Venezuelan Shredded Beef Arepas with Carne Mechada
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
South American, Venezuelan
Venezuelan Shredded Beef Arepas with Carne Mechada
Description
This recipe transforms flank steak into carne mechada by first browning the meat and simmering it covered in a broth mixture until tender enough to shred. The cooking liquid is saved to add moisture to a sauce made from sautéed onions, red and yellow bell peppers, tomatoes, tomato sauce, and spices including Mexican oregano, cumin, and Worcestershire sauce. The shredded beef is combined with this sauce and simmered further to deepen flavors.
The arepas are prepared separately according to package instructions and cooked on a hot grill or well-oiled heavy pan until golden brown on both sides and cooked through. The beef filling is then served inside the arepas, offering a balance between the crispy, corn-based bread and the moist, flavorful shredded beef mixture.
This dish embodies a classic Venezuelan street food combination and makes for a hearty meal. The slow cooking ensures the beef is tender and flavorful, while the seasoned sauce adds complexity. Arepas provide a sturdy yet soft vessel that complements the savory meat well.
Ingredients
- 1.5-2 Pound flank steak
- 1 onion sliced
- 1 Tablespoon neutral cooking oil generic cooking oil
Sauce
- 2 Cups beef broth
- 2 Cups water
- ½ teaspoon black pepper
- ½ teaspoon salt
- tomato diced
- 8 Ounce tomato sauce
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 Tablespoon Mexican oregano
- 3 garlic minced, cloves
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon cumin
- 1 jalapeño diced
Instructions
- Cut flank steak into 4 pieces. Heat oil over medium-high seat. Brown the flank steak in the oil then add the onion and stir.
- Add in the 2 cups water and 2 cups beef broth then add enough water to just cover the meat.
- Bring to a boil then reduce to a simmer, cover, and simmer for 2 hours. Remove meat from the beef broth and shred. Reserve the cooking liquid
- Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.
- Add the diced tomatoes, tomato sauce, Worcestershire sauce, salt, pepper, oregano, and cumin. Mix well. Add the shredded meat and 2 cups of the reserved beef broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min.
- Prepare the arepas per package instructions. Grill on a hot grill over direct heat, or cook in a well oiled cast iron or heavy bottom pan until the top and bottom are nicely browned and the arepas are cooked through.
- Halve the arepas and fill with the carne macheda.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1177mg | 49% |
| Potassium | 1055mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 52mg | 58% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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