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      "body": "The pabellón criollo, or national pavilion before it, is a traditional dish of Venezuela and is recognized as the national dish par excellence that is part of the Venezuelan cuisine. Possibly evokes the union of the ethnic groups that make up our town by its different flavors and colors bringing a unique and warm aroma of this land.\n\nIngredients:\n\nFor 6 servings\n\n1. 1/2 kg black beans\n2. 2 medium onions\n3. 6 green and red sweet peppers\n4. 1 garlic head\n5. 1/2 cdts black pepper\n6. 1/2 cdts ground oregano\n7. 1 chives stem\n8. 1 tbsp sugar\n9. 1/2 kg beef skirt or round boy\n10. 1 1/2 cups rice\n11. to taste Salt\n12. 1/2 cup oil onotado\n13. 2 ripe bananas\n\nSteps:\n\n75 minutes\n\n1. On the one hand place to soak the beans for about 4 hours, wash them and place them to cook in enough water until they are soft.\n \n2. Apart put to sancochar the minced meat into pieces until it is soft, take out of the broth and let stand to be able to trim with your fingers. (Reserve the broth).\n \n3. Chop all the dressings and put it to sauté with the oil onotado, the crushed garlic, pepper and oregano in a skillet or medium cauldron and from there set aside 2 or 3 tablespoons of the already fried dressings to add them to the caraotas that already they should be soft along with the sugar and salt to taste, so let the beans cook for another 15 minutes without drying too much.\n \n4. In the pan or cauldron where we have the rest of the dressings, add the meat already shredded, fry and stir slowly so that it is mixed with the dressings, add a cup of broth where we cook the meat and add salt to the I like to let it cook until all the broth is consumed.\n  \n5. In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and rice, leave to cook until it is at the desired point.\n \n6. In a separate pan, place oil and fry the plantains cut into slices.\n\n\n![pabellon criollo.jpg](https://cdn.steemitimages.com/DQmT5eJocMuSv7tEqQc6Ghn6T99KCo5g5YQLZcxMZb4GXCC/pabellon%20criollo.jpg)",
      "json_metadata": "{\"tags\":[\"all\",\"content\"],\"image\":[\"https://cdn.steemitimages.com/DQmT5eJocMuSv7tEqQc6Ghn6T99KCo5g5YQLZcxMZb4GXCC/pabellon%20criollo.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}",
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      "permlink": "the-creole-pavilion-or-formerly-called-the-national-pavilion",
      "title": "The Creole pavilion or formerly called the national pavilion"
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  "timestamp": "2018-11-29T11:05:48",
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      "author": "moiveliz",
      "body": "El pabellón criollo o antes llamado pabellón nacional, es un plato tradicional de Venezuela y es  reconocido como el plato nacional por excelencia que forma parte de la gastronomía venezolana. Posiblemente evoca la unión de las etnias que integran nuestro pueblo por sus variantes sabores y colores llevando un aroma único y cálido de esta tierra.\n\n Ingredientes:\n\nPara 6 raciones\n\n1.\t1/2 kg caraotas negras\n2.\t2 cebollas medianas\n3.\t6 ajíes dulces verdes y rojos\n4.\t1 cabeza ajo\n5.\t1/2 cdts pimienta negra\n6.\t1/2 cdts orégano molido\n7.\t1 tallo cebollín\n8.\t1 cda azúcar\n9.\t1/2 kg falda de res o muchacho redondo\n10.\t1 1/2 tazas arroz\n11.\tal gusto Sal\n12.\t1/2 taza aceite onotado\n13.\t2 plátanos maduros\n\nPasos:\n\n75 minutos\n\n1.\tPor un lado colocar a remojar las caraotas durante 4 horas aprox., lavarlas y colócalas a cocinar en suficiente agua hasta q estén blanditas.\n \n2.\tAparte poner a sancochar la carne picada en trozos hasta q esté blandita, sacar del caldo y dejar reposar para poder desmechar con los dedos. (Reservar el caldo).