A Venezuelan favourite — golden corn arepas split and stuffed with tender shredded beef and melting cheese, the 'hairy' arepa named for its generous filling.
Arepa pelua — 'hairy arepa', named for its strands of shredded beef — is a Venezuelan favourite stuffed with slow-cooked, spiced beef and plenty of melting cheese. The beef takes its time, but the tender, flavour-packed result is well worth the wait.
Prep 20 min
Cook 130 min
Total 150 min
Medium
- 500g Beef
- 1 Onion
- 1 Red Pepper
- 2 cloves Garlic
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- 1 L Beef Stock
- 2 1/2 cups Water
- Pinch Salt
- 200g Cheese
- Pinch Extra Virgin Olive Oil
Video
Preparation
- 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.
- Drain and shred the meat using two forks.
- 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.
- Make the dough: mix the cornmeal with warm water and salt until a soft dough forms, then let it rest for 5 minutes.
- Divide the dough into 6, roll into balls and flatten into thick discs.
- Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes per side until golden; bake them for a few minutes more if you like them crispier.
- 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 low and slow until it shreds effortlessly with two forks — rushing it leaves it tough.
- Sauté the aromatics and spices before adding the meat so the flavours bloom.
- Let the dough rest before shaping for smoother, crack-free arepas.
- Pile the cheese on while the beef is hot so it melts into gooey perfection.
Frequently Asked Questions
Flank or skirt steak shreds beautifully after a long, gentle simmer.
A pressure cooker cuts the time to about 35–45 minutes while keeping the meat tender.
Yes — the shredded beef keeps for 3 days and reheats well, so you can just cook fresh arepas to serve.
