Savory Shredded Beef Arepa Pelua Recipe

Place the flank steak in a large pot and cover with water, adding a pinch of salt. Bring to a boil over high heat, then lower to a simmer, cover, and cook for 45 to 50 minutes until the beef is tender enough to shred easily.

Remove the beef from the pot, let it cool for a few minutes until safe to handle, then use two forks to shred the meat into thin strands.

In a large skillet, heat one tablespoon of vegetable oil over medium heat, then cook the chopped onion, red bell pepper, and minced garlic for 5 minutes until soft and translucent.

Stir the shredded beef, crushed tomatoes, and ground cumin into the skillet, then simmer for 10 to 15 minutes until the liquid reduces and coats the meat beautifully.

While the beef finishes simmering, prepare the arepa dough by combining the pre-cooked cornmeal, warm water, and one teaspoon of salt in a medium bowl.

Knead the mixture for 2 to 3 minutes until a smooth, pliable dough forms without any lumps, then let it rest for 5 minutes.

Divide the dough into 4 equal portions, roll them into smooth balls, and gently flatten them between your palms into patties that are about 1/2-inch thick.

Heat a lightly oiled cast-iron skillet over medium-high heat and sear the arepas for 5 to 7 minutes on each side until they develop a crispy, golden-brown crust and sound hollow when tapped.

Carefully slice each warm arepa halfway open to create a pocket, stuff them generously with the hot shredded beef, and top with a handful of grated cheddar cheese so it melts slightly before serving.