Llanero Criollo Chuleta Ahumada Recipe

Marinate chops

In a shallow dish, combine smoked paprika, ground cumin, garlic powder, dried oregano, salt, black pepper and olive oil. Rub the mixture over both sides of the pork chops. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Preheat a grill or heavy skillet over medium-high heat. Remove chops from fridge and let come to room temperature for 10 minutes. Grill or sear chops 4–6 minutes per side (depending on thickness) until an internal temperature of 145°F (63°C) is reached. For extra smoky flavor, finish over indirect heat or use a smoking box/chips briefly. Rest chops 5 minutes before serving.

Peel plantains and slice on the diagonal into 1/2" thick pieces.

Heat vegetable oil in a heavy skillet over medium heat until shimmering (about 350°F). Fry plantain slices in batches, taking care not to overcrowd, until golden and caramelized on both sides, about 2–3 minutes per side. Transfer to paper towels and sprinkle with fine salt. Keep warm.

If you prefer shredded: Heat oven to 325°F (160°C). Season flank steak with salt and pepper. In a Dutch oven or ovenproof skillet, heat 1 tbs vegetable oil over medium-high, sear steak 2–3 minutes per side until browned. Add sliced onion, green pepper, garlic, vinegar, soy sauce and 1 cup beef broth or water. Cover and braise in oven until tender, 1.5–2 hours. Remove meat, shred with forks and return to pan to reduce juices until moist but not soupy.

If you prefer grilled: Season steak with salt and pepper and a light brush of oil. Grill over high heat 3–5 minutes per side (for medium-rare to medium, time depends on thickness). Let rest 5–10 minutes, then slice thinly across the grain. Toss with sautéed onions, peppers and garlic (sautéed 3–4 minutes in 1 tbs oil) and deglaze pan with vinegar and soy sauce to coat beef.

Heat 1 tbs olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add diced tomato, ground cumin, salt and black pepper. Cook 2–3 minutes until tomato softens. Stir in cooked black beans and 1/4 cup reserved bean liquid or water. Simmer gently 5–8 minutes, mashing some beans with the back of a spoon to thicken. Adjust seasoning. Keep warm.

Beat the eggs lightly with salt and black pepper in a bowl.

Heat 1 tbs butter or oil in a nonstick skillet over medium heat. Add chopped tomato and sliced green onion and sauté 1–2 minutes until softened. Pour in eggs and gently scramble until just set but still moist, 2–3 minutes. Remove from heat.

In a bowl, combine pre-cooked cornmeal and salt. Gradually add warm water while stirring until a soft dough forms. Let rest 5 minutes. Divide into 6 equal portions and shape into 3/4" thick disks.

Heat a griddle or skillet over medium heat and brush with butter or oil. Cook arepas 4–5 minutes per side until a light crust forms. Optionally finish in a 350°F oven for 8–10 minutes to cook through. Split arepas and fill with shredded mozzarella and crumbled Venezuelan queso blanco while hot so cheese melts.

On each plate, spoon a generous portion (about 1/2 cup) of warm black beans. Arrange shredded or sliced beef alongside the beans. Place one smoked pork chop on each plate.

Add 2–3 pieces of caramelized plantain. Serve a portion of perico (about 2/3 cup) next to the arepa. Serve one stuffed arepa per person with melted mozzarella and Venezuelan cheese.

Garnish with fresh chopped cilantro and a lime wedge. Offer additional cheese or hot sauce at the table.