Arepa pelua
Allergens: Gluten, Milk
The shredded-beef arepa, spiced beef folded into a corn pocket, Caracas street style.
Ingredients
- Olive oil
- Salt
- Stock cubes 1 l
- Dried oregano 1 tsp
- Paprika 1 tsp
- Ground cumin 1 tsp
- Bell pepper 1
- Garlic 2 clove
- Onion 1
- Cheddar 200 g
- Beef 500 g
Method
- Cook the meat: Place the flank steak in a pot with broth or water and salt.
- Cook over low heat for about 2 hours, until tender and easy to shred.
- Shred the meat: Once cooked, drain and shred the meat using two forks.
- Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil.
- Add cumin, oregano, paprika, and salt.
- Stir in the meat and cook for a few minutes until the flavors are well combined.
- Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms.
- Let it rest for 5 minutes.
- Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden.
- You can then bake them for a few minutes if you prefer them crispier.
- Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.