 'Guasacaca' (Venezuelan avocado sauce) for creaminess. Pair with a glass of ice-cold Papelón con Limón (sugarcane juice with lime). A simple side salad of avocado, tomato, and red onion with a lime vinaigrette cuts through the richness. Offer extra lime wedges on the side for guests to squeeze over their portion. For a traditional touch, serve with a side of warm white arepas.