Recipe #53329

Arepa pelua

Category: Beef

Area: Venezulan

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

Ingredients

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



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