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Pabellón con Tajadas

Name: Pabellón con Tajadas
Prep time: 20 min
Cook time: 100 min
Yield: 4
Ingredients: 1 1/2 lb flank steak or chuck roast; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 3 garlic cloves, minced; 2 ripe tomatoes, grated; 1 tbsp ground cumin; 1 tsp dried oregano; 3 tbsp vegetable oil, divided; 1 lb dried black beans (about 2 cups), soaked overnight; 2 cups long-grain white rice; 3 very ripe plantains, peeled and sliced on the diagonal; Salt and black pepper to taste

The national plate, dressed up with an extra mountain of sweet fried plantains — because more tajadas is always the right answer.

⏱ 20 minPrep time

🔥 1 hr 40 minCook time

🍽 4Servings

🏷 DinnerCategory

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Pabellón con tajadas is the beloved variation of Venezuela’s national dish where the sweet fried plantains take center stage. The classic quartet of shredded beef, black beans, and white rice stays the same — but here the tajadas pile high, adding a caramelized sweetness to every forkful.

The national dish, extra sweet

The contrast is the magic: savory, cumin-scented shredded beef and creamy beans against the soft, sugary plantains with their crisp caramel edges. It is a plate that balances every flavor the Venezuelan kitchen loves.

Venezuelan recipes →

Step by stepInstructions

Simmer the beef in salted water to cover for 60 to 75 minutes until fork-tender; shred with two forks and reserve 1 cup of the broth.
Meanwhile, simmer the soaked beans in fresh water for 45 to 60 minutes until creamy and tender; season with salt.
Make the sofrito: sauté the onion and bell pepper in 2 tbsp of the oil for 8 minutes, add the garlic, tomatoes, cumin, and oregano, and cook 5 minutes until thick.
Stir the shredded beef and reserved broth into the sofrito and simmer 15 minutes until rich and glossy.
Cook the rice: sauté it in the remaining oil for 2 minutes, add 3 1/2 cups water and salt, cover, and simmer 18 minutes; rest 5 minutes.
Fry the plantain slices in 1/2 inch of hot oil for 2 to 3 minutes per side until golden and caramelized; drain.
Plate the rice with the beef and beans, then pile a generous stack of tajadas on top or alongside.

💡 Chef tips & storage

Choose plantains so ripe their skins are nearly black — that is when they caramelize best in the pan. Leftovers keep 4 days in the fridge, but fry the tajadas fresh so they stay crisp.

Recipe details

Prep20 min

Cook1 hr 40 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Pabellón con Tajadas

The national dish, extra sweet

Step by stepInstructions

💡 Chef tips & storage

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Pabellón con Tajadas

The national dish, extra sweet

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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