Arepa Pelua

Ingredients

• 1 1/8 lbbeef, flank steak or similar braising cut
• 1onion, chopped
• 1red bell pepper, chopped
• 2 clovesgarlic, finely chopped
• 1 tspcumin
• 1 tsporegano, dried
• 1 tsppaprika
• 4 cupsbeef stock
• 2 cupspre-cooked white cornmeal, such as P.A.N. brand; for dough
• 2 1/2 cupswater, warm, for dough
• salt, to taste
• 7 ozcheese, grated; traditionally Gouda or Venezuelan queso blanco
• 2 tbspextra virgin olive oil, 1 tbsp for the filling, 1 tbsp for the griddle

Method

1. 1

   Put the beef in a pot with the beef stock and a pinch of salt, cover and cook over low heat for about 2 hours, until it pulls apart easily with a fork.

2. 2

   In the last half hour of the braise, heat the oven to 400°F. Mix the cornmeal, warm water and a pinch of salt into a soft, smooth dough, rest it for 5 minutes, then divide it into 6 balls and flatten each into a disc about 1 cm thick.

3. 3

   Lift the beef out (keep the broth for another day) and shred it with two forks.

4. 4

   Cook the arepas on a lightly oiled griddle or skillet over medium heat for 2 to 3 minutes a side, until golden with a light crust, then move them to the oven for 10 minutes to crisp and stay hot.

5. 5

   While they crisp, heat 1 tbsp of the oil in a skillet over medium heat and cook the onion, pepper and garlic for about 5 minutes, until soft. Stir in the cumin, oregano, paprika and a pinch of salt, then the beef, and cook for 2 to 3 minutes until hot through, then turn off the heat.

6. 6

   Slice each arepa open along one side to make a pocket, fill generously with the hot beef and top with the cheese. Serve straight away.

Nutrition per serving