Arepa with Cheese and Shredded Beef

Arepas are a Venezuelan staple: warm corn cakes split and filled like little pockets of comfort. This version pairs melty cheese with slow-braised shredded beef seasoned with cumin, oregano, and sweet peppers.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 52g carbs
• 28g fat
• 6g fiber

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Ingredients

• 2 cups arepa flour (masarepa or PAN brand)
• 2 1/2 cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 lb flank steak or skirt steak
• 1 medium onion
• 1 green bell pepper
• 3 garlic cloves
• 2 medium tomato
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 1/2 cups shredded mozzarella or queso blanco
• 1 avocado (optional for serving)
• 1/4 cup cilantro (for garnish)

Instructions

1. 1Season the steak with salt and pepper. Heat oil in a pressure cooker or Dutch oven over medium-high heat and brown the steak on both sides, about 4 minutes per side.
2. 2Add half the chopped onion, half the chopped bell pepper, 2 minced garlic cloves, cumin, oregano, Worcestershire sauce, and the beef broth. Bring to a boil, then pressure-cook for 35 minutes (or simmer covered 1.5 hours until very tender).
3. 3Remove the cooked steak, let it rest 5 minutes, then shred it finely with two forks. Strain and reserve cooking liquid.
4. 4In the same pot, heat the remaining oil. Sauté the remaining chopped onion, bell pepper, and 1 minced garlic clove for 3 minutes until soft.
5. 5Add the 2 chopped tomatoes and cook until they break down, about 5 minutes. Return the shredded beef and the reserved cooking liquid. Simmer 8–10 minutes until the mixture is thick and saucy. Taste and adjust salt.
6. 6While the beef finishes, make the arepas: combine arepa flour, salt, and 2½ cups warm water in a bowl. Knead 2 minutes until smooth and no lumps remain. Let dough rest 5 minutes.
7. 7Divide dough into 4 equal balls. Shape each into a ¾-inch thick patty about 4 inches wide, smoothing the edges.
8. 8Heat a large nonstick skillet or griddle over medium heat. Cook the arepas 6–7 minutes per side until a golden crust forms and they sound hollow when tapped. Keep warm.
9. 9Split each warm arepa horizontally like a pita, leaving one side attached. Fill the pocket with shredded cheese so it melts from the residual heat, then spoon in a generous hot shredded beef.
10. 10Garnish with chopped cilantro and avocado slices if desired. Serve immediately while the cheese is gooey.