Arepa pelua
Beef-stuffed Venezuelan arepas with tender shredded beef, sautéed onions and peppers, and cheese, formed from cornmeal dough and grilled or baked to golden perfection.
Pasos
- 1
Step 1: Cook the meat: Place the flank steak in a pot with broth or water and salt. Simmer on low heat for about 120 minutes, until tender and easy to shred.
- 2
Step 2: Shred the meat: Drain and shred the meat using two forks.
- 3
Step 3: Prepare the vegetables: Sauté chopped onion, red 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.
- 4
Step 4: 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.
- 5
Step 5: Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- 6
Step 6: 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 crisper.
- 7
Step 7: Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
