Venezuelan Arepas with Shredded Beef

Ingredients

• For the Shredded Beef (Carne Mechada):
• 5 lbs flank steak or chuck roast 🥩
• 4 cups beef broth 🥣
• 1 small onion, chopped 🧅
• 3 garlic cloves, minced 🧄
• 0.5 red bell pepper, diced 🌶️
• 0.5 green bell pepper, diced 🫑
• 1 tsp cumin 🌿
• 1 tsp smoked paprika 🔥
• 0.5 tsp oregano 🍃
• 2 tbsp tomato paste 🍅
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil 🫒
• Salt & black pepper to taste 🧂
• For the Arepas:
• 2 cups pre-cooked cornmeal (Harina PAN) 🌽
• 2 ½ cups warm water 💦
• 1 tsp salt 🧂
• 1 tbsp vegetable oil (for cooking) 🛢️
• For the Fillings (Optional but Recommended):
• 0.5 cup shredded cheese (queso guayanés, feta, or mozzarella) 🧀
• 1 avocado, sliced 🥑
• 0.5 cup fresh cilantro, chopped 🌿
• 1 lime, cut into wedges 🍋

Instructions

1. 11️⃣ Cook the Shredded Beef:
2. 2In a large pot, heat olive oil over medium heat.
3. 3Sauté onions, garlic, and bell peppers until softened.
4. 4Add cumin, smoked paprika, oregano, salt, and black pepper. Stir.
5. 5Add tomato paste and Worcestershire sauce, mixing well.
6. 6Pour in beef broth and bring to a simmer.
7. 7Add the beef, cover, and let it cook for 2.5 to 3 hours until tender.
8. 8Once done, shred the beef with two forks and mix it back into the sauce.
9. 92️⃣ Make the Arepas:
10. 10In a bowl, mix cornmeal, salt, and warm water. Stir until a dough forms.
11. 11Knead for 3-5 minutes until smooth. Let it rest for 5 minutes.
12. 12Divide into 4-6 portions, rolling them into balls and flattening them into ½-inch thick discs.
13. 13Heat a griddle or pan over medium heat and brush with oil.
14. 14Cook arepas for 5-6 minutes per side until golden brown and slightly crispy.
15. 153️⃣ Assemble & Serve:
16. 16Slice the arepas open like a pocket.
17. 17Stuff generously with shredded beef, cheese, avocado slices, and cilantro.
18. 18Serve with lime wedges and enjoy every bite!