Pabellón Criollo is Venezuela's unofficial national dish — a plate of shredded beef, black beans, white rice, and sweet fried plantains. The Arepa Pabellón reimagines this beloved combination as a portable, stuffed arepa. It's everything Venezuela on a plate, wrapped in golden corn masa. A Sunday tradition in millions of Venezuelan homes, and now a cult dish in California's Venezuelan community.
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⏱ COOK DETAILS
🕐 Prep: 20 min
🍳 Cook: 10 min
🍽 Yield: 4 arepas
🌶 Cuisine: Venezuelan
🔥 Calories: ~480
⭐ COMMUNITY RATING
4.9/5
Based on 112 reviews
📋 Ingredients
- 2 cups Harina PAN
- 2½ cups warm water
- 1 tsp salt
- 1 cup carne mechada (shredded beef — see Arepa Pelúa recipe)
- 1 cup caraotas negras (black beans, cooked and seasoned)
- 2 ripe plantains, sliced and pan-fried (tajadas)
- 4 oz queso blanco or queso de mano
- 2 tbsp vegetable oil
👨🍳 Instructions
- Prepare fillings: Have your carne mechada, black beans, and tajadas ready before making arepas. The fried plantains should be golden and slightly caramelized.
- Make the masa: Combine Harina PAN, warm water, and salt. Knead until smooth, about 2 minutes. Rest 5 minutes.
- Shape and cook arepas: Form 4 discs about ½-inch thick. Cook in preheated arepa maker 9–10 minutes until golden.
- Assemble the Pabellón arepa: Open each arepa. Layer in this order: a spoonful of black beans, then shredded beef, then 2–3 tajadas (fried plantain slices), and finally crumbled queso blanco.
- Serve immediately while hot — the combination of flavors is best when everything is warm.
💡 Pro tip: The black beans should be well-seasoned with sofrito (onion, garlic, cumin, paprika). Bland beans ruin the Pabellón. Season aggressively.
🍳 Make This Recipe With the Right Tool
Ready to make this recipe? An electric arepa maker is the fastest, most consistent way to cook authentic arepas at home. Millions of Venezuelan and Colombian families in California swear by the Holstein and IMUSA models.
🛒 Shop Holstein Arepa Maker on Amazon
Compare all 2026 models →
🔗 More recipes: Browse all 40+ arepa recipes →