Ingredients
- Flank Steak (500 g)
- Onion (1 unit)
- Red Bell Pepper (1 unit)
- Garlic (2 cloves)
- Cumin (1 tsp)
- Oregano (1 tsp)
- Paprika (1 tsp)
- Beef Stock (1 L)
- Water (625 ml)
- Salt (Pinch)
- Cheese (200 g)
- Extra Virgin Olive Oil (Pinch)
Instructions
Steps
- Cook the beef: In a pot, combine flank steak with beef stock or water and a pinch of salt. Simmer on low heat for around 120 minutes until tender enough to shred.
- Shred the meat: After cooking, drain the liquid and use two forks to shred the beef.
- Prepare the vegetables: In a pan, heat a little extra virgin olive oil and sauté chopped onion, red pepper, and garlic. Add cumin, oregano, paprika, and a pinch of salt. Mix in the shredded beef and cook for several minutes to blend the flavors.
- Make the dough: In a bowl, combine cornmeal with warm water and a pinch of salt, mixing until a soft dough forms. Allow it to rest for 5 minutes.
- Form the arepas: Divide the dough into 6 equal pieces, roll them into balls, and flatten each into thick discs.
- Cook the arepas: On a griddle or skillet over medium heat, cook the arepas for 2–3 minutes on each side until they turn golden brown. For extra crispiness, you can bake them for a few additional minutes.
- Fill the arepas: Cut a slit in the side of each arepa, stuff them with the hot shredded beef mixture, and top with grated cheese.