Arepa Llanera Recipe
Beef, avocado, tomato and white cheese.
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Ingredients
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Arepas
Beef filling (Carne mechada-style, quick llanera)
Toppings / Assembly
Method
Arepas
- 1
Mix dough
In a large bowl, combine the warm water and salt. Gradually add the precooked cornmeal while stirring with a wooden spoon or your hand until no dry streaks remain. Let rest 3–5 minutes, then knead 1–2 minutes until a soft, smooth dough forms. If dough is too dry, add up to 2 tbs more water; if too sticky, add 1 tbs more cornmeal.
- 2
Shape arepas
Divide the dough into 6 equal portions (about 4–5 oz each). Roll each portion into a ball, then flatten into discs about 1/2 inch (1.2 cm) thick and 3-4 inches (7–10 cm) across. Smooth edges so they don't crack while cooking.
- 3
Cook arepas
Heat a large skillet or griddle over medium heat and add 1 tbs vegetable oil, swirling to coat. Place arepas in the pan (work in batches if needed). Cook 5–7 minutes per side until a golden crust forms. Lower heat if they brown too quickly. For best results, after both sides are golden, you can finish in a 350°F (175°C) oven for 8–10 minutes to ensure they cook through (optional). Keep warm wrapped in a clean towel.
Beef filling (Carne mechada-style, quick)
- 4
- 5
Simmer and shred
Add the chopped onion, red pepper, and minced garlic to the pan with the steak. Sauté 2–3 minutes until softened. Pour in the beef broth (or water), add cumin, paprika, remaining salt and pepper, and bring to a gentle simmer. Reduce heat to low, cover, and simmer 12–18 minutes until the steak is tender and liquid is reduced but not dry. Remove the steak to a cutting board and shred finely with two forks or chop into small pieces. Return shredded beef to the pan and stir to coat with the pan juices. Finish with 1 tbs lime or lemon juice and adjust seasoning to taste.
Toppings / Assembly
- 6
Prepare toppings
Slice the tomato into thin rounds or small dice. Halve the avocado, remove the pit, scoop out flesh and slice or mash lightly with a fork; season the avocado with a pinch of salt and a little lime/lemon juice if desired. Crumble or slice the queso fresco into small pieces. Chop cilantro if using.
- 7
Assemble arepa llanera
Slice each cooked arepa about halfway through (like a thick pita) creating a pocket, or split it open with a knife. Stuff with a generous spoonful of shredded beef, add slices or mash of avocado, a few tomato slices or diced tomato, and top with crumbled white cheese. Garnish with cilantro and a drizzle of hot sauce or ají if desired.
- 8
Serve
Serve immediately while arepas are warm so the cheese softens slightly. Leftover shredded beef can be reheated and used for additional arepas.