Arepa pelua

Summary

Beef - Venezuela

Ingredients

• 200 g Cheese
• 500 g Veal
  Swaps (1)
• 1 Onion
• 2 cloves Garlic
• pinches Salt
• 1 teaspoon Paprika
• pinches Extra Virgin Olive Oil
• 1 Red Pepper
• 480 ml Water (1/2)Original: 2 cups
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 l Beef Stock
  Swaps (1)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 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. 5

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

6. 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 crispier.

7. 7

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