A Venezuelan favourite — golden corn arepas split and stuffed with tender shredded beef and melting cheese, the 'hairy' arepa named for its generous filling.
- 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
Video
Preparation
- Cook the meat: place the flank steak in a pot with the stock or water and salt, and cook over low heat for about 2 hours, until tender and easy to shred.
- Drain and shred the meat using two forks.
- Sauté the chopped onion, bell pepper and garlic in a little oil, then add the cumin, oregano, paprika and salt. Stir in the shredded meat and cook for a few minutes until the flavours come together.
- Make the dough: mix the cornmeal with warm water and salt until a soft dough forms, then let it rest for 5 minutes.
- Divide the dough into 6, roll into balls and flatten into thick discs.
- Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes per side until golden; bake them for a few minutes more if you like them crispier.
- Slice each arepa open on one side, fill with the hot shredded beef and top with grated cheese.
