Arepas con carne desmechada are corn dough arepas stuffed with shredded beef that is tender and flavorful.
Arepas are round corn dough patties similar to a tortilla. To make arepas we use precooked corn flour.
Carne desmechada is similar to Cuban Ropa Vieja; a tender shredded beef stew that is simmered in a tomato sauce.
If you love arepas, try these Colombian Arepas con Queso for breakfast.
Recipe highlights
The arepa dough only needs 3 ingredients; precooked corn flour, water and salt.
The toppings that you can use in your arepas are pretty much a choose-your-own-adventure situation.
In this recipe, the beef is juicy, tender and full delicious flavor. To speed up the process I'm going to use my pressure cooker but will also give you stove top instructions.
Ingredients
- Precooked corn flour: Corn flour is different that corn masa (used for making tortillas). Make sure the only ingredient in the package is corn and that is labeled as precooked. You can find this in most super markets.
- Beef: You can any cut of beef such as flank for a leaner stew or chuck roast for a richer taste. In my recipe I used thinly sliced top round. It was perfect because it shredded quickly and it allowed the spices to coat most of the meat surface which turned really flavorful.
- Cheese: To serve my arepas I used Quesadilla cheese. Melty cheeses like pepper jack, mozzarella or cheddar work well.
- Guacamole: The zesty basic guacamole is perfect to brighten up the flavors in the arepa and adds the creamy element to the dish.
- Hogao: This is a Colombian condiment that I grew up eating with my scrambled eggs for breakfast. It is a tomato and onion sauce that is reduced until jammy.
How to make arepas con carne desmechada
This recipe has two main components; the carne desmechada (shredded beef) and the arepas.
The meat takes longer so start with making the meat and as it is cooking, you can make the arepas.
Cook the carne desmechada (shredded beef)
I love using the thin sliced beef because I feel like the seasoning covers more surface. I used onion salt, smoked paprika, salt and pepper to season the beef.
In the pressure cooker on sauté mode, add oil and the beef to create a quick sear on the meat on both sides.
Do this in batches until all the beef is seared. Set aside and add more oil to the pot if needed.
Add diced onions and sauté them until fragrant and slightly golden brown. Add some garlic and tomato paste cook for another minute. Add water or beef broth and the steak back in the pot.
Pressure cook for 20 minutes, allow the steam to release naturally (about 15-20 minutes).
Make the arepas
While the meat cooks, prepare the arepa dough by combining the flour, salt and water. Knead for 2 minutes until a ball of dough forms. Cover with a tea towel and let it rest for 30 minutes.
Divide the dough into 6 pieces and form balls, flatten them and cook them in a greased pan.
Cook each side of the arepa for about 3 minutes until some light brown spots form. I like to use a cast iron griddle pan, to get nice golden brown marks.
Place the arepas in a baking sheet and bake for 5 minutes to make sure the inside is fully cooked.
Make the toppings
While the arepas cool down, make the guacamole and hogao.
I highly recommend these 2 toppings but you can also add some aioli, pickled onion
Assemble the arepas
To assemble the arepas, using a pairing knife, create a pocket by cutting a slit and split the arepa open but do not cut all the way through.
I like to wrap the arepas in parchment paper pockets to make it easier to hold the arepa.
Add a spoonful of hogao sauce, guacamole, shredded cheese and top with the carne desmechada.
Serve on its own or with a side of tostones or your favorite chips.
Storage and reheating
Arepas without the stuffing will keep well in the fridge for up to 3-4 days. Store them in a zip top bag or in an airtight container.
Arepas freeze really well! You can place them in a zip top bag, separated by parchment paper pieces and freeze them for 2-3 months.
My favorite way to reheat arepas is the air fryer but you can also reheat them in a frying pan or the oven on low heat.
Store the leftover meat in an airtight container in the fridge for up to 3 days. You can use it in the arepas or make another dish, I love to make rice bowls with the leftovers.
Arepas Stuffed with Shredded Beef
Equipment
- 1 Pressure Cooker
Ingredients
For the Shredded Beef
- 1 Lb. Beef I used thinly sliced top round
- 1 teaspoon Smoked paprika Trader Joe's brand
- 1 teaspoon Onion salt Trader Joe's brand
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Avocado oil
- ½ White onion chopped
- 2 Garlic cloves minced
- 1 tablespoon Tomato paste
- 2 cups Water or beef broth
- 1 teaspoon Cumin
For the Arepas
- 2 cups Precooked corn flour
- 2.5 cups Water
- 1 teaspoon Salt
- 1 Tablespoon Avocado oil To grease a pan
Instructions
- Season the beef with the onion salt, smoked paprika, salt and pepper.
- Using the pressure cooker on sauté mode, add the avocado oil and sear the beef in batches. Set aside.
- Without cleaning the pot, add the diced onion and cook until lightly golden brown.
- Add the garlic, cook for one minute.
- Add the tomato paste and cumin, cook for another minute.
- Add the water and return the beef to the pot.
- Pressure cook on high for 20 minutes. Allow a natural pressure release.
Make the arepas
- While the beef is cooking, make the arepa dough.
- In a bowl combine the corn flour, salt and water. Knead for 2-3 minutes until you get a uniform dough. The dough should be soft and slightly sticky but not too wet.
- Let the dough rest for 20 to 30 minutes, covered with a tea towel.
- Divide the dough into 6 equal portions.
- Preheat oven to 350 F.
- In a griddle pan add the oil and place 2-3 arepas and cook for about 3 minutes per side. To flip them use a fish spatula to help you release the arepa from the pan.
- If the arepas are sticky or don't release from the pan easily that means that they need more time to cook and form a crust.
- Flip the arepas and cook on the other side. Remove them from the pan and place them on a baking sheet.
- Bake the arepas at 350F for about 5-8 minutes.
- Remove them from the oven and allow them to cool down.
- While the arepas cool down, shred the beef with 2 forks. The meat should fall apart and be tender. If you have too much liquid in the beef, you can turn on sauté mode and reduce the liquid in half.
- Once the arepas are cool enough to handle, use a pairing knife to cut a pocket but don't slice all the way thru. I like to wrap the arepas in a piece of parchment paper to hold them together.
- Add a spoonful of hogao, guacamole, cheese and top with the shredded beef.
- Serve and enjoy.
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