Traditional Stuffed Venezuelan Arepas INGREDIENTS 1 lb. flank steak, cut into 2 or 3 pieces
5–6 cups beef broth
1½ cups dried, soaked black beans
Canola oil
2 large onions, minced
4 cloves garlic, minced
2 red bell peppers, minced
1½ tbsp. ground cumin
1 tsp. red wine vinegar
1 tsp. kosher salt, plus more to taste
Freshly ground black pepper
1 small can (14.5 oz.) diced tomatoes
1½ tbsp. capers
2 cups arepa flour
1 ripe plantain, sliced ½-inch thick
4 oz. cotija cheese
PREPARATION In medium saucepan, cover steak with broth. Bring to boil, reduce heat and simmer, covered, until meat is tender, about 11/2 hours; remove steak and shred. Reserve broth. Drain and rinse beans. In small saucepan, add beans and cover with water by 1 to 2 inches. Bring to boil, reduce heat and simmer, partially covered, until tender, 1 to 11/2 hours. In large sauté pan, heat 2 tbsp. oil over medium-high heat, then add onions, garlic and peppers and sauté until softened; stir in cumin and cook 2 minutes. To beans, add 1/3 onion mixture, 1/2 cup reserved broth, vinegar and salt and pepper, to taste; simmer, partially covered, about 20 minutes, then set aside and keep warm. In sauté pan, add shredded beef to remaining onion mixture and cook, stirring, about 10 minutes. Add tomatoes, salt and pepper, to taste. Cook until sauce thickens; stir in capers. Set aside and keep warm. Preheat oven to 350ºF. In large bowl, stir together 2 cups warm water and 1 tsp. salt. Slowly stir in flour to make soft dough, adding water if it seems dry. Cover with plastic wrap and let rest 5 minutes. Knead dough until smooth, about 3 minutes. Shape into 12 oversized golf balls, then flatten into disks about 3 inches diameter and 1/2 inch thick. Heat 1/2 inch oil in large skillet. Fry arepas in batches, turning, until crust forms, 4 minutes per side. Bake 20 minutes on ungreased baking sheet, or until arepas sound hollow when tapped. In skillet with 1/2 inch oil, fry plantains, turning, until lightly browned. Transfer to paper towel–lined plate; sprinkle with salt. To serve, slice arepas crosswise leaving hinge, scoop out insides and fill with beef, beans and plantains; top with cheese. Makes about 12 arepas.
Cooking time: 3 hours 20 minutes
Posted By: Devon Marshall
Thursday, June 11th 2009 at 1:47PM
You can also
click
here to view all posts by this author...
