Arepas Pabellón
A traditional Venezuelan corn cake stuffed with shredded beef, black beans, fried sweet plantains, and salty white cheese.
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Ingredients
- 2 cups Pre-cooked corn meal (P.A.N.)
- 2 1/2 cups Warm water
- 2 cups Shredded flank steak (Carne Mechada)
- 1 1/2 cups Cooked black beans (Caraotas Negras)
- 1 large Ripe sweet plantain
- 1 cup Queso Costeño or Feta cheese
- 1/4 cup Vegetable oil
- 1 teaspoon Salt
- 1 tablespoon Butter(optional)
Instructions
- 1
In a large bowl, mix the corn meal, salt, and warm water. Knead until a smooth dough forms and let it rest for 5 minutes.
- 2
Divide the dough into 8 balls and flatten them into discs about 1/2 inch thick.
- 3
Heat a lightly oiled griddle or skillet over medium heat and cook the arepas for 5-7 minutes per side until golden brown crust forms.
- 4
While arepas cook, peel the plantain and slice it into diagonal strips. Fry in oil until golden and caramelized.
- 5
Warm the pre-cooked shredded beef and black beans in separate pans, ensuring they are seasoned to taste.
- 6
Once the arepas are done, slice them open horizontally about 3/4 of the way through to create a pocket.
- 7
Spread a little butter inside the pocket, then layer in the black beans, shredded beef, fried plantains, and top with crumbled cheese.
- 8
Serve immediately while hot and the cheese begins to soften.
Nutrition per Serving
580
Calories
28g
Protein
62g
Carbs
24g
Fat
9g
Fiber
12g
Sugar
840mg
Sodium
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