\n \n3.\tPicar todos los aliños y ponerlo a sofreír con el aceite onotado, el ajo triturado, la pimienta y el orégano en un sartén o caldero mediano y de allí apartar 2 o 3 cucharadas de los aliños ya sofritos para agregárselas a las caraotas q ya deben estar blanditas juntamente con la azúcar y sal al gusto, para así dejar cocinar las caraotas unos 15 minutos más sin que se sequen demasiado.\n \n4.\tEn el sartén o caldero donde tenemos el resto de los aliños, añadimos la carne ya desmechada, la freímos y revolvemos poco a poco para q se mescle con los aliños, agregamos una taza del caldo donde sancochamos la carne y le añadimos sal al gusto para dejarla cocinar hasta que se consuma todo el caldo.\n \n5.\tEn una olla mediana poner a calentar 2 tazas del caldo restante, agregar sal al gusto y el arroz, dejar cocinar hasta que esté en el punto deseado.\n \n6.  En una sartén aparte colocar aceite y freír los plátanos cortados en tajadas.\n\n![pabellon criollo.jpg](https://cdn.steemitimages.com/DQmT5eJocMuSv7tEqQc6Ghn6T99KCo5g5YQLZcxMZb4GXCC/pabellon%20criollo.jpg)",
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      "title": "El pabellón criollo o antes llamado pabellón nacional"
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      "body": "Los pellets buns or pello pelón is a very popular dish typical of the Venezuelan table, although it has been known since the colonial era, the maracuchos attribute it to their own, as the caraqueños usually do. The recipe is based on a ball of dough of corn flour stuffed with stew of ground meat or chicken, which is cooked in water (some fry it) and then bathed in a succulent homemade tomato sauce.\n\nINGREDIENTS:\n\nDough:\n\n• 2 cups of PAN flour (precooked white or yellow cornmeal)\n• 2 ½ cups of chicken broth\n• 1 tablespoon of corn oil\nGround beef stew for the filling:\n• ½ pound of ground beef (you can replace it with ground pork)\n• 2 cloves of crushed garlic\n• ¼ cup of red paprika\n• ½ white onion\n• 3 strips of finely chopped bacon\n• Adobo to taste\n• Tomato paste\n• 1 can of tomatoes cut into small pieces\n• ¼ cup of cut green olives (boneless and stuffed with paprika)\n• 2 tablespoons capers\n½ cup of red wine for cooking (optional)\n\nSauce:\n\n• ½ medium onion\n• ½ red paprika\n• ½ can of tomatoes and 2 tablespoons of tomato paste\n• 2 crushed garlic\n• Salt to taste\n\nPREPARATION:\n\nFilling:\nPlace in a pan with hot oil crushed garlic, paprika, bacon and onion finely chopped, then add the ground beef, seasoned with adobo. When the meat is cooked, add the tomatoes, olives, capers, red wine and tomato paste to the ground beef, lower the temperature, cover and let it thicken a little.\n\nDough:\n\nTo prepare the dough you must have the chicken broth ready and warm, then add the flour and the tablespoon of oil, to make the dough soft. Let it rest for about 5 minutes.\n\nTomato sauce: Blend the canned tomatoes, paprika and onion, then place in a pan the tablespoons of tomato paste, salt and garlic. Cook until thick.\n\nBuns:\n\nMake a dough ball (a little bit bigger than a golf ball) and open a hole in the center, fill it with the prepared ground meat, close it and give it the round shape again. Eliminate excess mass and use a little water to smooth them.\n\nSo do it with all the rolls until the dough ends. Place them on a plate until they are cooked.\nPut a deep pot to boil with water, carefully add the muffins so they do not break. Let them cook for about 15 minutes and you will see them float once they are ready. Take them out carefully, let them drain and rest (they harden a bit).\n\nIf you liked my recipe, vote or comment. Thank you\n\n\n![bollo pelones.jpg](https://cdn.steemitimages.com/DQmcDMtvvUJm7HGf9RujsajpEqyRqqSwW2gb9sxkeSjQRAV/bollo%20pelones.jpg)",
