Birria Colombian Arepa Recipe
Hand made shredded brisket + consomme' & finished with fresh avocado.
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Ingredients
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Arepa Dough
Birria
Toppings
Method
Prepare the Birria
- 1
Soak the Chiles
In a bowl, soak the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften.
- 2
- 3
Cook the Brisket
In a large pot, place the brisket, blended sauce, bay leaves, salt, black pepper, and 5 cups of water. Bring to a boil, then reduce heat and simmer for about 3 hours until the meat is tender.
- 4
- 5
Strain the Consommé
Strain the cooking liquid through a fine mesh sieve to separate the solids from the broth. Reserve the broth as consommé for serving.
Make the Arepa
- 6
Mix the Dough
In a large bowl, combine the pre-cooked cornmeal, warm water, salt, and butter (if using). Mix until a soft dough forms.
- 7
Shape the Arepas
Divide the dough into 6 equal portions. Shape each portion into a ball and then flatten into a disk about 1/2 inch thick.
- 8
Cook the Arepas
Heat a non-stick skillet over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown and cooked through.
Assemble the Dish
- 9
Fill the Arepas
Take each cooked arepa and fill it with shredded brisket. Spoon some consommé over the top.
- 10
Add Toppings
Top with sliced avocado, chopped cilantro, and serve with lime wedges on the side.
