Recipe

Pelua

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Venezolana Origin

Recipe

Pelua

DOWNLOAD RECIPE

Venezolana Origin

Ingredients

For the arepas: 

  • 2 cups of Juana corn meal 
  • 2 1/4 cups of water 
  • 1 tablespoon of salt 

 

For the filling: 

  • 14.1 oz of flank steak, cooked and shredded  
  • 1 red bell pepper, chopped 
  • 1/2 cup of onion, chopped 
  • 1 tomato, chopped 
  • 1 teaspoon of Worcestershire sauce 
  • 1 teaspoon of cumin 
  • 2 tablespoons of oil 
  • Salt 

Preparation

For the Arepas: 

  1. In a bowl, pour the water, add salt, and dissolve. Slowly add JUANA flour while mixing the water and the flour.  
  2. Once the water has been completely incorporated, knead for 2 to 3 minutes until a very soft masa is obtained. Let it rest for 5 minutes. 
  3. Divide masa into 10 masa balls of approximately 3 ounces each. Pat with your hands each one of the masa balls to form a patty (arepa).  
  4. In a pan at medium heat, cook arepas on both sides until completely cooked. 

For the Filling: 

  1. Put oil in a pan over medium heat and sauté onion, garlic, and bell pepper. 
  2. Add tomato and let it cook thoroughly. Incorporate meat and season with Worcestershire sauce, cumin, and salt. 
  3. Slice arepas horizontally halfway and fill with meat. 

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