Arepas
with Carne Mechada and Guasacaca
Servings: 4–6
Time Active: 30-45 minutes
Hands-off: 2.5–3 hours (stovetop) / 45 minutes (Instant Pot)
Ingredients
For the Carne Mechada
700g (1.5 lbs) flank steak (or skirt steak, or chuck)
1 tbsp neutral oil or tallow
1 medium white onion
1 green or red bell pepper
4 garlic cloves
1 tbsp tomato paste
2 medium tomatoes, or one 400g (14 oz) can of high-quality whole or crushed tomatoes
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you can find it)
2 bay leaves
Salt and black pepper
500ml (2 cups) beef stock or water
A small handful of fresh cilantro stems (optional, for braising)
For the Guasacaca
1 ripe avocado
2-3 garlic cloves
1/2 green bell pepper
A generous handful of fresh cilantro
A generous handful of fresh flat-leaf parsley
2 tbsp extra virgin olive oil
1 tbsp white vinegar
Juice of 1 lime
Salt
Black pepper
A splash of water, if needed to loosen
For the Arepas
2 cups (250g) masarepa (pre-cooked white corn flour, such as P.A.N.)1
2.5 cups (600ml) warm water
1 tsp salt
1 tbsp butter
Oil for the griddle
Instructions
Part 1: Carne Mechada
My preferred cut for carne mechada (the delicious, shredded, slow-cooked beef) is flank steak. The grain shreds beautifully and it becomes silky and tender with a long braise. Skirt steak works equally well and is often at a better price point. Chuck gives a richer, fattier result that’s also great!
For the tomatoes, fresh in summer are my preference but a good canned whole or crushed tomato (San Marzano if you can get them) is just as good and often better in winter.
Stovetop Method
Season the meat generously on both sides with salt and black pepper.
