Pabellón Criollo

Name: Pabellón Criollo
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Venezuela
Ingredients: 2 lbs flank steak (falda); 2 cups cooked black beans; 2 cups white rice, cooked; 2 ripe plantains, sliced and fried (tajadas); 2 onions, sliced; 1 red bell pepper, sliced; 3 cloves garlic, minced; 2 tomatoes, chopped; 2 tablespoons vegetable oil; Salt and pepper, to taste

6 servings20 min prep150 min cookMedium Venezuela

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The Story Behind It

The Tale of Pabellón Criollo

Story updated September 17, 2026

Pabellón criollo, Venezuela's national dish of shredded beef, black beans, rice, and fried plantain, blends Spanish, African, and indigenous influences that converged during the colonial era. The name, meaning flag or banner, reflects how its components are said to represent Venezuela's layered cultural mix.

Ingredients

Scale:· 6 servings

2 lbs flank steak (falda)
2 cups cooked black beans
2 cups white rice, cooked
2 ripe plantains, sliced and fried (tajadas)
2 onions, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
2 tomatoes, chopped
2 tablespoons vegetable oil
Salt and pepper, to taste

Instructions

1Simmer the flank steak in salted water with half an onion until fork-tender, about 90 minutes; reserve the broth and shred the meat.
2Sauté the remaining onion, bell pepper, garlic, and tomato in oil until soft.
3Add the shredded beef to the sofrito and cook, stirring, until well combined and slightly caramelized.
4Warm the black beans with a bit of the reserved broth until saucy.
5Fry the plantain slices in oil until golden on both sides.
6Plate the rice, shredded beef, black beans, and fried plantain side by side on each plate.

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