Arepa pelua

Method

1. 1

   Cook the meat: Place the flank steak in a pot with broth or 600 ml of water and 1 pinch of salt. Cook over low heat for about 2 hours, until tender and easy to shred.

2. 2

   Shred the meat: Once cooked, drain and shred the meat using two forks.

3. 3

   Prepare the vegetables: Sauté chopped 1 onion, bell pepper, and 2 garlics in a little oil. Add 1 tsp of cumin, 1 tsp of oregano, paprika 1 tsp of paprika powder, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.

4. 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. 5

   Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

6. 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. 7

   Fill: Slice the arepas open on one side, fill with the hot shredded 500 g of beef, and top with grated 200 g of cheese.