In a medium bowl combine the precooked cornmeal and salt. Add warm water gradually, stirring with a spoon until the dough comes together. Let rest 3–5 minutes, then knead briefly with hands until smooth and no dry streaks remain. The dough should be moist but not sticky; if too dry add 1–2 tbs water, if too wet add a little more cornmeal.

Form and cook arepas

Divide the dough into 4 equal portions (about 4–5 oz each). Shape into balls and flatten into discs about 4 inches in diameter and 1/2 inch thick. Heat a large skillet or griddle over medium heat and add 1 tbs vegetable oil. Cook arepas 5–7 minutes per side until a deep golden-brown crust forms and they sound hollow when tapped. If the centers are thick, transfer to a 350°F (175°C) oven for 8–10 minutes to finish cooking through.

Split and cheese (Completa style)

Carefully slice each arepa horizontally almost through, leaving a hinge. If desired, spread about 1/2 tbs butter inside each arepa. Fill the bottom half with about 1/4 cup shredded cheese, spoon hot beef filling inside (about 1/3–1/2 cup per arepa), and sprinkle additional cheese on top so it melts against the warm meat. Close arepa and keep warm; repeat for remaining arepas.

Serve

Garnish each completa with a spoonful of coleslaw, a drizzle of the ketchup-mayo sauce, pickled jalapeños, and chopped cilantro. Serve immediately with lime wedges on the side.

Beef Filling (Carne Desmechada style)

Sear and braise the beef

Pat the beef dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbs olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove the beef and set aside.

Sauté aromatics

Reduce heat to medium. Add sliced onion, minced garlic, and sliced green pepper to the pot. Sauté until softened and beginning to brown, about 5–6 minutes. Stir in diced tomato and 1 tbs tomato paste and cook 2 minutes to deepen flavor.

Simmer until tender

Return the beef to the pot. Add beef stock, cumin, oregano, bay leaf, and vinegar. Bring to a simmer, reduce heat to low, cover and cook gently until the beef is fork-tender, about 1.5–2 hours (or place covered in a 325°F/160°C oven for 1.5–2 hours). Check once or twice and add a splash of water or stock if liquid reduces too much.

Shred and finish

Remove beef to a cutting board, discard bay leaf, and shred with two forks or your hands into fine pieces. Return shredded beef to the pot with any juices. Adjust seasoning with salt and pepper to taste and simmer 5–10 minutes so flavors meld and excess liquid reduces. If you prefer a slightly saucier filling, leave more braising liquid; for drier filling, simmer longer uncovered.

Toppings & Sauces

Make the Completa sauce (ketchup-mayo)

In a small bowl combine mayonnaise, ketchup, hot sauce (if using), chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and adjust seasoning to taste.

Prepare toppings

Mix coleslaw or shredded cabbage with a pinch of salt and a few drops of lime juice if desired. Have pickled jalapeños or pickles ready in a small dish for assembly.