Try these delicious arepas filled with shredded beef, a classic of Venezuelan cuisine, accompanied by a traditional avocado sauce known as “guasacaca.”
4 cups skirt steak, cooked and shredded, for the meat
1 cup onion, finely chopped, for the meat
2 tablespoons garlic, finely chopped, for the meat
1/4 cups cilantro, finely chopped, for the meat
1 teaspoon cumin
3 tablespoons olive oil, for the meat
1 cup white wine, for the meat
1 cup beef broth, for the meat
3 tablespoons paprika, for the meat
1 cup red bell pepper, in cubes, for the meat
3 cups water, hot, for the dough
1 cup masarepa, for the dough
salt, for the dough
1 cup avocado, without skin, for the guasacaca sauce
2 spicy ajíes, for the guasacaca sauce
1/4 cups onion, for the guasacaca sauce
1/4 cups cilantro, for the guasacaca sauce
1 tablespoon garlic, for the guasacaca sauce
1/4 cups vinegar, for the guasacaca sauce
3 tablespoons vegetable oil, for the guasacaca sauce
1/4 cups lime juice, for the guasacaca sauce
salt, for the guasacaca sauce
Preparation
1h
40 mins
Low
In a frying pan, add oil and fry the onion until it changes color; then add the meat, season with salt and pepper, and fry it.
Add the peppers, cumin, cilantro, and wine; let the alcohol evaporate and cover everything with beef broth. Cook the meat for 30 minutes.
In a bowl, mix the flour, water, oil, and salt. Knead until the dough doesn’t stick to your hands and let it rest for 5 minutes covered to prevent it from drying out.
Form 8 balls of dough and flatten them until they are 2 cm thick.
Cook the arepas on a griddle until golden brown on each side. Set aside.
On a cutting board, open the arepas with the help of a knife. Set aside.
Blend the avocado, peppers, onion, cilantro, garlic, vinegar, oil, lemon, and season with salt.
Serve the arepas on a board and accompany with the “guasacaca” sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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