8 essential tips for a Creole pavilion

Welcome and welcome to Paulina Kitchen! On this occasion we will know everything about him Creole pavilion, and Iconic dish of Venezuelan food that more than a recipe, it is a piece of history that is eaten with pleasure.

In this note, we are going to get fully into the Creole pavilion recipewith all the chiches: meadow, Black Caraotas, White rice y Tajadas of Maduro banana. All well separately on the plate, but with a mixture of flavors that are combined and integrated into each bite.

If they were looking How to make Venezuelan Creole Pavilion With all the secrets so that it is tasty, juicy and authentic, they arrived at the indicated place. Forward!

About the Creole Pavilion

He Creole pavilion It has a flag name and spirit of home. It is the Venezuela’s national dish And, as such, he does not admit half improvisations. It is one of those meals that hug: complete, colorful and with that touch of love of Caribbean grandmother.

Each component of Venezuelan Creole Pavilion It has its history, its technique and its flavor. He White rice It goes as a neutral base, the Black Caraotas (Yeah, Black beans in Venezuelan Creole) with intense and spicy flavor; the meadow that is cooked long and slow, until it gets rid, and Tajadas (ripe and fried banana), golden and sweet, to crown the plate.

It is one recipe loaded with symbology: The white of rice, the black of the caraotas, the brown of the flesh, the golden of the banana. Everything together represents a town, its roots, their struggles and their seasoning.

7 Characteristics of the Creole Pavilion Recipe

1. It is a dish of four elements. There is no Creole pavilion without its classic quartet: rice, meat, caraotas and slices. Here the tradition sends.
2. Each ingredient is cooking separately: None of all in a pot. This recipe is respected separating the sweet from the saltythe dry of the juicy. Then the dish is assembled as if it were a work of art.
3. Mecched meat is cooked over low heat: The secret is in time. The meat has to get rid of the fork, but remain juicy. Here there is no place for trouble.
4. The caraotas are seasoned with Venezuelan Sofrito: Onion, garlic, belling, cumin and a little sugar for the special touch. They cook until they are creamy but not made puree.
5. Surgged are ripe banana in glorious state: Are fry until they are golden and caramelized. They are not fried bananas, eye. And they cut to bies, with love and style.
6. It is served on the plate all separate, but harmonious: Do not stir, do not mix before. Each bite is an choice. Although later everyone does what they want.
7. It has versions with egg or cheese: The call Pavilion on horseback carries a fried egg above, sometimes it also adds Grated llanero cheese or arepas as a company.

The origin of the Venezuelan Creole Pavilion

Say that the Creole pavilion He was born in colonial times, in the kitchens of the enslaved, who did magic with the available ingredients. The leftover meat shredded, the Black beans They cooked with flavor, and the rice completed the plate.

That was added to banana slices and, over time, it became National identity symbol.

His name has to do with the colors of the pavilion or Venezuela flagand there is no more delicious way to represent a country than with such a dish: full of nuances, tasty and generous. He Venezuelan Creole Pavilion It is pride served on the plate.

4 tasty data about the Creole pavilion

1. So that the cloist the creole pavilion meat is juicy: You have to cook it first first (in pressure or slow fire), disseminate it and then skip it with a stir -fry and its own broth.
2. The most common accompaniments of the Creole pavilion include: avocado (avocado) in slices, grated llanero cheese (hard and salty), and newly made arepas.
3. Vegetarian Creole Pavilion? If possible. Instead of wick meat, it can be used textured soy Covered O Baked eggplants Well spiced.
4. To cut off banana, good mature banana should be usedwith black peel. Bies is cut, in thick fetas, and Fry in hot oil Until it is golden.

Tips and tips to make the best Creole pavilion

• Use well mature banana for slices. Not being afraid of black in the peel, that means insured sweetness.
• Rice, always white and without excess salt. It is the canvas of this work of art.
• The meadow can be prepared with Falda, mapambre or roast beef. The important thing is that you have some fat so that you do not dry.
• Las Black Caraotas They improve if they cook with a bay leaf and a pinch of bicarbonate, to soften.
• A good option is to advance steps cooking the caootas and the meat the day before. The next day it only remains to reheat and assemble the dish.
• He Venezuelan Sofrito is key: onion, garlic, sweet pepper (if it is achieved), red and cumin bean.
• A touch of sugar in the caootas and slices The flavors balances perfect.
• Serve the Creole pavilion very hot and, if possible, with a alpha beside.

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Creole pavilion recipe

Yield: 4 portions

Preparation time: 3 hours (approximately)

Ingredients

For the mechada meat:

• 600 g of meat to mechar (skirt, matambre or similar)
• 1 onion
• 1 Red belling
• 2 garlic cloves
• 2 Expert tomatoes
• 1 bay leaf
• 1 CDITA. on the comin
• Sal
• Pepper
• Oil

For black caraotas:

• 250 g of black beans
• 1 onion
• 1 garlic clove
• ½ Mryrd
• 1 CDITA. on the comin
• 1 cdita. of sugar
• 1 bay leaf
• Sal
• Pepper
• Oil

For rice:

• 1 cup of white rice
• 2 cups of water
• Sal

For slices:

• 2 very mature bananas
• Frying oil

Extras (optional):

• Fried egg (for the pavilion on horseback)
• Avocado (avocado)
• Grated llanero cheese
• Arepas (optional)

How to make Creole pavilion step by step

1. Boil the meat with salt and laurel about 1 or 2 hours, until it is very tender. Desmechar.
2. Prepare a stir -fry with onion, garlic and belling, once the onion is transparent add the chopped tomatoes.
3. When changing color the sofrito incorporate the meat and cook everything together with the condiments. Add a little of the meat broth if juiciness is needed. Reserve.
4. Cook the beans (previously soaked from the previous night) until they are tender, about 45 minutes/1 hour. In a separate pan, make a stir -fry with chopped vegetables and add the beans. Season well and cook a few more minutes. Reserve.
5. Boil rice with salt and water, until it is cooked and loose. Reserve leaving 5 minutes covered.
6. Peel the bananas, cut them into slices /slice of 1 cm and fry them in hot oil until golden brown, then drain on absorbent paper.
7. To assemble the dish, serve white rice, tawn meat, caraotas and slips in separate sectors. Accompany with avocado, grated cheese, fried egg or arepas, if desired.