Arepa Pelúa

Venezuelan corn flatbreads filled with tender shredded beef in spices and grated cheese. «Pelúa» means «hairy» because of the melted cheese dripping over the sides.

Ingredients

• 500 g Beef (brisket)
• 1 l Beef broth
• 1 pcs Onion
• 1 pcs Red bell pepper
• 2 clove Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Paprika
• 2.5 cup Cornmeal
• 2.5 cup Warm water
• 200 g Cheese (grated)
• to taste Olive oil
• 1 pinch Salt

Instructions

1. Boil the meat: place the brisket in a pot with broth and salt. Simmer over low heat for about 2 hours until tender, until the meat shreds easily with a fork.
2. Drain and shred the meat into fine strands using two forks.
3. Heat oil in a pan and sauté the chopped onion, pepper, and garlic. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors blend.
4. Make the dough: mix cornmeal with warm water and salt until you have a soft dough. Let it rest for 5 minutes.
5. Divide the dough into 6 portions, roll into balls, and press into thick discs.
6. Pan-fry the arepas over medium heat for 2–3 minutes on each side until golden (optionally finish in the oven for extra crispness).
7. Cut the arepas open on the side, fill with hot shredded meat, and generously top with grated cheese.