Hello, fellow culinary adventurers! Today, I am thrilled to share a dish that invites you on a vibrant journey to Venezuela: the irresistible arepas. If you haven’t encountered these delightful cornmeal patties before, get ready for a treat that’s sure to become a new favorite in your repertoire.
Arepas are a staple in Venezuelan cuisine, known for their versatility and comforting nature. They remind me of the crisp mornings my wife and I spent exploring the diverse street food scene during our travels. Something about that golden crust filled with delicious goodness takes you on a nostalgia trip no matter where you are.
But let’s dive straight into the kitchen! Making arepas is incredibly satisfying– it’s a hands-on experience that rewards you with that perfect balance of crispy exterior and soft, pillowy interior. The secret lies in the masarepa, a special pre-cooked cornmeal that you simply mix with water and a pinch of salt to form the perfect dough.
Now for the filling. Our star today is Venezuelan shredded beef, also known as “Carne Mechada.” Picture tender flank steak, lovingly seasoned and slow-cooked to perfection until it shreds effortlessly. The accompanying blend of sautéed onions, bell peppers, and spices fills the kitchen with aromas that wrap you in a warm, cozy hug—a symphony of flavor that echoes the vibrancy of Venezuelan culture.
To top it all off, a fresh avocado salad brightens the dish with its creamy texture and zesty lime kick. It’s like a little party on your taste buds! Plus, it adds a pop of color that makes your plate look as good as it tastes.
These arepas are perfect for any meal of the day. Breakfast, lunch, dinner, or even a satisfying snack—there’s always a good time for arepas. They bring people together, sparking conversations about travel, culture, and the joy of discovering something deliciously new.
So, gather your ingredients and roll up your sleeves! I promise you, once you dive into the world of Venezuelan arepas, your kitchen will become a place of warmth and excitement, just like mine does every time I cook these. I can’t wait to hear how your journey with arepas turns out. Enjoy each bite and relish in the wonders of this Venezuelan classic!
As always, happy cooking and let me know how it goes in the comments below. Until next time, keep exploring and savoring every moment in your kitchen adventures!
Ingredients
**Arepas**
– 2 cups pre-cooked white cornmeal (masarepa)
– 2 1/2 cups warm water
– 1 teaspoon salt
– 2 tablespoons vegetable oil (for cooking)
**Venezuelan Shredded Beef**
– 1 pound flank steak
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 1 bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground oregano
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup beef broth
– Salt and black pepper to taste
**Avocado Salad**
– 2 ripe avocados, diced
– 1/2 red onion, finely chopped
– 1 lime, juiced
– 2 tablespoons fresh cilantro, chopped
– Salt and black pepper to taste
Method
**Arepas**
1. In a large bowl, mix the pre-cooked white cornmeal (masarepa) with the salt. Gradually add the warm water, stirring with a wooden spoon until a dough forms.
2. Knead the dough with your hands for about 3-5 minutes until smooth and pliable. Let it rest for 5 minutes.
3. Divide the dough into 8 equal portions and form them into balls. Flatten each ball into a disc about 1/2-inch thick.
4. Heat the vegetable oil in a non-stick skillet over medium heat. Cook the arepas for 5-7 minutes on each side until golden brown and slightly crispy. Set aside.
**Venezuelan Shredded Beef**
1. Season the flank steak on both sides with salt and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side until browned. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 5 minutes until the vegetables are softened.
4. Add the ground cumin, oregano, paprika, and cayenne pepper (if using). Stir to combine.
5. Return the steak to the skillet and pour in the beef broth. Bring the mixture to a simmer.
6. Cover and cook for 1.5 to 2 hours over low heat, or until the beef is tender and can be easily shredded.
7. Remove the steak from the skillet and shred it using two forks. Return the shredded beef to the skillet and mix it with the vegetables and sauce.
**Avocado Salad**
1. In a medium bowl, combine the diced avocados, finely chopped red onion, lime juice, and fresh cilantro.
2. Season with salt and black pepper to taste, and gently toss to combine.
**Assembly**
1. Split each arepa in half horizontally, creating a pocket. Fill with a portion of the Venezuelan shredded beef and a generous scoop of the avocado salad.
2. Serve immediately, enjoying the vibrant flavors and textures.
