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Arepa Pelúa

A Venezuelan street food classic: warm, pillowy arepas stuffed with tender, spiced shredded beef and melted cheese. The golden-crusted corn cakes give way to succulent meat infused with cumin and oregano, with creamy cheese binding it all together.

⏱️160 min

🍽️4 portioner

2.5

🍲 Middag 🥩 Nötkött 🇨🇴 Colombiansk

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Place flank steak in a pot with beef stock and salt. Cook over low heat for approximately 2 hours until very tender.
2
Drain the meat and shred using two forks.
3
Sauté 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.
4
Mix cornmeal with warm water and salt until a soft dough forms. Rest for 5 minutes.
5
Divide dough into 6 portions, shape into balls, and flatten into thick discs approximately 1 cm thick.
6
Cook 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.
7
Slice arepas open on one side, fill with hot shredded beef mixture, and top with grated cheese.