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      "title": "RECIPE: PELONS BALLS OR PELLETS BUNCHES"
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      "memo": "Promote your post. Your post will be min. 10  resteemed with over 13000  followers and min. 25  Upvote Different account (5000  STEEM POWER). Your post will be more popular and you will find new friends. Send 0.5 SBD or STEEM to @allaz (post URL as memo ) Service Active.",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.noticias24.com/gastronomia/noticia/8760/rico-desayuno-aprende-a-preparar-unos-bollos-pelones/",
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{
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  "op": [
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      "author": "moiveliz",
      "body": "Los bollitos pelones o bollo pelón es un plato muy popular y típico de la mesa venezolana, aunque se conoce desde la época de la colonia, los maracuchos se lo atribuyen como propio como también suelen hacerlo los caraqueños. La receta se basa en una bola de masa de harina de maíz rellena de guiso de carne molida o de pollo mechado, que se cocina en agua (algunos lo fríen) y se baña luego con una suculenta salsa de tomate casera.\n\nINGREDIENTES\n\nMasa:\n\n• 2 tazas de Harina PAN (harina de maíz precocida blanca o amarilla)\n• 2 ½ tazas de caldo de pollo\n• 1 cucharada de aceite de maíz\nGuiso de carne molida para el relleno:\n• ½ libra de carne de res molida (puedes reemplazar por carne molida de cerdo)\n• 2 dientes de ajo machacado\n• ¼ taza de pimentón rojo\n• ½ cebolla blanca\n• 3 tiras de tocineta finamente picada\n• Adobo al gusto\n• Pasta de tomate\n• 1 lata de tomates cortados en trozos pequeños\n• ¼ de taza de aceitunas verdes cortadas (sin hueso y rellenas de pimentón)\n• 2 cucharadas de alcaparras\n½ taza de vino rojo de cocina (opcional)\n\nSalsa:\n\n• ½ cebolla mediana\n• ½ pimentón rojo\n• ½ lata de tomates y 2 cucharadas de pasta de tomate\n• 2 ajos machacados\n• Sal al gusto\n\nPREPARACIÓN\n\nRelleno:\n\nColoque en una sartén con aceite caliente el ajo machacado, el pimentón, tocineta y la cebolla finamente picada, luego añáde la carne molida, sazona con el adobo. Cuando la carne ya este cocida, agrega los tomates, las aceitunas, las alcaparras, el vino rojo y la pasta de tomate a la carne molida, baja la temperatura, tapalo y deja que espese un poco.\n\nMasa:\n\nPara preparar la masa debe tener el caldo de pollo listo y tibio, luego añade la harina y la cucharada de aceite, para darle mayor suavidad a la masa. Déjela reposar por 5 minutos aproximadamente.\n\nSalsa de tomate: Licuar los tomates enlatados, el pimentón y la cebolla, luego colocar en una olla las cucharadas de pasta de tomate, la sal y el ajo. Cocinar hasta que espese.\n\nBollos:\n\nHaz una bola de masa (un poquito más grande que una pelota de golf) y ábrele un agujero en el centro, rellenala con la carne molida ya preparada, cierra y dale la forma redonda nuevamente. Elimina los excesos de masa y usa un poquito de agua para alisarlos.\n\nAsí hazlo con todos los bollos hasta que termine la masa. Colocalos en un plato hasta el momento de cocinarlos.\nPon una olla honda a hervir con agua, agrega cuidadosamente los bollitos para que no se rompan. Dejarlos cocinar por 15 minutos aproximadamente y los veras flotar una vez estén listos. Sacalos con cuidado, dejar escurrir y reposar (asi endurecen un poco).\n\nSi le gusto mi receta voten o comente. Gracias\n\n!Drifutenlo¡\n\n![bollo pelones.jpg](https://cdn.steemitimages.com/DQmcDMtvvUJm7HGf9RujsajpEqyRqqSwW2gb9sxkeSjQRAV/bollo%20pelones.jpg)",
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