Ingredients for the Arepas:
- 2 cups Arepa flour—Harina Pan, Masarepa (do not use Masa Harina)
- 2 cups warm water
- 1 tsp coarse sea salt
- Coconut oil
Ingredients for the Carne Mechada:
- Coarse sea salt
- Olive oil
- 2 tbsp sazon
- 2 lbs beef skirt or flank steak
- 2 tbsp canola oil
- 1 large onion, sliced thinly
- 1 large green bell pepper, sliced thinly
- 3 cloves garlic, chopped
- 2 large roma tomatoes, peeled, seeded, and chopped
- 1 6-oz can organic tomato paste diluted in 1 cup water
Ingredients for the Guasacaca:
- 1 cup cilantro, roughly chopped
- ½ cup parsley, roughly chopped
- 1 ripe avocado, seeded, peeled, quartered
- 1 cup green bell pepper, seeded, roughly chopped
- 2 tbsp jalapeno, seeded, chopped
- 1 cup onion, roughly chopped
- 2 small garlic cloves
- ¼ cup freshly squeezed lemon juice
- 2 tbsp white vinegar
- ½ cup extra virgin olive oil
- Coarse sea salt
- Freshly ground pepper
Directions for the Arepas:
- Preheat oven to 375˚ F.
- In a bowl, mix water, salt, and canola oil. Pour in flour slowly and mix with a spoon until ingredients have incorporated. Let it stand for 5-7 minutes. Gather dough forming a ball, place it on a board or clean surface, and knead with hands for about 5 minutes; make sure to moisten your hands as you work with the dough. Break dough into equal-sized portions and form balls (about 8) with your hands, and then flatten slightly with palms to form discs.
- Heat cast iron skillet over medium-high temperature. Brush with coconut oil. Cook arepas on each side until a thin crust has formed and some light browning appears in the center of the arepa (just like the picture). You may have to do this in batches.
- Transfer arepas to oven, directly on the baking rack, and bake for 15-17 minutes. Remove from oven and serve immediately.
- Arepas can be sliced in half to create pockets; these can be stuffed with beef, cheese, cured meats, beans, and even veggies!
Directions for the Carne Mechada:
- Preheat oven at 400˚ F.
- In a bowl, whisk sazon and sea salt with a drizzle of olive oil. Place beef in bowl and marinade, spreading all over with your hands.
- Heat oil in a Dutch oven over medium-high heat. Sear beef until golden brown on both sides. Remove from pot and place on platter. Set aside.
- Add sliced onions to Dutch oven and cook for about 6 minutes, until onions are translucent. Add garlic and peppers; stir and cook for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and cover with tomato sauce. Season with salt and pepper, then cover with lid.
- Place covered pot in the oven and reduce heat to 225˚ F. Let it cook for 6 hours and up to 8 hours. Remove from oven and let it stand for at least 10 minutes. Using a fork or two, break beef apart completely until you see thin strands incorporating with the sauce and vegetables.
Directions for the Guanasaca:
- Place all ingredients except for salt and pepper in a food processor. Pulse until everything is finely chopped, scrape down sides of bowl, then pulse again.
- Process until all ingredients are incorporated and guasacaca is smooth. Season with salt and pepper to taste. Transfer to bowl.
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