Pabellón Burrito (Burrito de Pabellón)
The Burrito de Pabellón, also known as the Pabellón Burrito, is a delicious and popular dish from Venezuelan cuisine. It is a flavorful and satisfying meal that combines the traditional flavors of the Venezuelan Pabellón Criollo with the convenience of a burrito.
Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups cooked white rice
- 4 large flour tortillas
- Salt and pepper to taste
- 1 ripe plantain, sliced and fried (optional)
- Shredded mozzarella cheese (optional)
Instructions
- Season the flank steak with salt and pepper.
- Heat 1 tablespoon of oil in a skillet over medium-high heat and cook the steak until browned. Remove from the skillet and set aside.
- Heat the remaining oil in the same skillet and sauté the onion and garlic until softened.
- Add the black beans and cooked rice to the skillet, stirring to combine. Season with salt and pepper to taste.
- Warm the flour tortillas in a separate skillet or in the microwave.
- Assemble the burritos by placing a portion of the rice and bean mixture, cooked steak, fried plantains, and shredded cheese (if using) in the center of each tortilla. Fold the sides of the tortilla over the filling and roll it up tightly.
- Optional: Grill the burritos on a skillet or griddle for a crispy exterior.
- Serve the Burrito de Pabellón with your favorite hot sauce or salsa on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 20g
- Carbohydrates
- 60g
- Fat
- 15g
Supplies
Skillet Spatula Knife Cutting board
Tools
Griddle (optional) Grill (optional)
Serving suggestions
Serving suggestions: Serve the Burrito de Pabellón with a side of avocado salad or fried sweet plantains for a complete meal.
Tips & tricks
Tips: For a time-saving option, use leftover cooked beef or shredded beef instead of cooking the flank steak from scratch.
Cost
$15