Arepas Pelúas

First, we need to make the dough for the arepas. Continue by slowly adding the water and mixing until a smooth dough is formed and does not stick to your fingers. Knead the dough for a few minutes. When the dough is elastic and does not stick, the dough is ready.

Let the dough rest and then form small balls and flatten them to make small disks of dough. This is an uncooked arepa.

Now, heat up a pan and add a gush of GOYA® Extra Virgin Olive Oil.

When it is hot, place the arepas in the pan. Cook them on both sides until they come off the griddle by themselves and, when touched with a spoon, they sound hollow. Once ready, remove them from the heat and place them to one side to rest.

To make the filling, peel and chop the garlic and one of the onions. Next, add a gush of GOYA® Extra Virgin Olive Oil to a frying pan and sauté the onion until transparent.

Chop the peppers and the seedless sweet chilli bell pepper and then add them to the pan. Once a few minutes have gone by, add the finely chopped tomatoes to the pan as well.

Whilst sautéing the other ingredients, place the beef skirt into a pan a cover with 1 and ½ litres of water, the other onion, and a pinch of salt. Cook until the meat is tender.

After, remove the pan from the hob. Keep two cups of cooking broth. Keep two cups of cooking broth.

After a few minutes of letting it rest, remove the meat from the pot and shred it. Then, add the shredded meat to the frying pan containing the sautéed ingredients along with two cups of cooking broth. Add the cumin and a pinch of salt. Cook until practically all the cooking broth is gone.

Finally, fill your arepas with the meat filling and top with grated cheese.