Arepa pelua

What you need

Ingredients

Measured for 6 servings.

• 500 gBeef Flank Steak
• 120 gOnion
• 119 gRed Pepper
• 10 gGarlic
• 2 gCumin
• 5 gOregano
• 2 gPaprika
• 1000 mlReady-to-use Beef Stock
• 600 mlWater
• 1 gSalt
• 200 gCheese
• 10 mlExtra Virgin Olive Oil
• 240 gPrecooked White Corn Flour (Masarepa)

Make it

Method

1. 01

   Put 500 g flank steak and 1000 ml ready-to-use beef stock in a covered pot with half the 1 g salt. Simmer gently for 110–120 minutes until the beef pulls apart with two forks. Top up with a little water only if the pot dries out; shred the tender meat.

2. 02

   Dice 120 g onion and 119 g red pepper and mince 10 g garlic. Soften onion and pepper in 10 ml olive oil for about 5 minutes; add garlic, 2 g cumin, 5 g oregano and 2 g paprika for 30 seconds. Stir in shredded beef and a few spoonfuls of its cooking liquid.

3. 03

   Combine 240 g precooked white corn flour (masarepa), the measured 600 ml warm water and remaining salt. Rest the smooth dough 5 minutes, then divide into six equal balls and flatten into discs about 1 cm thick. Ordinary raw cornmeal does not hydrate in the same way.

4. 04

   Cook the arepas in a dry nonstick pan over medium heat for 5–7 minutes per side until firm and browned in spots. If the centres remain damp, finish at 180°C for 8–10 minutes. Slice each open into a pocket and divide beef and 200 g grated cheese evenly among all six.