Arepa Pabellon Venezuelan Delight - NEW recipe 2023 (2023)

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The Venezuelan Recipe of Arepa Pabellon Criollo is a delicacy that is prepared by pinching the dough and filling it with a variety of very important ingredients in the Venezuelan diet: shredded meat, beans, slices and cheese.

These arepas are served in Venezuela as breakfast, lunch or dinner depending on the occasion. They are particularly known for their flavor and versatility of use.

Pabellon is a mixture of very popular Venezuelan foods such as carne mechada, caraotas (black beans) and slices of ripe plantain.

Venezuelan arepas are a unique delicacy that everyone loves. The arepa is made of corn flour, seasoned and fried. It is a handheld snack that can be filled with different ingredients. In some homes, the Venezuelan arepa can be prepared in the same kitchen where the food is also prepared.

Remember you can see the recipe for Arepa Cabimera

There is no doubt about it. Arepas are the best of Venezuelan foods. It is the perfect snack, light lunch or dinner. And if you’re really hungry, you can eat a whole stack in one sitting! Oh, and did we mention they’re super easy to make? Our family tries to eat them at least once a month because they are so tasty, but in Venezuela they are eaten every day.

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Table of Contents

What is an Arepa de Pabellon?

It is a combination of mechada (shredded) meat, caraotas (black beans) and tajadas (sweet plantains) served in a corn flour arepa. Eggs and grated cheese may also be added.

The arepa is one of the most popular Latin dishes. This cornmeal arepas recipe is inspired by the Venezuelan pabellon criollo, which is a must try dish.

Main ingredientPabellon (shredded meat, beans and slices)
Cooking methodRoast
Main featureAbundant padding
RegionAll of Venezuela

How to make Arepas de Pabellon?

I love arepas. I wrote a bit about this Venezuelan staple in A Backpacker’s Culinary Adventure – Venezuela and also uploaded a recipe for arepa Cumaná style and pabellón criollo . The pabellon criollo arepa combines corn flour (arepa), shredded meat, black beans without sauce, lettuce, sour cream and cheese. The following explains how to make the Venezuelan arepa pabellon criollo.

We present this delicious Arepa de Pabellón recipe, with details of each element necessary for its preparation. Additionally, a video of Empresas Polar and its P.A.N. Flour about the recipe as an informative complement.

(Video) The Arepa Queen Of Europe - Street Food Icons

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Venezuelan Arepa de Pabellon Criollo Recipe

The Venezuelan arepas de pabellón recipe is a traditional Venezuelan dish. The arepa, a corn flour-based dish, is served with small amounts of shredded meat, beans, cheese, slices of ripe plantain and other ingredients.

Prep Time 1 hr

Cook Time 1 hr

Total Time 2 hrs

Course Cena, Desayuno, Plato principal

Cuisine Venezolana

Servings 4 Arepas

Calories 300 kcal

(Video) Pabellon Criollo - Venezuela's National Dish


For the arepa dough

  • 4 cups Warm or not cold water
  • 4 cups Precooked corn flour
  • 1/4 cda Salt

Para la carne mechada

  • 1 cda Butter or edible oil
  • 1 Unit Large onion chopped in small pieces
  • 3 cloves Crushed garlic
  • 1 Unit Red or green bell pepper chopped in small pieces
  • 2 Unit Ripe tomatoes, peeled and chopped
  • 1/2 Kg Meat for larding – skirt cut
  • 1 cups Broth in which the meat was cooked
  • 1 Unit Cilantro branch
  • 1 cda Worcestershire sauce
  • 2 cda Tomato paste
  • 1 pizca Cumin
  • 1 cda Salt
  • 1 pizca Pepper
  • 1 cda Prepared Mustard

For the slices

  • 1 Unit Ripe banana
  • 1 cups Edible oil

For the Caraotas

  • 2 cups Caraotas fritas


Preparation of dough and arepas

  • We are going to prepare "Arepas Viudas", which are corn flour arepas without filling, following the most used recipe for arepas in Venezuela.

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  • The first thing to do is to put the water in a bowl with enough capacity to knead comfortably. Then add salt to taste and little by little the corn flour. Stir continuously to prevent lumps from forming.

