Arepa Pelúa
Juicy slow-cooked shredded beef and sharp grated cheese crammed into warm, freshly griddled arepas.
Ingredients
500g beef brisket or flank steak500g
1 beef stock cube (dissolved in 1L boiling water)10 pack
1 brown onion, finely diced1 piece
1 red pepper, deseeded and diced1 piece
2 garlic cloves, crushed3 pack
1 tsp ground cumin40g
1 tsp dried oregano30g
1 tsp smoked paprika45g
300g pre-cooked white cornmeal (harina pan)1kg
200g mature cheddar cheese, grated400g
1 tbsp olive oil500ml
1 tsp salt750g
Method
- 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.
- Shred the meat: Once cooked, drain and shred the meat using two forks.
- 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.
- 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.
- Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- 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.
- Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £8.40 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.10 est. · serves 4