Arepa pelua

Beef · Venezuela classic.

Ingredients

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

Method

1. Continue cooking — Cook the meat: Place the flank steak in a pot with broth or water and salt.
2. Heat the pan — Cook over low heat for about 2 hours, until tender and easy to shred.
3. Drain — Shred the meat: Once cooked, drain and shred the meat using two forks.
4. Prep and chop — Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil.
5. Stir — Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.
6. Mix together — Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms.
7. Continue cooking — Let it rest for 5 minutes. Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
8. Heat the pan — Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden.
9. Bake — You can then bake them for a few minutes if you prefer them crispier.
10. Continue cooking — Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.

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