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.
110′
Total
4
Servings
medium
Effort
beef
Ingredients · 12
Onion
1
Produce
Red Pepper
1
Produce
Garlic
2 cloves
Produce
Beef
500g
Meat & Seafood
Beef Stock
1 L
Meat & Seafood
Cheese
200g
Dairy & Eggs
Cumin
1 tsp
Spices & Baking
Oregano
1 tsp
Spices & Baking
Paprika
1 tsp
Spices & Baking
Salt
Pinch
Spices & Baking
Extra Virgin Olive Oil
Pinch
Condiments & Sauces
Water
2 1/2 cups
Beverages
Method
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.