Arepa pelua is a venezuela beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.
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
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.
Want to watch it come together? See the full walkthrough.
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