Venezuelan Peluda Arepa
An authentic Venezuelan specialty featuring a soft corn cake filled with savory, shredded beef. The meat is simmered for two hours with Mediterranean spices and fresh vegetables to create a rich, comforting filling. An iconic Latin American dish perfect for bringing the flavors of Caracas to your table.
🛒 Ingredients
6 servings
- 17.6 oz flank steak
- 1 medium onion
- 1 red bell pepper
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 4 cups beef broth
- 2.5 cups water
- Salt and pepper
- 7 oz shredded white cheese (such as Queso Blanco or Mozzarella)
- 1 splash extra virgin olive oil
- Pre-cooked corn flour (masa harina) for the arepas
Watch the original video
Watch on TikTokDirections
- 1
Cook the meat: Place the beef in a Dutch oven with the broth and salt. Simmer over low heat for about 2 hours until tender and easy to shred.
- 2
Shred the meat: Drain the cooked meat and shred it using two forks.
- 3
Prepare the vegetables: Sauté the chopped onion, bell pepper, and garlic in a little oil. Add the cumin, oregano, paprika, and salt. Stir in the shredded meat and cook for 5 minutes.
- 4
Prepare the dough: In a bowl, mix the corn flour with warm water and salt until you have a soft dough. Let it rest for 5 minutes.
- 5
Form the arepas: Divide the dough into 6 portions, form them into balls, and flatten them into thick discs about 0.6 inches thick.
- 6
Cook the arepas: Cook in a hot skillet for about 8-10 minutes per side until they puff up and turn lightly golden.
- 7
Fill and serve: Carefully open each arepa, fill generously with the shredded beef and shredded cheese. Serve hot.
💡 Chef's Tip
You can prepare the shredded meat the day before. The key is a balanced dough: neither too dry nor too wet. Serve with guacamole or hot sauce to amplify the flavors. If the meat is not tender enough after 2 hours, extend the cooking time by an additional 30 minutes.
