meat arepas
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 cups pre-cooked arepa flour (harina de maíz precocida)
- 1.75 cups warm beef broth
- 0.75 tsp salt, divided
- 1 medium yellow onion, quartered
- 4 garlic cloves, minced
- 2 tbsp sofrito
- 1 tbsp cumin seeds, toasted and ground
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 0.25 cup diced roasted piquillo peppers
- 1 tbsp fresh cilantro, chopped
- Vegetable oil for frying arepas
Instructions
- Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Season beef cubes with 0.25 tsp salt and black pepper. Working in batches, sear beef for 3-4 minutes per side until deep brown crust forms; set aside.
- Reduce heat to medium, add minced garlic and sofrito to pot, sauté for 1 minute until fragrant. Add quartered onion, return beef to pot, add 1.5 cups beef broth and ground cumin. Bring to simmer, reduce heat to low, cover and braise for 35-40 minutes until beef is tender and shreds easily with a fork.
- While beef braises, prepare arepa dough: combine arepa flour with 0.5 tsp salt in a large bowl. Slowly add 1.75 cups warm beef broth, mixing with a wooden spoon until dough reaches soft, pliable consistency (similar to soft mashed potatoes). Let rest 5 minutes.
- Remove beef from braise, shred using two forks, then return to pot. Stir in diced piquillo peppers and cilantro. Simmer uncovered for 2-3 minutes to reduce liquid slightly; the filling should be moist but not soupy.
- Form arepa dough: wet your hands lightly, scoop 3 tbsp dough into palm, create shallow well in center, add 2 tbsp shredded beef filling, fold edges over filling and gently shape into 3-inch thick disc. Repeat with remaining dough and filling.
- Heat 0.5 inch vegetable oil in a deep skillet to 325°F (measured with thermometer). Working in batches, fry arepas for 4-5 minutes per side until golden-brown crust forms and interior is cooked through. Transfer to paper towel-lined plate.
- Serve warm arepas whole or split horizontally, optionally adding additional shredded beef, avocado, or queso fresco on the side.
Inspired by Kelvin Fernandez’s winning meat arepas. This is a plausible recreation, not the chef’s original recipe.