Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Pabellón Criollo–Style Shredded Beef (Savory, Cozy & Comforting)

Sarah Smith
Jan 16
3 min read

Shredded beef in a rich red sauce garnished with parsley, served in a dark bowl with silverware and three arepas on a white cloth background.

This Pabellón Criollo–style shredded beef is slow-cooked until tender, then gently simmered with onions, peppers, garlic, and warm spices for a deeply savory, comforting dish. The beef pulls apart effortlessly and absorbs all the rich flavors, making it perfect for cozy dinners and make-ahead meals.

Traditionally served with black beans and rice, this shredded beef is also a wonderful filling for arepas, bowls, or wraps. If you’ve already made our Arepas (Warm, Cozy Venezuelan Corn Cakes) or Reina Pepiada (Creamy Chicken & Avocado Filling), this recipe rounds out the trio with a hearty, satisfying option you’ll want to keep on repeat.

Why You’ll Love This

Tender, flavorful shredded beef that melts in your mouth
Cozy, slow-cooked comfort food
Perfect for arepas, rice bowls, or meal prep
Freezer-friendly and great for leftovers

Recipe Card

Prep Time: 15 minutes Cook Time: 2½ hours Total Time: 2 hours 45 min Servings: 6 servings

Nutritional Information

Estimated per serving (without sides):

Calories: ~320
Carbohydrates: ~6g
Protein: ~32g
Fat: ~20g
Fiber: ~1g
Sugar: ~2g

Ingredients

2 pounds beef chuck or flank steak
1 tablespoon olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt, or to taste
½ teaspoon black pepper
2 cups beef broth
1 tablespoon white vinegar or lime juice

Instructions

Season the beef generously with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on both sides until browned.
Add the onion, bell pepper, and garlic, cooking until softened and fragrant.
Stir in cumin and paprika.
Pour in the beef broth and vinegar. Bring to a gentle simmer.
Cover and cook on low for 2–2½ hours, until the beef is very tender.
Remove the beef and shred with two forks.
Return the shredded beef to the pot and simmer uncovered for 10–15 minutes so it absorbs the juices.
Taste and adjust seasoning as needed. Serve warm.

Storage & Tips

Storage: Store shredded beef in an airtight container in the refrigerator for up to 4 days.

Freezing: This beef freezes beautifully. Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.

Make It Faster: Use a slow cooker by cooking on LOW for 8 hours or HIGH for 4–5 hours. Shred and return to the juices before serving.

Serving Tip: Serve with Venezuelan black beans, rice, or spoon generously into warm arepas for a cozy, filling meal.

FAQs

What cut of beef works best? Chuck roast is ideal because it becomes tender and flavorful when slow-cooked. Flank steak also works, but it may cook a bit faster.

Is this spicy? No — it’s savory and mild, making it family-friendly. You can add heat with chili flakes or hot sauce if desired.

Can I make this ahead of time? Yes. This dish tastes even better the next day as the flavors continue to develop.

Can I use this as an arepa filling? Absolutely. It’s one of the most satisfying fillings and pairs beautifully with beans or cheese.

Final Thoughts

This Pabellón Criollo-style shredded beef is the definition of cozy comfort food — rich, tender, and deeply satisfying. Whether served traditionally with beans and rice or tucked into warm homemade arepas, it brings warmth and heartiness to the table and makes every meal feel a little more special.