Venezuelan Creole Pavilion Recipe

The Creole/B pavilion is one of the most btipic dishes of Venezuelan cuisine/b. This recipe is full of flavors and colors, and, although it is not known exactly where it originated, at the end of the 19th century it was recognized that it was in Caracas. The Venezuelan Creole pavilion is made up of white rice, mature banana slices, caraotas and wick meat. Keep reading and discover with recipesgratis.net how to do it.

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Ingredients to make Venezuelan Creole pavilion:
Mechad meat:
500 grams of skirt of the cow
1 red pepper unit
1 white onion unit
2 cloves of garlic
2 tablespoons of English sauce
1 branch of coriander
2 units of tomato
1 spoon of cumin
Caraotas:
300 grams of black caraotas
1 red pepper unit
1 white onion unit
4 tablespoons of paper (panela)
2 cloves of garlic
1 teaspoon of cumin
adicional:
1 pound of white rice cocinado
2 units of ripe bananas
1 liter of oil
1 pinch of salt
1 pinch of pepper
ADDITIONAL CHARACTERISTICS: Average cost,

Ingredients to make Venezuelan Creole pavilion:

1. Before performing the Creole pavilion, the first step is to enlist all the ingredients.





2. In a pressure pot seal the skirt previously seasoned with salt, pepper and cumin. When golden remove and add the onion, pepper, skin without skin and garlic, all chopped, cook very well until it is soft.





3. Bring the meat to the pot, add the English sauce, water or beef broth until it covers the meat a little. It also incorporates the coriander branch, a little more cumin, salt and pepper. Cover the pressure and kitchen pot for 1 hour and a half.





4. When the meat is ready, with the hands or with a hill and take the pot again to absorb the taste of the rest of the ingredients. Reserve until serving time.





5. For the caootas, from the previous night let them soak, when preparing them add abundant water in a pressure cooker, add the caraotas with a little onion and salt, and let cook for 1 hour and a half.





6. In a pan prepares a stir-fry with the onion, the red pepper, the garlic cut finely and the grated paper. Then, add it to the caootas (if they have a lot of water you can remove a little), cook over medium heat until they thicke a little, rectify taste with salt, cumin and pepper.





7. In a separate pan with oil at medium temperature, fry banana slices until golden brown.





8. Finally, the Venezuelan Creole pavilion serves with the black caraotas, the wick meat, the white rice and the banana slices. If you liked this recipe, you have a comment or restlessness, give us your opinion.



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