Arepa pelúa - Arepa with shredded meat and cheese
Dish: Main
Quantity: 4
Country: Venezuela
Today we prepare one of the most traditional arepas of Venezuelan gastronomy, popularly known as arepa pelúa, it is an arepa filled with shredded meat and grated cheese (usually some variation of yellow cheese), follow our step by step video where we will show you the whole process to make it, from the preparation of the arepa to the whole process of making the shredded meat.
Ingredients
- 1 kg. (2.2 lb.) of veal vacuum
- 1/2 red bell pepper cut in small squares
- 1/2 green bell pepper cut in small squares
- 1/2 yellow bell pepper cut in small squares
- 2 garlic clove chopped
- 1 onion cut in small squares
- 1 tablespoon of tomato concentrate
- 200 ml. of crushed tomato
- 200 ml. of meat cooking broth
- 1/2 tablespoon cumin
- Salt to taste
- Olive oil
- Cheese
- 4 liters of water
- 2 cups pre-cooked corn flour
- 2 1/2 cups of water
- 1/2 teaspoon salt
How To Make It
Step 1:
We begin the preparation of our arepa of shredded meat and cheese, for it in a pot with boiling water (approximately 3 liters), we add salt and the meat, when it begins to boil again we will see a small layer of foam that forms on the surface, we help ourselves with a skimmer or a spoon in its defect to remove the maximum of that foam, then we cover, we lower the fire and we let cook for 1 hour and a half or until we see that the meat is soft. Once the cooking time is over, remove the meat from the pot (reserve the meat broth), let it cool down a little bit and then shred it.
Step 2:
Next, we will proceed to prepare our arepas, in a bowl, combine the flour, salt, and water, kneading until the dough is smooth and uniform. Take a portion of the dough, roll it into a ball, then flatten and shape it into a circular disc (as shown in the video) and repeat this process until all the dough is used. Place the arepa in a preheated skillet over medium heat. Cook for about 7 minutes on one side, then flip and cook for another 7 minutes or until both sides are golden and toasted.
Step 3:
While our arepas are cooking, we are going to finish preparing our shredded meat, in a pot with olive oil, add the onion, garlic and cook for a couple of minutes, add the peppers and cook for 5 minutes, add the tomato paste and mix.
Step 4:
Then we add our meat already larded, mix and add the crushed tomato, the 200 ml. of the meat broth that we had reserved, cumin, salt and let it cook for 15 minutes.
Step 5:
Finally, grate our cheese, open the arepa and fill it as you like with our shredded meat and grated cheese, this way we would have our arepa pelúa ready, enjoy it.
Tips To Prepare It
You can use the cheese you like the most, traditionally a semi-hard yellow cheese is used, such as gouda, edam or emmental cheese.
For the carne mechada recipe, you can use the veal vacuum or the veal flank, we particularly like the veal vacuum better, since it is a more tender meat and much better at the moment of shredding.
You can use a fast cooker to cook the shredded meat, the cooking time will be approximately 30 minutes.
What can we accompany this recipe with?
The arepa pelúa can be eaten at any time of the day, either for a hearty breakfast or for lunch or dinner, accompany it with your favorite beverage.
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