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Arepas with Carne Mechada and Guasacaca
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Arepas with Carne Mechada and Guasacaca

1 h 30 minServes 4Nutri-Score C€€
from @thehealchef16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • masarepa corn flourPantry300 g
  • warm waterOther400 ml
  • saltSpices6 g
  • vegetable oil (for cooking the arepas)Pantry30 ml
  • beef skirt steak (whole)Meat600 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • red bell pepper (finely chopped)Produce1 piece
  • tomato (chopped)Produce2 pieces
  • tomato pastePantry30 g
  • cumin (ground)Spices3 g
  • dried oreganoSpices2 g
  • Worcestershire saucePantry15 ml
  • beef stockPantry250 ml
  • avocado (peeled and pitted)Produce2 pieces
  • fresh coriander (leaves picked)Produce20 g
  • fresh parsley (leaves picked)Produce15 g
  • green bell pepper (roughly chopped)Produce1 piece
  • lime juice (freshly squeezed)Produce30 ml
  • white vinegarPantry15 ml
  • olive oilPantry40 ml
  • black pepper (ground)Spices1 g

per serving

Nutrition

703kcal

Carbs
66 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Saucepan
  • Blender
  • Stovetop

step by step

Method

  1. 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.
    Step 1

  2. Shape the arepas

    • Divide the dough and roll it into balls.
    • Flatten each ball into a disc of even thickness.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. Assemble the arepas

    • Split the warm arepas open.
    • Fill them with the shredded beef and spoon over the guasacaca.
    Step 7
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