Arepa Pelua

Instructions

1. 1

   Cook the beef

   1 min

   In a large pot, place flank steak and cover it with either beef stock or water, adding a pinch of salt for seasoning. Bring the mixture to a gentle simmer over low heat and let it cook for approximately 120 minutes, or until the beef is tender enough to easily shred with a fork. You should see the beef turning a rich brown color as it cooks, and the liquid will reduce slightly, intensifying the flavor.

2. 2

   Shred the meat

   38 min

   Once the beef is cooked, carefully drain the cooking liquid and transfer the meat to a cutting board. Using two forks, shred the flank steak into bite-sized pieces, ensuring it's well-separated and fluffy. Set aside the shredded beef while you prepare the vegetable mixture.

3. 3

   Prepare the vegetables

   38 min

   In a skillet, warm a small amount of extra virgin olive oil over medium heat. Add chopped onion, diced red bell pepper, and minced garlic, sautéing until they become soft and fragrant, about 5 minutes. Stir in cumin, oregano, paprika, and a pinch of salt, then add the shredded beef, cooking for an additional 3-5 minutes to allow the flavors to meld together.

4. 4

   Make the dough

   5 min

   In a mixing bowl, combine cornmeal with warm water and a pinch of salt, stirring until a soft, pliable dough forms. Ensure there are no dry spots; the dough should be moist but not sticky. Cover the bowl with a clean kitchen towel and let the dough rest for about 5 minutes to hydrate fully.

5. 5

   Form the arepas

   38 min

   After resting, divide the dough into 6 equal portions. Roll each piece into a ball, then gently flatten each ball into thick discs, about 1 inch in thickness. Make sure the discs are uniform in size to ensure even cooking.

6. 6

   Cook the arepas

   35 min

   Preheat a griddle or skillet over medium heat, then place the formed arepas onto the hot surface. Cook for 2–3 minutes on each side, or until they develop a lovely golden-brown crust. For added crispiness, transfer the arepas to a preheated oven at 200°C (400°F) for a few more minutes after pan-frying.

7. 7

   Fill the arepas

   5 min

   Once the arepas are cooked, use a sharp knife to carefully cut a slit in the side of each one, creating a pocket. Stuff each arepa generously with the warm shredded beef mixture, then sprinkle with grated cheese to finish. Serve immediately while the cheese is melty and the arepas are warm.

FAQ