Delicious arepas stuffed with slow-cooked beef mixed with flavors of onions, peppers, tomatoes, and broth. The beef is simmered until tender, then combined with sautéed vegetables, and served hot in a warm, soft pocket of arepa dough.
1: Put warm water, oil, and salt in a bowl. Mix to dissolve salt.
2: Add masa slowly to water mixture, mixing while adding.
3: Once mixed, cover the bowl with a damp towel for 10 minutes.
4: Form the dough into small, rounded discs.
5: Drizzle oil in a cast iron pan and cook each side on high for 3-5 minutes. Then lower heat and cook through for 8-10 minutes on each side.
6: Cut the skirt steak into 4 pieces and place in a stock pot. Cover with water and add onion and bay leaves. Simmer on low for 2 hours.
7: Remove from heat and shred the meat, saving 2 cups of broth.
8: Put oil in a large sauté pan. Add onions, peppers, and garlic. Sauté until onions are fragrant and soft (about 4 minutes).
9: Add tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.
10: Add the shredded meat and saved cooking broth. Bring to a boil, reduce heat and let simmer for 30 minutes.
11: Serve the filling hot in the prepared arepa pocket.
12: Enjoy & buon appetito!
