Arepa pelua
Cook the meat: Place the flank steak in a pot with broth or water and salt
Ingredients
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500 g Beef
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1 whole Onion
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1 whole Red Pepper
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2 cloves Garlic
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1 tsp Cumin
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1 tsp Oregano
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1 tsp Paprika
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1 L Beef Stock
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2 1/2 cups Water
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1 Pinch Salt
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200 g Cheese
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1 Pinch Extra Virgin Olive Oil
Instructions
Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.
Shred the meat: Once cooked, drain and shred the meat using two forks.
Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.
Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.
Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier.
Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
Tips & Notes
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Nutrition Information
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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.