• Ileana

Shredded Beef Arepas


Arepas are gluten free corn cakes, eaten in Colombia and Venezuela in place of bread. Each country claims they make the best! They’re crispy on the outside, tender on the inside, and delicious when filled with chicken, beef, eggs, cheese or anything you like. I am using my ​Shredded Beef​ as filling for these arepas. It is the perfect combination so make sure to make the beef ahead of time.

Ingredients: 2 cups pre-cooked white corn meal (P.A.N. or Masarepa)

2 1⁄4 cups warm water Salt to taste 1 tbsp chia seeds (optional) 1-2 tbsp avocado oil 2 cups of ​Shredded Beef

Directions: Preheat the oven to 350oF. In a large bowl, mix the corn meal, salt and water, adding the water slowly. Immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Add the chia seeds (if using) and continue kneading the mixture until a smooth dough is formed. Allow the dough to sit for 3-5 minutes. Divide dough into 8-10 portions.

To shape an arepa, roll the dough into a ball and then press it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. Discs should be 3 1/2 – 4 inches in diameter.

To sear the arepas, lightly oil a griddle. Turn the heat to medium and get the griddle hot. Brown the arepas in batches, about 4 minutes per side, until they are seared with some brown areas on both sides. Set them on a baking sheet as you go.

When all the arepas are seared, set them directly on the baking rack in the center of the oven. Cook for 15-20 minutes, until they have puffed up a bit.

Set them back onto the baking sheet for just a minute or two until they’re cool enough to handle. Cut them open. Fill them with 2-3 tbsp of ​shredded beef​. Serve warm.

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