recipe · 0 min · serves 4

Arepa pelua

Ingredients

• 500g beef
• 1 onion_unit onion
• 1 bell_pepper_unit bell pepper
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1l beef stock
• 2.5 cups water
• 1 pinch salt
• 200g cheese
• 1 pinch olive oil

Method

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. Shred the meat: Once cooked, drain and shred the meat using two forks.
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. 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. Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
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. Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.