Lunch · Easy
Arepa Pabellón
Six Venezuelan pabellón-style arepas filled with shredded beef, black beans, plantain and fresh tomato salsa.
- Protein
- 40.04g
- Energy
- 521.49 kcal
- Carbs
- 57.57g
- Fat
- 15.75g
- Time
- 165 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 6 plain arepas (600 g total)Plain Corn Arepas
- 1 plantain (200 g edible)Plantain
- 400 gBlack Beans
- 1 pcs (approx. 100 g)Pico De Gallo Sauce
- 900 g raw beef chuckBeef Chuck Roast
- 120 gTomato
- 1 gSalt
- 1 gPepper
Make it
Method
Gently braise 900 g raw chuck roast in water for about 2 hours until shreddable; expect roughly 600 g cooked edible beef. Season and warm it in a little cooking liquid; nutrition uses the raw weight.
Drain and heat 400 g black beans. Slice 200 g ripe plantain and brown it in a dry nonstick pan. Mix 100 g pico de gallo with diced 120 g tomato, salt and pepper.
Warm six plain, unfilled corn arepas in a dry pan for 3–5 minutes per side. Open each as a pocket and share beef, beans, plantain and salsa evenly. Serve hot; no unmeasured oil or cheese is added to the displayed macros. The arepa estimate assumes six plain arepas made from 240 g precooked corn flour and water.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 40.04g
- Carbs
- 57.57g
- Fat
- 15.75g
- Energy
- 521.49 kcal
