Arepa Pelua

Ingredients

• 500 gbeef, flank steak or similar braising cut
• 1onion, chopped
• 1red bell pepper, chopped
• 2 clovesgarlic
• 1 tspcumin
• 1 tsporegano, dried
• 1 tsppaprika
• 1 Lbeef stock
• pre-cooked white cornmeal, such as P.A.N. brand; for dough
• 2 1/2 cupswater, warm, for dough
• salt
• 200 gcheese, grated; traditionally gouda or Venezuelan queso blanco
• extra virgin olive oil, for sautéing

Method

1. 1

   Place the beef in a pot with the beef stock (or water) and a pinch of salt. Cover and cook over low heat for about 2 hours until the meat is very tender and easy to shred.

2. 2

   Drain the beef, reserving the broth for another use. Shred the meat using two forks.

3. 3

   In a skillet, heat a little olive oil over medium heat. Sauté the onion, bell pepper, and garlic until softened. Add cumin, oregano, paprika, and salt. Stir in the shredded beef and cook for a few minutes until well combined.

4. 4

   Make the arepa dough: combine cornmeal, warm water, and a pinch of salt in a bowl. Mix until a soft, smooth dough forms, then rest for 5 minutes. Divide into 6 portions, shape into balls, and flatten into thick discs about 1 cm thick.

5. 5

   Cook the arepas on a lightly greased griddle or skillet over medium heat for 2–3 minutes per side until golden and a light crust forms. For a crispier result, transfer to a 200°C (390°F) oven for 10 minutes.

6. 6

   Slice each arepa open along one side to create a pocket. Fill generously with the hot shredded beef and top with grated cheese. Serve immediately.