Arepa La Pelua Recipe

Prepare and cook beef

Pat the 1.5 lb piece of beef dry and season with 1/2 tsp black pepper and 1 tsp salt. In a heavy pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Sear the beef on all sides until well-browned, about 3-4 minutes per side.

Add 1 sliced yellow onion and 3 smashed garlic cloves to the pot around the meat, then pour in 3 cups beef broth (or water) so the meat is mostly covered. Bring to a simmer, then reduce heat to low, cover, and simmer gently until very tender, about 1.5 to 2 hours (or cook in a pressure cooker 45–60 minutes).

Remove the beef and let rest until cool enough to handle. Reserve 1/2 cup cooking liquid. Shred the beef finely with two forks or using your hands.

Sauté vegetables and finish meat

In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the sliced green bell pepper and the remaining half of the sliced onion (or the cooked onion sliced) and sauté until softened, 4–5 minutes. Stir in 1 diced tomato, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Cook 2–3 minutes until fragrant.

Add the shredded beef back to the skillet along with up to 1/2 cup reserved cooking liquid to moisten. Simmer 5–7 minutes so flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped cilantro or parsley if using. Keep warm.

In a mixing bowl combine 2 cups pre-cooked cornmeal (masarepa), 1 teaspoon salt, and gradually stir in 2 cups warm water. Mix with a spoon until a cohesive dough forms, then knead briefly with your hands for 1–2 minutes. The dough should be moist but not sticky; if too dry add water 1 tablespoon at a time, if too wet add a tablespoon of cornmeal.

Divide the dough into 6 equal portions (about 4.5–5 ounces each). Roll each portion into a ball, then flatten into discs about 1/2-inch thick and 3–4 inches across.

Heat a nonstick skillet or cast-iron pan over medium heat and add 1 tablespoon vegetable oil, spread to coat. Cook the arepas 5–7 minutes per side, pressing gently with a spatula until a golden-brown crust forms. They should feel firm and cooked through. Alternatively, brown both sides for 3–4 minutes, then transfer to a 350°F (175°C) oven for 10–12 minutes to finish cooking through.

When cooked, split each arepa horizontally with a knife to form a pocket or slice open like a sandwich. Spread about 1/2 teaspoon butter inside each arepa if desired.

Fill each warm arepa with a generous portion of the shredded beef (about 1/3 to 1/2 cup per arepa). Top the hot beef with 1/3 to 1/2 cup shredded Gouda so the heat melts the cheese. Close the arepa and press gently.

If needed to melt the cheese fully, place assembled arepas in a warm oven (300°F / 150°C) for 3–5 minutes or return to the skillet and press briefly on low heat until the cheese is melted and the arepa exterior is slightly crisp.

Serve immediately, garnished with extra chopped cilantro or parsley and with hot sauce or ají on the side if desired.