Shredded Beef Arepas

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5 from 3 reviews



For the shredded beef

  • 2 tablespoons avocado oil
  • 2.53 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.*
  6. 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!