Arepa pelua

1. Cook the meat: place the flank steak in a pot with the stock or water and salt, and cook over low heat for about 2 hours, until tender and easy to shred.
2. Drain and shred the meat using two forks.
3. Sauté the chopped onion, bell pepper and garlic in a little oil, then add the cumin, oregano, paprika and salt. Stir in the shredded meat and cook for a few minutes until the flavours come together.
4. Make the dough: mix the cornmeal with warm water and salt until a soft dough forms, then let it rest for 5 minutes.
5. Divide the dough into 6, roll into balls and flatten into thick discs.
6. Cook the arepas on a griddle or skillet over medium heat for 2 to 3 minutes per side until golden; bake them for a few minutes more if you like them crispier.
7. Slice each arepa open on one side, fill with the hot shredded beef and top with grated cheese.

Tips from the ZestyPlate Kitchen

• Cook the beef gently and slowly until it pulls apart easily with two forks; hurry it and you will be left with tough meat.
• Soften the onion, pepper, garlic and spices first so their flavour blooms before the meat goes in.
• Rest the dough before shaping, which gives you smoother arepas that are less likely to crack.
• Add the cheese while the beef is still hot so it melts straight through the filling.