Arepa Pabellón
Arepa Pabellón brings together Venezuela's five essential flavors in a single golden pocket. The dish gets its name from the colonial-era pabellón criollo, and this handheld version preserves that tradition while adding melted mozzarella for richness. The fried ripe plantains provide essential sweetness against shredded beef and black beans, a balance that defines Venezuelan home cooking. Making the arepa itself, pressing masa between your palms until it's perfectly thin, connects you directly to centuries of technique.
Instructions
Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes.
Reserve these ingredients until filling.
Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.
With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato.
Serve with a little pico de gallo or guacamole dip sauce..
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