Counter 09 · Latin Grill
Arepas Stuffed with Carne Mechada
Venezuelan carne mechada, flank steak simmered, shredded and cooked again in a sofrito of tomato, peppers and aji dulce, packed into griddled corn arepas. The beef from pabellon criollo, made portable.
- Prep
- 30 min
- Cook
- 2 hr 50 min
- Serves
- 4
- Level
- Hard
Carne mechada is one of the pillars of pabellon criollo, Venezuela's national plate, and a staple filling at arepa counters across Doral. Flank is simmered until soft, pulled into threads and then cooked a second time in a sofrito of onion, sweet peppers and tomato until it absorbs every drop. That double cook gives the filling its deep color and rich texture. Make the beef a day ahead if you can, since it only improves overnight. Reheat it gently with a splash of the saved broth.
Method
Members counter
This one is behind the counter.
The full method for Arepas Stuffed with Carne Mechada is part of membership. Join for $14.99 a month or $114.99 a year and every recipe on the board opens up, including this one.
Already a member? Sign in. Or browse free recipes.
