Otherby TheMealDBArepa peluaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+500g Beef1 Onion1 Red Pepper2 cloves Garlic1 tsp Cumin1 tsp Oregano1 tsp Paprika1 L Beef Stock2 1/2 cups WaterPinch Salt200g CheesePinch Extra Virgin Olive OilStepsStep-by-step0 of 7 done1Cook 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.2Shred the meat: Once cooked, drain and shred the meat using two forks.3Prepare 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.4Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.5Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.6Cook: 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.7Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.Source: TheMealDB
