VenezuelaMain course
Arepa pelua
Arepa pelua, or 'hairy arepa,' gets its name from the shredded beef spilling out of the warm corn cakes. This Venezuelan classic starts with flank steak slow-cooked until it practically falls apart, then seasoned with a mix of onion, bell pepper, garlic, and spices. The tender beef is then piled into freshly griddled cornmeal arepas, finished with a generous sprinkle of grated cheese.
39 minServes 4
Method
7 steps · 39 min total
- 01
Cook the Beef
Place the flank steak in a pot with beef stock (or water) and a pinch of salt. Cook over low heat for about 2 hours, until the meat is very tender and easy to shred. - 02
Shred the Beef
Once the beef is cooked, drain it and use two forks to shred it into fine strands.
