Shredded Beef and Black Bean Arepas
These Shredded Beef and Black Bean Arepas are a labor of love but the end result definitely is worth the end result. They’re hearty and super tasty. You can fill them with all sorts of different fillings. If you want to keep things vegetarian you can fill them with black beans, sweet plantains, avocado and cheese. Either way, this is heaven.
Shredded Beef and Black Bean Arepas
Shredded Beef and Black Bean Arepas
Servings: 12
Equipment
- Dutch oven
- Mixing bowls
- Griddle
- Baking sheet
Ingredients
Shredded Beef:
- 2 pounds boneless chuck roast
- 1 tablespoon vegetable oil
- 3 teaspoons Kosher salt
- 3 teaspoons black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2 tomatoes sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 jalapeños diced
- 1 yellow onion sliced
- 3 garlic cloves minced
- 2 bay leaves
- 1 lime juiced
- ¼ cup tomato sauce
- 2 cups chicken or beef stock
Arepas:
- 4 cups warm water
- 1 tablespoon salt
- 2 tablespoons vegetable shortening
- 3 ½ to 4 cups precooked corn flour Masarepa or Maseca
Toppings:
- 1 can black beans warmed
- 2 avocados sliced
- 1 to mato diced
- 1 cup shredded lettuce
- 1 cup shredded cheese
- lime wedges
Instructions
- To make the shredded beef: Preheat the oven to 375°F. Heat a heavy duty dutch oven over medium-high heat. Add the oil and allow to heat through. Season the roast liberally with 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon granulated garlic, 1 teaspoons granulated onion, 1 teaspoons cumin, 1 teaspoon dried oregano and 1 teaspoon red pepper flakes. Sear the roast on all sides for a few minutes to form a browned crust. We’re not looking to cook it at all, just make a nice crust. Remove from heat. Add the sliced bell peppers, jalapeños, onion, garlic, bay leaves, lime juice, tomato sauce, chicken or beef stock and the remaining seasonings (1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon cumin and 1 teaspoon dried oregano). Roast in the oven for about 3 to 4 hours or until the meat is tender and shredded easily.
- To make the arepa dough: In a large mixing bowl combine the water, salt, vegetable shortening and 3½ cups corn flour. Mix by hand until it comes together into a somewhat moist and somewhat dry dough. If it’s too wet, add a bit more corn flour. If it’s too dry, add a bit more water. Cover with a damp kitchen towel and allow to rest 10 minutes.
- Portion out the dough into 6-ounce balls and shape them into hockey pucks. They should be thick enough to cut in half later on. Place on a baking sheet as you shape them.
- Heat a cast iron skillet or griddle over medium-high heat. Add about 2 tablespoons of corn oil and allow to heat through. Add the arepas in batches (2 or 3 at a time) and cook for about 2 minutes on the first side, or until golden brown and crispy. Flip over and continue to cook for another 2 minutes. Return to the baking sheet and continue frying the rest.
- Place the arepas in a preheated 350°F oven, directly onto the oven racks and bake for about 10 to 15 minutes. You’ll know they’re ready when you tap them and they sound hallow like a drum. Remove from oven and allow to cool slightly.
- Cut in half, like a bagel, using a serrated knife. You can make a slit and fill like a pocket, or you can cut all the way and use them as buns.
- Fill each with black beans, shredded beef and any or all of the toppings listed. Serve warm. Enjoy!
