Arepas Beef Brisket
Crispy on the outside and soft & chewy on the inside, these Arepas are a great food vessel for sandwiches like Gatira, Pernil or even Beef Brisket...
Ingredients
AREPAS
- 3 cups hot water (between 130-135ºF)
- 1 tsp. ground Himalayan pink salt
- 3 cups white masarepa (pre-cooked white corn meal), such as Goya or P.A.N.
- 2 tbsp. canola oil, or more if needed tips & tricks
BEEF BRISKET
- 1 1/2 tbsp. olive oil, divided
- 1/2 cup red onions, chopped
- 1/2 cup red peppers, chopped
- 1/2 cup poblano peppers, chopped
- 2 large cloves garlic, pressed
- 3 to 3 1/2 cups beef brisket see Recipe
- 1 tsp. hot sauce such as Cholula®, or more to taste
- 3/4 cup sharp Cheddar cheese, grated
Directions
AREPAS
- In a large bowl, add water and salt; stir until salt is dissolved. Gradually add cornmeal, mixing with fingers to break up any lumps. If the mixture gets too hard to mix, add 1 tbsp. hot water. Cover with a moist towel and let it sit for 10 minutes.
- Preheat oven to 350ºF.
- Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with sloped edges. If disks crack, add 1 more tbsp. hot water.
- In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown.
- Place them on a baking sheet lined with a silicone mat. Transfer to the preheated oven and bake for 15 minutes or until they rise.
- Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket.
- Stuff with beef brisket mixture and grated cheese
BEEF BRISKET
- In a large skillet over medium heat, add 1 tbsp. oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute.
- Add beef brisket and stir to mix before drizzling on ½ tbsp. olive oil to prevent from sticking. Stir in hot sauce, cover, reduce the heat to low and keep warm until needed.