Step 2

Drain the beef, reserving the broth for another use. Shred the meat using two forks.

Step 3

In a skillet, heat a little olive oil over medium heat. Sauté the onion, bell pepper, and garlic until softened. Add cumin, oregano, paprika, and salt. Stir in the shredded beef and cook for a few minutes until well combined.

Step 4

Make the arepa dough: combine cornmeal, warm water, and a pinch of salt in a bowl. Mix until a soft, smooth dough forms, then rest for 5 minutes. Divide into 6 portions, shape into balls, and flatten into thick discs about 1 cm thick.

Step 5

Cook the arepas on a lightly greased griddle or skillet over medium heat for 2–3 minutes per side until golden and a light crust forms. For a crispier result, transfer to a 200°C (390°F) oven for 10 minutes.

Step 6

Slice each arepa open along one side to create a pocket. Fill generously with the hot shredded beef and top with grated cheese. Serve immediately.