Make the arepa dough

• Mix the masarepa corn flour, salt and warm water in a bowl.
• Knead until a smooth, soft dough forms, then rest it briefly.

Shape the arepas

• Divide the dough and roll it into balls.
• Flatten each ball into a disc of even thickness.

Cook the arepas

• Heat a little oil in a frying pan over medium heat.
• Cook the arepas on both sides until golden and cooked through.

Cook the beef

• Sear the beef in a saucepan until browned on all sides.
• Add the onion, garlic and bell pepper and cook until softened.
• Stir in the tomato, tomato paste, cumin, oregano and Worcestershire sauce, then pour in the beef stock.

Braise and shred the beef

• Cover and simmer gently until the beef is very tender.
• Shred the beef with two forks and return it to the sauce to absorb the juices.

Blend the guasacaca

• Put the avocado, coriander, parsley, green bell pepper, lime juice, vinegar and olive oil in a blender.
• Season with salt and black pepper and blend until smooth and creamy.

Assemble the arepas

• Split the warm arepas open.
• Fill them with the shredded beef and spoon over the guasacaca.