The National Dish of Venezuela: Pabelloin Criollo

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils offer a similar texture with fewer calories.

shredded beef

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken is leaner and ground beef is often less expensive.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes provide similar sweetness and texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Cut beef into 2.5 to 3-inch strips.

Add beef strips to a Dutch oven.

Roughly chop 1 large onion and 1 large red bell pepper, add to the Dutch oven.

Add 1 tablespoon of red wine vinegar, 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, and 1 teaspoon of dried oregano to the pot.

Pour in 2 quarts of water and bring to a boil.

Reduce heat to a simmer and cook uncovered for 2 hours.

Remove the meat from the pot and strain the broth, reserving 1 cup for later use.

Shred the beef and pound it to break down the fibers.

Prepare 3 cups of rice with 4.5 cups of water in a pressure cooker on high pressure for 2 minutes, followed by a natural release of 10 minutes.

Heat 3/4 cup of achote infused oil in a heavy cast iron skillet until it smokes.

Add the shredded beef to the hot oil and cook for about 12 minutes, stirring almost constantly until crispy.

In a mortar, mash 4-6 cloves of garlic with 1 teaspoon of salt until it forms a paste.

Remove the crispy beef from the skillet and add the garlic paste, cooking for about 45 seconds.

Add finely diced onions and peppers to the skillet and cook for 4-5 minutes.

Return the beef to the skillet, add the reserved broth, and mix well.

Let the mixture simmer until ready to serve.

Boil water in a separate pot for green beans, cooking them for 2-3 minutes before transferring to an ice bath.

Prepare the green beans by draining them after the ice bath and setting aside.

In another skillet, heat oil until shimmering, add white onion and scallions, cooking for 3-4 minutes.

Add the garlic paste to the skillet and cook for 30 seconds.

Add the green beans and 1/2 cup of milk, bringing to a boil and cooking until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level: