Arepa Pelua
Venezuelan recipes
Meat and poultry
Launch
Easy
180'
The Arepa Pelua is a traditional Venezuelan arepa filled with shredded beef and grated cheese, a juicy and flavorful combination that balances salty and creamy flavors. Its name comes from the “hairy” appearance created by the shredded meat peeking out of the filling. It is a very popular homemade dish, perfect for breakfast or dinner, combining the softness of the corn dough with the rich taste of the beef stew.
Ingredients
- 500 gr of beef
- 1 whole onion
- 1 whole bell pepper
- 2 garlic cloves
- 1 spoon of cumin
- 1 tea spoon of oregano
- 1 tea spoon of paprika powder
- 1 liter of beef broth or water
- 2 cups of White Masarepa
- 2.5 cups of water
- 1 pinch of salt
- 200 gr grated cheese
- 1 pinch of Goya Extra Virgin Olive Oil
Preparation
- 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.
- Shred the meat: Once cooked, drain and shred the meat using two forks.
- 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.
- 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.
- Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.
- 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.
- Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
