Venezuelan Arepas with Shredded Beef
Marielle Henaine
These tasty Venezuelan arepas with shredded beef are a classic of Latin American cuisine you cannot miss! Prepared with arepa dough stuffed with a mouthwatering combination of shredded skirt steak, cilantro, cumin, bell peppers, and wine, these arepas de carne mechada are best served with guasacaca, Venezuela’s version of guacamole prepared with ají, avocado, onion, and cilantro. You’ll love it!
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Ingredients
8
Portions
  • 4 cups skirt steak, cooked and shredded, for the shredded beef
  • 1 cup onion, finely chopped, for the shredded beef
  • 2 tablespoons garlic, finely chopped, for the shredded beef
  • 1/4 cups cilantro, finely chopped, for the shredded beef
  • 1 teaspoon cumin
  • 3 tablespoons olive oil, for the shredded beef
  • 1 cup white wine, for the shredded beef
  • 1 cup beef broth, for the shredded beef
  • 3 tablespoons paprika, for the shredded beef
  • 1 cup red bell pepper, cut into small-sized cubes, for the shredded beef
  • 3 cups water, hot, for the arepas
  • 1 cup masarepa, for the arepas
  • salt, for the arepas
  • 1 cup avocado, peeled, for the guasacaca
  • 2 spicy ajíes, for the guasacaca
  • 1/4 cups onion, for the guasacaca
  • 1/4 cups cilantro, for the guasacaca
  • 1 tablespoon garlic, for the guasacaca
  • 1/4 cups vinegar, for the guasacaca
  • 3 tablespoons vegetable oil, for the guasacaca
  • 1/4 cups lime juice, for the guasacaca
  • salt, for the guasacaca
Preparation
1h
40 mins
Easy
  • For the shredded beef: In a skillet, heat oil and fry onion until translucent. Add shredded beef, season with salt and pepper, and fry.
  • Add bell peppers, cumin, cilantro, and wine. Let alcohol evaporate and pour beef broth. Cook for 10 minutes.
  • For the arepas: In a bowl, mix flour, water, oil, and salt. Knead until the dough is not sticky, and let rest covered for 5 minutes to keep it from drying out.
  • Form 8 small arepa dough balls and flatten to 0.7-inch thickness.
  • On a griddle, cook arepas until brown on both sides. Set aside.
  • For assembling the arepas with shredded beef: On a chopping board, cut open arepas crosswise with a knife. Set aside.
  • In a blender, combine avocado, ajíes, onion, cilantro, garlic, vinegar, oil, and lime. Blend until smooth and season with salt.
  • Serve Venezuelan arepas with shredded beef on a chopping board with guasacaca on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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