Arepa pelua

Origin

Categorized as Venezulan Beef in TheMealDB. Original source: https://goya.es/en/recipes/arepa-pelua

Ingredients

• 500 gBeef
• 1Onion
• 1Red Pepper
• 2 clovesGarlic
• 1 tspCumin
• 1 tspOregano
• 1 tspPaprika
• 1 LBeef Stock
• 2 1/2 cupsWater
• PinchSalt
• 200 gCheese
• PinchExtra Virgin Olive Oil

Instructions

1. 01

   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. 02

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

3. 03

   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. 04

   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. 05

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

6. 06

   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. 07

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