Arepa Pabellón

Ingredients

• 2corn arepas filled with mozzarella, ready-made cheese-filled corn arepas
• 1ripe plantain, sliced on an angle, about 1 cm thick
• 15 ozblack beans, drained and rinsed
• 7 ozshredded beef, cooked and shredded, such as carne mechada; use about 200 g
• 1tomato, cut into small cubes
• pico de gallo sauce, or guacamole, to serve
• salt
• black pepper
• 1 tbspvegetable oil, for frying the plantain

Method

1. 1

   Dice the tomato into small cubes and slice the plantain on an angle, about 1 cm thick.

2. 2

   Heat a grill pan over medium heat and cook the arepas for 4 to 5 minutes a side, until golden and the cheese inside has melted.

3. 3

   While the arepas cook, warm the beef with a pinch of salt and pepper in a skillet over medium heat, and heat the beans in a small saucepan. Fry the plantain in the oil in a second skillet over medium heat for 2 to 3 minutes a side, until caramelized.

4. 4

   Slice each arepa open along the edge to make a pocket and fill it with the plantain, beans, beef and tomato.

5. 5

   Serve straight away with pico de gallo on the side.

Nutrition per serving