Arepa pelua
87 min · Serves 6 · By TheMealDB Import
- High Protein
- Low Carb
- Venezuela
- Beef
- Dinner
Venezuela, Beef
Adapted from goya.es
Ingredients
For 6 servings
- 500 gBeef
- 1 Onion
- 1 Red Pepper
- 2 clovesGarlic
- 1 tspCumin
- 1 tspOregano
- 1 tspPaprika
- 1 LBeef Stock
- 2½ cupsWater
- 1 PinchSalt
- 200 gCheese
- 1 PinchExtra Virgin Olive Oil
Method
Prep 23 min · Cook 64 min
- 1Cook 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.
- 2Shred the meat: Once cooked, drain and shred the meat using two forks.
- 3Prepare 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.
- 4Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.
- 5Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- 6Cook: 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.
- 7Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.