Arepa pelua

• Beef1 lb
• Onion1
• Red Pepper1
• Garlic2 cloves
• Cumin1 tsp
• Oregano1 tsp
• Paprika1 tsp
• Beef Stock4¼ cups
• Water2 1/2 cups
• SaltPinch
• Cheese7 oz
• Extra Virgin Olive OilPinch

Instructions

1. 1

   Cook the meat: Place the flank steak in a pot with broth or water and salt.

2. 2

   Cook over low heat for about 2 hours, until tender and easy to shred.

3. 3

   Shred the meat: Once cooked, drain and shred the meat using two forks.

4. 4

   Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil.

5. 5

   Add cumin, oregano, paprika, and salt.

6. 6

   Stir in the meat and cook for a few minutes until the flavors are well combined.

7. 7

   Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms.

8. 8

   Let it rest for 5 minutes.

9. 9

   Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

10. 10

    Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden.

11. 11

    You can then bake them for a few minutes if you prefer them crispier.

12. 12

    Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.