Entree: Venezuela – Northern Culinary Region – Arepas (Thick grilled or fried cornmeal patties split and stuffed with savory fillings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (240 g) pre-cooked white cornmeal (Harina P.A.N. or similar)
- 2 1/4 cups (540 ml) warm water
- 1 tsp (6 g) fine salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 1/2 lb (680 g) beef chuck roast or flank steak
- 1 tbsp (15 ml) vegetable oil for beef
- 1 medium yellow onion, finely chopped — about 6 oz (170 g)
- 1 medium red bell pepper, diced — about 5 oz (140 g)
- 3 garlic cloves, minced — about 1 oz (30 g)
- 2 medium tomatoes, diced — about 10 oz (300 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (8 g) chopped fresh cilantro
- Salt and black pepper to taste
- 1 lime, cut into wedges (optional)

Instructions

1. Prepare the beef: Heat 1 tbsp (15 ml) oil in a medium pot over medium-high heat. Season the beef with salt and pepper and sear on all sides until browned, 4–5 minutes per side.
2. Add half the chopped onion, half the garlic, 1 diced tomato, 1 tsp (2 g) cumin, 1 tsp (2 g) paprika, the tomato paste and 1 cup (240 ml) stock. Bring to a simmer, cover, and cook gently until very tender, about 1 1/4–1 1/2 hours. Alternatively cook in a covered oven at 325°F (160°C).
3. When beef is tender, remove and shred with forks. Return shredded beef to the pot, stir in remaining diced tomato, remaining onion and garlic, chopped red bell pepper, cilantro, and simmer uncovered to reduce sauce and concentrate flavors, about 10 minutes. Adjust salt and pepper; keep warm.
4. Make the arepa dough: In a large bowl combine warm water and 1 tsp (6 g) salt. Gradually add the pre-cooked cornmeal, stirring with a spoon until a soft dough forms. Let rest 5 minutes then knead briefly until smooth. If dough is dry add a little more water, 1 tbsp (15 ml) at a time.
5. Divide dough into 8 equal portions (for 4 servings, 2 arepas each). Shape each into a ball, then flatten to discs about 1/2–3/4 inch (1.25–2 cm) thick and 3–4 inches (7–10 cm) diameter.
6. Heat a cast-iron skillet or griddle over medium heat and brush with a little oil. Cook the arepas 4–5 minutes per side until a golden crust forms. For thicker, crispier arepas, finish in a 375°F (190°C) oven 8–10 minutes until cooked through.
7. Split each arepa halfway with a knife, open gently and stuff with shredded beef (carne mechada). Serve immediately with lime wedges and extra cilantro.
8. Variations: fill with shredded chicken and avocado for a Reina Pepiada style, or with black beans and cheese for a vegetarian option.