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Savory Venezuelan Arepas with Tender Shredded Beef Recipe

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4.3 from 20 reviews

Savor the rich and authentic flavors of Venezuela with this traditional recipe for Savory Venezuelan Arepas filled with tender carne mechada. Perfectly crispy on the outside and soft on the inside, these arepas are stuffed with a flavorful shredded beef stew seasoned with cumin, paprika, and tomato paste. This dish offers a delightful culinary journey through Venezuelan heritage, ideal for a satisfying lunch or dinner.

Ingredients

Carne Mechada

  • 2 tablespoons olive oil – Preferably extra virgin
  • 1 kg beef flank – Trimmed and cut into chunks
  • 1 large onion – chopped
  • 4 cloves garlic – minced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 cup beef stock (beef broth or beef bouillon) – organic
  • 2 tablespoons tomato paste
  • 1 teaspoon salt

Arepas

  • 2 cups precooked white cornmeal – Brand like P.A.N.
  • 2.5 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon butter – For cooking

Instructions

  1. Sear the Beef: In a heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef chunks and sear them until beautifully browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
  2. Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Sauté until the onions are translucent and garlic is fragrant, about 3-4 minutes.
  3. Add Spices: Stir in the ground cumin and paprika. Let them bloom in the oil for about 1 minute to release their flavors.
  4. Simmer the Beef: Return the seared beef to the pot. Add tomato paste, organic beef stock, and salt. Bring the mixture to a simmer, cover, and let it cook gently for about 1 hour or until the beef is tender and shreds easily. Taste and adjust seasoning if needed.
  5. Prepare Arepa Dough: While the beef cooks, mix the precooked cornmeal, salt, and warm water in a bowl. Use your hands to combine until a smooth, slightly moist dough forms.
  6. Shape Arepas: Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into disks approximately 1/2 inch thick.
  7. Cook Arepas: In a large skillet, melt butter over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown and slightly puffy.
  8. Assemble and Serve: Slice each arepa in half horizontally and generously fill them with the shredded beef. Serve immediately to enjoy the full flavors and textures.

Notes

  • For an even more tender and flavorful beef, consider cooking the carne mechada in a slow cooker on low heat for 4-6 hours instead of simmering on the stove.
  • Use precooked cornmeal like P.A.N. to ensure the perfect texture of the arepas.
  • Add your favorite toppings such as avocado, cheese, or hot sauce for extra flavor variations.
  • Ensure the dough is not too dry or too wet; it should hold together without cracking.

Find it online: https://flavorspath.com/savory-venezuelan-arepas-with-tender-shredded-beef-recipe/