Arepa pelua

Ingredients

• Beef — 500 g
• Onion — 1 pcs
• Red Pepper — 1 pcs
• Garlic — 2 pcs
• Cumin — 1 tsp
• Oregano — 1 tsp
• Paprika — 1 tsp
• Beef Stock — 1 l
• Water — 2.5 cup
• Salt
• Cheese — 200 g
• Extra Virgin Olive Oil

Steps

1. 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.
2. Shred the meat: Once cooked, drain and shred the meat using two forks.
3. 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.
4. 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.
5. Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
6. 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.
7. Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.