Arepas | Flavours of The World | Harris Farm Markets #arepas

AREPAS! Our Venezuelan Chef, Alej told us: “Arepas are by far the most traditional dish in Venezuela. They are made daily in every household in the country. In my household we’ve adopted an Australian version - my wife and kids love them with avocado, vegemite and cheese!! I know... Venezuelan family please don’t judge me, just try it!”

Recipe here 👇

Ingredients
1 kg beef flank or skirt
1 brown onion, finely sliced
4 garlic cloves, sliced
1 red capsicum, sliced
1 green capsicum, sliced
140g tomato paste
190g Sacla Pasta Tomato and Garlic Pasta Sauce
1tsp cumin
1 tbsp oregano
1 tsp smoked paprika
1 cup coriander, chopped

Arepas
1 tsp salt
2 tsp olive oil
2 cups Harina PAN

To Serve
400g tin black beans, drained and rinsed, warmed
¼ cup crumbled feta cheese

Method
1. Heat a frying pan with olive oil over high heat. Add the beef and sear for 2 minutes on each side, until browned. Place into a pressure cooker.
2. Keep the pan over in the same pan on high heat and add the onion, red and green capsicum, garlic, cumin, paprika and oregano. Stir for 3-5 minutes until soften. Add the tomato paste, pasta sauce, ½ cup water and a good pinch of salt and pepper., Stir through. 3. Bring to the boil, then transfer to the pressure cooker. Set the pressure cooker to 35mins and leave aside to cook.
4. Remove beef and shred with two forks, stir back through the sauce in the pressure cooker with the coriander and stir to combine.
5. Meanwhile, prepare the Arepa dough by placing 2 ½ cups of warm water into a bowl with salt and olive oil. Stir until dissolved. Slowly add the Harina PAN to the bowl, stirring, breaking any little balls of flour, until all combined. Cover with a tea towel and rest for 5 minutes.
6. Add some olive oil to your hands and roll into approx. 6 equal size balls. Shape each ball into a flat 1cm-thick Arepas.
7. Heat a griddle or a cast iron pan over medium heat. Add the Arepas and cook for 5 minutes one each side until golden brown.
8. Slice open along the Arepa to form a pocket and fill it up with shredded beef, black beans and top with crumbled feta cheese.

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