Arepas are the epitome, champion, and world ambassador of Venezuelan Cuisine.
I grew up eating arepas for either breakfast, lunch, or dinner. This recipe takes advantage of the beautiful secondary cut steaks available in your WSB Beef Share.
- 1 pack of Pre-cooked Corn Meal product available at your local Latin American/Spanish food emporium.
- Any and all secondary cuts included in your Beef Share. These include: Cabinet, Clodhammer, Flat Iron, Vacio/Bavette, Blade Steak, Skirts, Flank, Trip Tip, Tenderloin, or Top Sirloin.
- 1 bunch of parsley
- 1 bunch of cilantro
- 1 bunch of fresh oregano
- 2 medium cloves of garlic
- 2 seeded jalapenos
- 5 stemmed fresh bay leaves
- 2 T red wine vinegar
- 1 T dry chili flakes
- about 2 cups of olive oil, salt, and pepper to taste
- Take steaks out of the fridge to temper about 1 hour before cooking.
- Follow the instructions found on the back of the Arepa Meal and make as many arepas as you need. They’re really simple.
- Prepare your chimichurri. Wash and pick the herbs (especially the oregano and the cilantro) and dry well, set aside.
- Set up your food processor or blender and add all ingredients outlined above to desired texture (some like to blend all ingredients into a homogeneous blend, some prefer a chunky version of the recipe – they are both great), make sure you keep the chimichurri cold as this will help keep it longer before it oxidizes and loses its vibrant colour.
- Use 3/4 of your mixture to marinade your steaks for a few hours or overnight. Reserve the remaining mix and keep to add fresh to the arepas.
- For the steaks, follow the cooking instructions as found on this site’s glossary and ensure you let the meat rest.
- Just before your meat is ready to be sliced, make sure you warmed up the arepas in a 350-degree oven and open the side of it into a pocket.
- From here, slather the piping hot arepa with butter, slice the rested steaks against the grain, and stuff your arepas.
- Finish with some of the leftover chimichurri as sauce for the arepa.