Arepas recipe with shredded meat and gouda cheese

Venezuelan recipes

Meat and poultry




If you have never tried Venezuelan food, this is your opportunity to discover one of the most popular dishes of Venezuelan cuisine and the queen of its gastronomy, the arepa.

We have prepared our arepa with a traditional filling of shredded meat and gouda cheese, but you can fill it with anything, chicken with avocado, cheese and cooked ham. What you like most!

Ingredients Preparation Share



For the arepas

  • 400 grs of of Yellow Masarepa
  • 100 ml of water
  • 100 ml of milk
  • 1 spoon of salt
  • 2 spoons of butter

For the filling

  • 1 kg of meat
  • 1 red pepper
  • 2 cloves of garlic
  • 1 kg of crushed tomato
  • 1 glass of white wine for cooking
  • 1 bay leaf
  • 1 spoon of fresh thyme
  • 1 spoon of cumin
  • 2 spoons of salt
  • 1 spoons of pepper
  • 5 spoons of of GOYA Organics olive oil
  • 200 gr of grated gouda cheese


  1. The first thing we are going to do is prepare the arepas. To do this, we place the Goya Yellow Masarepa in a bowl, add the salt, the butter and gradually add the water and milk. When we achieve an elastic dough that does not stick to the hands, we will have the dough ready. & Nbsp;
  2. Next, we take portions of the dough and shape it into a ball. Once we have all the balls, we flatten them with the palms of our hands so that they have a thickness of approximately one centimeter. & Nbsp;
  3. Add Organics Extra Virgin Olive Oil to a frying pan or griddle and heat. When we see that it has taken temperature, we add the arepas, little by little, and brown them on both sides. We reserve.
  4. Now we are going to prepare the filling. The first thing we will do is clean the meat and remove all the fat it has. In a pot, add the Organics Extra Virgin Olive Oil over medium heat and seal the meat. Once it is golden, remove it from the pot and reserve. & nbsp;
  5. Next, we are going to prepare our stir-fry. In the same pot, we are going to use the remaining oil to make a sauce. We lower the heat and add the garlic and the chopped onion. Sauté for a few minutes and add the pepper, also chopped. & Nbsp; We continue cooking for 5 minutes and add the crushed natural tomato, the thyme sprigs, the cumin and the bay leaf. Finally, we put the meat in the pot, add the glass of wine and the amount of water necessary to completely cover the piece of veal. Season to taste. If we use a pressure cooker, the cooking time will be around. the half hour since it starts to whistle; if our pot is not express, it will be about an hour and a quarter. & nbsp;
  6. Once that time has elapsed, we remove the piece of meat and let it cool down to room temperature. When we see that it no longer burns, we fray the meat. Once we have all the shredded meat, we put it back in the pot with the sauce and heat over medium heat. We are going to cook it for 15 or 20 minutes and we will stir from time to time so that the meat integrates well with the rest of the ingredients. When we see that the sauce has been reduced and that the meat is juicy, we remove it from the heat. & nbsp;
  7. Now we just have to fill the arepas. To do this, we cut them in half with a knife, but without opening them completely, we cut them into a half moon and hollowed them out in the palm of the hand to add the filling of shredded meat and gouda cheese. To fill them we advise you to use some kitchen tongs, it is much easier than with a spoon! Bon appetit!

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