Introduction
Growing up, my mom—who’s from Venezuela—made us arepas all the time. We’d stuff them with anything from ham to shredded beef, chicken or even eggs. Packed with protein and naturally gluten-free (because the flour is made from corn!), arepas are the perfect meal or snack. If you haven’t tried them yet, this recipe is super easy and foolproof.
Personally, I love them with shredded beef. Once you’ve got them prepped, they’re a quick and hearty grab-and-go meal. You can even meal prep a batch, freeze the arepas, and reheat them whenever you need a fast, delicious meal.
If you want to speed up the process, I highly recommend using an arepa maker. It makes cooking so much faster and easier, especially if you’re in a time crunch. Check out this arepa maker linked down below.
About The Recipe
Ingredients
For the Arepas:
2 cups of pre-cooked cornmeal (such as P.A.N. flour)
1 ½ cups of warm water
1 tsp salt
1 tbsp olive oil
For the Shredded Beef or Chicken Filling:
1 lb of beef (brisket or flank steak) or chicken (breasts or thighs)
2 garlic cloves (minced)
1 small onion (finely chopped)
1 bell pepper (diced)
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
½ cup beef or chicken broth (depending on your choice of protein)
1 tbsp tomato paste (optional, for added flavor)
Preparation
Step 1: Prepare the Arepas
In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add warm water while stirring, until a soft dough forms.
Let the dough sit for 5 minutes. Then, knead it with your hands, adding a little olive oil to prevent sticking.
Divide the dough into 6-8 equal portions and shape them into round patties about ½ inch thick.
4. If using an arepa maker, cook the arepas according to the machine’s instructions. If you don’t have one, heat a skillet over medium heat with a small amount of olive oil. Cook the arepas for 5-7 minutes on each side, or until they are golden brown and slightly crispy.
Step 2: Cook the Shredded Beef or Chicken
In a pot or pressure cooker, heat olive oil over medium heat. Add the minced garlic, chopped onions, and bell pepper, and sauté until fragrant.
Add your beef or chicken, and season with cumin, paprika, salt, and pepper. Stir everything together.
Add the broth and tomato paste (if using). For beef, slow cook on low for 2-3 hours until it becomes tender and easy to shred. If using chicken, cook for 30-40 minutes until it easily pulls apart with forks.
Once cooked, shred the meat using two forks and mix it back into the sauce in the pot for extra flavor.
Step 3: Assemble the Arepas
Once the arepas are done cooking, slice them open halfway (like a pita pocket) and fill with a generous portion of shredded beef or chicken.
Optional toppings: Add avocado slices, plantains, or dairy-free cheese to make this meal even more flavorful! The possibilities are endless!
Frequently Asked Questions:
1. Can I make arepas ahead of time?
Absolutely! You can make the arepas in advance and reheat them when ready to serve. They stay fresh in the fridge for 2-3 days or can be frozen for up to a month.
2. Can I use another type of meat for the filling?
Yes! While beef and chicken are popular choices, you can also fill your arepas with pulled pork, sautéed vegetables, or even plant-based protein for a vegetarian option.
3. How do I ensure my arepas are crispy?
Make sure to heat your skillet well and cook the arepas over medium heat. You can also brush a little olive oil on the outside before cooking to help achieve that perfect golden-brown crispiness.