Birria Venezuelan Arepa Recipe
Shredded brisket steak + consomme'.
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Ingredients
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For the Arepas
For the Birria
Method
Preparing the Birria
- 1
Prepare the Dried Peppers
Remove the stems and seeds from the guajillo and ancho peppers, then soak them in warm water for about 15-20 minutes until softened.
- 2
Blend the Sauce
In a blender, combine the softened peppers, garlic cloves, cumin seeds, black peppercorns, thyme, and a little salt with 1 cup of water. Blend until smooth.
- 3
Cook the Brisket
In a large pot, add the brisket, the blended sauce, the remaining water, and the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for about 3 hours or until the brisket is tender.
- 4
- 5
Add Lime Juice
Stir in lime juice into the consomme for an added zing.
Preparing the Arepas
- 6
Mix the Dough
In a large bowl, combine the pre-cooked cornmeal, water, and salt. Mix until a dough forms, and let it rest for about 5-10 minutes.
- 7
Form the Arepas
Divide the dough into 4 equal portions and shape each into a patty about 1/2 inch thick.
- 8