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  • Before the next step, we can let the mixture rest so that the flour absorbs the water. This will depend on the flour you use and once it has rested you will realize if you need to add more water, flour or just start kneading.

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  • Knead until the dough is smooth and does not stick. Divide the dough into equal portions and form the dough balls as the beginning of the arepas. With both hands moistened, circular movements and some pressure we will create the arepas. Cook in a greased pan or frying pan for about 6 minutes per side and that's it.

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Preparation of Carne Mechada

  • For the preparation of the meat we will use the recipe for arepas with shredded meat that we published previously.

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  • We begin by parboiling the selected meat to be able to cook it later, if you have a pressure cooker it is much faster. Place the meat in the water with some salt and a chopped onion.

    (Video) Reina Pepiada Arepa (Venezuela) on Sandwiches of History⁣

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  • Cook until the meat is tender enough to grill. Remove from heat and let cool a little to be able to grill, which you can do with your hands or with the help of a fork.

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  • Now let's give the carne mechada a touch of taste. Put a good sized frying pan over medium-low heat until it is hot. Add a tablespoon of butter or oil, then an onion chopped in small pieces, stir well to avoid burning and fry for a few minutes. Add the crushed garlic to this mixture.

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  • Place the shredded meat in the pan, also the chopped paprika and the tomatoes. Stir and mix well. Add the cup of broth and add all the remaining ingredients: coriander, Worcestershire sauce, tomato paste, pinch of cumin, salt, pepper and mustard.

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  • Cook over low heat for about 20 minutes and reserve for stuffing.

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Preparation of slices

  • The slices are made with ripe plantain preferably, when the plantain is green the result is the tostones. Chop the plantain into not so thin slices and place in a frying pan over medium heat with plenty of oil. Be careful not to burn them, which usually happens very quickly.

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Preparation of the Caraotas

  • The black beans or black beans, have a process in their preparation. For the filling of these arepas, it is best to use previously made beans and fry them to remove the broth and leave them as a cream. They will be spectacular.

Filling the arepas

  • Having all the ingredients ready we start filling the arepas. Open the arepas and spread some butter on them. Then we place the shredded meat.

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  • Little by little we place the beans, the slices, we can add the cheese. Optionally we can add an egg, which is part of the expanded pavilion.

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  • The sauces are optional, as is the spiciness, it depends on the taste of each person. I hope you enjoy your Venezuelan Arepa de Pabellon Criollo.

    (Video) The Best of Venezuelan Food | TOP10 Venezuelan Foods 2019

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Keyword caraotas, carne mechada, pabellon, tajadas

Arepa Pabellon Do you want to try it?

Venezuelans are known for their fondness for tasty and appetizing food. Arepa pabellon criollo are the most popular food in the country and among the most sold in all areperas (arepa stores). Crazy, isn’t it?

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Arepa pabellon criollo are a dish originating in Venezuela. Arepas are corn cakes and this specific type of arepa is known for the abundant and varied filling, which is not only an appetizer, but becomes a complete meal.

It gives you a Arepas con Queso?

The ingredients involved in the preparation of this dish are corn flour for the arepa dough, butter for the pan or budare and water to dilute the mixture. For the filling the pabellon criollo in its short version, without rice.

Arepas de pabellon are a traditional Venezuelan food that presents the harmony of tastes and flavors between the hot corn flour dough arepa and the creamy cheese. It is considered one of the most popular dishes in Venezuela, not only because of its delicious flavor and multiple varieties, but also because it can be served as an appetizer or main meal.

Pabellon arepas are a Venezuelan dish that is rolled into balls and baked. The term “pabellón” is used to refer to the whole dish, while “arepa” refers only to the flatbread.

The classic Venezuelan arepa is a staple food for most Venezuelans and South Americans. Arepas are one of the most popular dishes in Venezuela, Colombia and other countries. Made with white corn flour, they usually have some kind of filling and toppings, making them ideal for breakfast or a snack.

You can continue to see Venezuelan arepas or go to

(Video) CACHAPAS - Venezuelan Corn Pancakes / traditional recipe for side dish

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