• 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.