Shredded Beef Arepas
My first experience biting into a glorious arepa was at the Pearl Street Farmer’s Market back in 2011. We would wander the Farmer’s Market on Sundays and I would buy nothing because I was far too broke for curated jams and creative sauces. BUT when I found the Quiero Arepas food truck, I moved money around…meaning I saved all week for my $12-15 arepa because I had no money in my account to move around. But that arepas was always worth the splurge. ALWAYS. Food trucks were a big thing back in 2011, but Quiero Arepas was a whole different level above the rest. And since I’ve tried many arepas around the country all because of Quiero Arepas, I can safely say that no other arepa has come close to theirs. Not even mine, meaning definitely not mine. But I tried my best, ok?? I’m also not Venezuelan like one of the owners of Quiero Arepas. He knows what he’s doing.
If you don’t even know WTF an arepa is, it’s quite simple – imagine an english muffin, but it’s made from white corn flour to make a lovely little sandwich pocket. It’s a Venezuelan or Colombian dish that’s stuffed with all kinds of different meats and cheeses and whatever else. My favorite arepa is a Reina Pepiada, which is similar to a chicken salad made with mayo, avocado, and cilantro. But a Pabellón is a close second with stewed beef, black beans, sweet plantains and cheese…which is what inspired this recipe! When you look at this recipe, it definitely has a good amount of ingredients, but you can always prep the meat and the ranch the day before and then just make the arepa and build the day of! OR you can just put some shredded cheese in your arepa for simplicity that makes life worth living. However you stuff these little corn pockets, you’ll be quite happy with your meal. And if you’re ever in Denver, RUN to Quiero Arepas. You won’t regret it.
Shredded Beef Arepas
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 7-8 arepas 1x
For the shredded beef
- 2 tablespoons avocado oil
- 2.5–3 pounds beef boneless chuck roast, cubed
- 1 yellow onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 2 bay leaves
- 16 ounces beef bone broth
- 16 ounces salsa
- 8 ounces mild green chiles
For the cilantro lime ranch
- 1 cup cilantro
- 1 jalapeño, seeds removed, roughly chopped
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 1/2 cup avocado oil mayo
- 3/4 cup milk of choice
- juice of 1 lime
- 1/2 teaspoon garlic powder
- pinch of salt
For the arepa
- Press Sauté function on instant pot. Once hot, add avocado oil and chuck roast and brown on all sides for about 10 minutes. Add all of the rest of the ingredients and mix well to combine. Press cancel, secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 30 minutes. Once time is up, let the pressure release on its own for 20 minutes, then remove lid.
- While the beef is cooking, place all the ingredients for the cilantro lime ranch in a blender and blend until smooth. Set aside in the fridge for now.
- Once the pressure is releasing in the instant pot, begin making the arepa dough. Add water to a large bowl then slowly begin to pour the cornmeal in, using one hand and your fingers like a claw to break up the cornmeal so it doesn’t get clumpy. Once you’re adding your last bit of cornmeal, add the salt as well. Mixture will form into a slightly sticky dough. Let rest for 5 minutes.
- To cook the arepa – I like to use a food scale so all the balls of dough are the same size (5-6 ounces), but you can also use an ice cream scoop to get a slightly smaller amount. This will create 7-8 balls of dough. Flatten each ball with your hands into a patty. Place on a nonstick pan or griddle over medium heat and cook for 5-7 minutes per side, until each side begins to brown and crisp.
- Once beef is done cooking, use a slotted spoon to remove the meat and onions, and place on a cutting board. Use two forks to pull apart the meat. Place meat and onions in a large nonstick pan over medium-high heat and scoop out about 1/2 cup of the liquid from the instant pot then add to the pan with the meat. Cook for 5 minutes until liquid reduces down and thickens.*
- Now all you have to do is build your arepa – cut into the arepa to create a pocket, making sure you don’t cut all the way through it. Add a scoop of meat, some beans, a couple slices of avocado, grated cheddar cheese, then drizzle the cilantro lime ranch on top! Eat up! She messy, glorious, and absolutely delicious!
*Use the extra liquid reserve to marinate other meat you have in the fridge! That’s exactly what I did for another meal!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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