📝 About This Recipe
The Arepa de Pabellón is a culinary masterpiece that captures the soul of Venezuela, stuffing the components of the national dish—Pabellón Criollo—into a crispy, golden corn pocket. This 'street food' icon features a harmonious contrast of savory shredded beef, creamy black beans, sweet caramelized plantains, and salty white cheese. It is a symphony of textures and flavors that represents the rich cultural tapestry of the Caribbean and South America in every bite.
🥗 Ingredients
The Shredded Beef (Carne Mechada)
- 1.5 pounds Flank steak or Brisket (cut into large chunks)
- 2 tablespoons Vegetable oil
- 1 piece Yellow onion (finely diced)
- 1/2 piece Red bell pepper (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- 1/2 cup Tomato sauce (plain)
The Black Beans (Caraotas)
- 15 ounces Black beans (canned or pre-cooked, drained)
- 1 teaspoon Sugar or Panela (to balance the saltiness)
The Arepa Dough
- 2 cups Pre-cooked cornmeal (P.A.N. brand recommended)
- 2.5 cups Warm water
- 1 teaspoon Salt
The Sweet Plantains and Garnish
- 2 pieces Very ripe plantains (skin should be mostly black)
- 1 cup Queso Costeño or Feta (shredded or crumbled salty white cheese)
- 1/2 cup Vegetable oil (for frying plantains)
👨🍳 Instructions
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1
Boil the beef in a large pot with water, salt, and half an onion for 1 to 1.5 hours until tender. Remove, let cool, and shred the meat by hand into thin strands; reserve 1/2 cup of the cooking liquid.
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2
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the diced onion, bell pepper, and garlic until translucent and fragrant (about 5 minutes).
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3
Add the shredded beef to the skillet along with cumin, tomato sauce, and the reserved cooking liquid. Simmer for 15 minutes until the liquid has reduced but the meat remains moist.
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4
In a separate small pot, heat the black beans with a splash of water, a pinch of cumin, and the sugar. Simmer for 10 minutes, then lightly mash a few beans to create a thicker texture.
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5
Peel the ripe plantains and slice them diagonally into 1/2-inch thick 'tajadas'. Fry them in hot oil until golden brown and caramelized on both sides. Drain on paper towels.
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6
Prepare the arepa dough: In a large bowl, mix the warm water and salt. Gradually add the cornmeal while whisking with your fingers to prevent lumps.
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7
Knead the dough for 2-3 minutes until smooth and moist. Let the dough rest for 5 minutes to fully hydrate.
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8
Divide the dough into 6 equal portions and roll them into balls. Flatten them between your palms to form discs about 3/4-inch thick.
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9
Heat a lightly oiled cast-iron skillet or 'budare' over medium-high heat. Sear the arepas for 5 minutes per side until a golden crust forms.
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10
Optional: Transfer the seared arepas to a 350°F (175°C) oven for 5-8 minutes until they sound hollow when tapped on the bottom.
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11
Carefully slice the warm arepas open horizontally using a serrated knife, leaving a small hinge so they stay connected like a pocket.
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12
Assemble the Pabellón: Spread a generous spoonful of black beans inside, followed by a layer of shredded beef, two slices of fried plantain, and a heavy sprinkle of white cheese.
💡 Chef's Tips
Use only pre-cooked cornmeal (like P.A.N.); regular cornflour or cornstarch will not work for arepas. If the dough cracks while shaping the discs, your dough is too dry; add a tablespoon of water and reknead. For the most authentic flavor, ensure your plantains are 'ugly'—the blacker the skin, the sweeter the tajada. Don't rush the beef; simmering it in the sofrito (onion/pepper mix) is where the deep flavor is built. Keep the cooked arepas wrapped in a clean kitchen towel while you finish the batch to keep them soft and warm.
🍽️ Serving Suggestions
Serve with a side of 'Guasacaca', a vibrant Venezuelan avocado and cilantro sauce. Pair with a cold glass of 'Papelón con Limón' (raw cane sugar lemonade) to cut through the richness. Add a few drops of spicy Venezuelan 'picante' or habanero sauce for an extra kick. For a breakfast twist, serve with a fried egg on the side. Enjoy immediately while the cheese is slightly softened by the heat of the beef and beans.