Ingredients

Instructions

1. 1

   In a large bowl, dissolve the salt in the warm water. Gradually add the cornmeal while mixing with your hand to prevent lumps. Let the dough rest for 5 minutes.

2. 2

   Divide the dough into 4 equal portions and shape them into discs about 1/2 inch thick.

3. 3

   Heat a skillet or griddle over medium heat with a light coating of oil. Cook the arepas for 5-7 minutes per side until a golden crust forms. If they need more time, transfer to a 350°F oven for 10 minutes to finish cooking inside.

4. 4

   While arepas cook, cut the beef into large chunks. In a heavy pot, heat 1 tbsp oil over high heat and sear the beef until browned. Remove beef and set aside.

5. 5

   In the same pot, reduce heat to medium. Add onions, bell pepper, and garlic. Sauté for 5 minutes until soft and fragrant.

6. 6

   Stir in the tomato paste, cumin, and Worcestershire sauce. Return the beef to the pot and pour in the beef broth.

7. 7

   Cover and simmer on low heat for about 60-75 minutes, or until the beef is tender enough to shred easily.

8. 8

   Remove the beef, shred it into strands using two forks, and return it to the pot. Simmer uncovered for 5-10 minutes to reduce the liquid until the sauce is thick and coats the meat.

9. 9

   Slice the warm arepas open horizontally (leaving the back attached like a hinge).

10. 10

    Fill generously with the hot shredded beef and a large handful of shredded cheese. Serve immediately.