Entree: Venezuela – National Cuisine – Arepas Rellenas (Stuffed arepas)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (240 g) masarepa (pre-cooked white cornmeal, e.g., Harina P.A.N.)
- 2 1/2 cups (600 ml) warm water
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) vegetable oil (for dough)
- 4 tbsp (60 ml) vegetable oil (for frying or cooking)
- 1 1/2 lb (680 g) flank steak or chuck roast (for carne mechada)
- 1 medium onion, finely chopped (about 5 oz / 150 g)
- 1 red bell pepper, seeded and finely chopped (about 5 oz / 150 g)
- 2 garlic cloves, minced (about 6 g)
- 2 medium tomatoes, seeded and chopped (about 8 oz / 225 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tsp (5 g) annatto oil or 1/2 tsp (1 g) ground annatto/achiote or substitute paprika
- 1 cup (240 ml) beef stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (100 g) shredded queso blanco or mozzarella (for stuffing, optional)
- Lime wedges (for serving, optional)

Instructions

1. Cook the beef (carne mechada): In a medium pot place the whole flank steak and cover with water, add 1/2 onion (reserved from above), 1 garlic clove, and a pinch of salt. Bring to a simmer and cook until fork-tender, about 1–1 1/4 hours. Remove beef, reserve 1 cup (240 ml) cooking liquid, and shred the meat with two forks.
2. Make the carne mechada filling: In a skillet heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté chopped onion, red bell pepper, and remaining garlic until softened, about 5–7 minutes. Stir in chopped tomatoes, tomato paste, cumin, oregano, and annatto; cook 3–4 minutes. Add shredded beef, reserved beef cooking liquid and beef stock, simmer uncovered until saucy and thickened, about 10–15 minutes. Season with salt and pepper to taste; keep warm.
3. Prepare arepa dough: In a mixing bowl combine warm water, 1 tsp salt, and 1 tbsp vegetable oil. Gradually stir in masarepa with a wooden spoon until a soft, non-sticky dough forms (let sit 3–5 minutes to hydrate). If dough is too dry add a tablespoon of water; if too wet add a little more masarepa.
4. Shape and cook arepas: Divide dough into 8 equal balls (for 4 servings, 2 arepas each). Flatten each ball into a 3–4 inch (7–10 cm) thick disk about 1/2 inch (1.2 cm) thick. Heat remaining 2 tbsp (30 ml) vegetable oil in a wide skillet over medium heat. Cook arepas 4–5 minutes per side until a golden crust forms, then transfer to a preheated oven at 350°F (175°C) for 10 minutes to finish cooking through (alternatively cook covered in skillet on low until fully cooked).
5. Assemble the arepas: Let arepas cool slightly, then slice open a pocket about 3/4 of the way through. Fill each arepa with generous spoonfuls of carne mechada and a sprinkle of shredded queso blanco. Serve immediately with lime wedges.