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    You are in: Home / Recipes / Pabellon Criollo Recipe
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    Pabellon Criollo

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    AZPARZYCH's Note:

    Found this on World Recipes. Posting for ZWT 7-South America (Venezela).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is nice and tender. Allow the meat to cool in the stock. When cool, remove from the stock, shred, and set aside.
    2. 2
      In the olive oil, sauté the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.
    3. 3
      Cut the plantain into 3 inch pieces and sauté them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.
    4. 4
      Assemble the dish in the design of the Venezualan flag, arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sautéed plantains. Some versions of this dish are topped with fried eggs, one per dish.

    Ratings & Reviews:

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    Nutritional Facts for Pabellon Criollo

    Serving Size: 1 (940 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1567.8
     
    Calories from Fat 225
    14%
    Total Fat 25.0 g
    38%
    Saturated Fat 7.1 g
    35%
    Cholesterol 102.8 mg
    34%
    Sodium 847.4 mg
    35%
    Total Carbohydrate 262.4 g
    87%
    Dietary Fiber 20.9 g
    83%
    Sugars 12.2 g
    48%
    Protein 68.9 g
    137%

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