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Arepa pelua

Venezuela beef dish from TheMealDB, the open recipe collection. Originally published by goya.es.

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Ingredients

  • 500 g Beef
  • 1 Onion
  • 1 Red Pepper
  • 2 cloves Garlic
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 L Beef Stock
  • 2.5 cups Water
  • Pinch Salt
  • 200 g Cheese
  • Pinch Extra Virgin Olive Oil

Method

  1. 1

    Cook the meat: Place the flank steak in a pot with broth or water and salt.

  2. 2

    Cook over low heat for about 2 hours, until tender and easy to shred.

  3. 3

    Shred the meat: Once cooked, drain and shred the meat using two forks.

  4. 4

    Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil.

  5. 5

    Add cumin, oregano, paprika, and salt.

  6. 6

    Stir in the meat and cook for a few minutes until the flavors are well combined.

  7. 7

    Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms.

  8. 8

    Let it rest for 5 minutes.

  9. 9

    Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

  10. 10

    Cook: Cook the arepas on a griddle or skillet over medium heat for 2-3 minutes on each side until golden.

  11. 11

    You can then bake them for a few minutes if you prefer them crispier.

  12. 12

    Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.