Arepa pelua
The Arepa Pelua is a hearty Venezuelan dish featuring tender, slow-cooked beef spiced with warm aromatics, nestled in a soft, pillowy arepa. The filling bursts with savory depth from caramelized onions, bell peppers, and garlic, balanced by a subtle sweetness that rounds out the flavors. Each bite delivers a satisfying contrast of textures—juicy meat, silky vegetables, and a lightly crisp exterior. Worth making for its rich, comforting taste and the way it transforms simple ingredients into something deeply satisfying.
Ingredients
- Beef500g
- Onion1
- Red Pepper1
- Garlic2 cloves
- Cumin1 tsp
- Oregano1 tsp
- Paprika1 tsp
- Beef Stock1 L
- Water2 1/2 cups
- SaltPinch
- Cheese200g
- Extra Virgin Olive OilPinch
Nutrition
Directions
- 1
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.
- 2
Shred the meat: Once cooked, drain and shred the meat using two forks.
- 3
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.
- 4
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.
- 5
Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- 6
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.
- 7
Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
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