Medel
Arepa Pelúa
En klassisk venezolansk gatumål: varma, fluffiga arepaor fyllda med buttert, kryddat strimlat nötkött och smält ost. De gyllene majskakorna ger vika för saftig kött infunderad med spiskummin och oregano, med len ost som binder allt samman.
⏱️160 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Place flank steak in a pot with beef stock and salt. Cook over low heat for approximately 2 hours until very tender.
- 2Drain the meat and shred using two forks.
- 3Sauté chopped onion, bell pepper, and garlic in olive oil. Add cumin, oregano, paprika, and salt. Stir in the shredded meat and cook for 2–3 minutes until flavors combine.
- 4Mix cornmeal with warm water and salt until a soft dough forms. Rest for 5 minutes.
- 5Divide dough into 6 portions, shape into balls, and flatten into thick discs approximately 1 cm thick.
- 6Cook arepas on a griddle or skillet over medium heat for 2–3 minutes per side until golden brown. For crispier arepas, bake for 2–3 minutes after pan-cooking.
- 7Slice arepas open on one side, fill with hot shredded beef mixture, and top with grated cheese.