Arepa pelua
Arepa pelua is a Venezuelan street food where shredded beef becomes almost creamy when braised low and slow with caramelized onions. The magic lies in the cooking method: beef chuck transforms into silken strands through patient braising in stock seasoned with cumin and oregano, then gets folded into warm arepas that act as edible vessels. The result is humble but textured, built on the principle that time and modest ingredients create something worth seeking out.
Instructions
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..
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