Arepas with Carne Mechada
Serves 630 mins prep120 mins cook
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.
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Instructions
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!View original recipe