Sunday, April 2, 2017


Beef Arepas

Ingredients for 6 servings

Beef:

¼ cup chopped fresh cilantro
¼ cup chopped red bell pepper
¼ cup sliced green onion
½ lb. flank steak, cut into 3 pieces
1 large onion, chopped, (about 1 ½ cups), divided
1 Tbsp. Beef flavor Bouillon
1 tsp. ground cumin
2 cloves garlic, finely chopped
2 cups water
2 medium plum tomatoes, peeled, seeded and finely chopped
3 Tbsp. vegetable oil, divided

Arepas:

½ Tbsp. Beef flavor Bouillon
1 Tbsp. butter
2 cups arepa flour , (pre-cooked white cornmeal)
2 cups hot water
2 Tbsp. vegetable oil

Directions

For beef, heat 1 tablespoon oil in medium skillet over medium-high heat and brown steak. Add ½ cup onion and cook until golden, about 3 minutes. Add water and 1 ½ teaspoons Beef flavor Bouillon and bring to a boil over medium-high heat. Reduce heat and cook, covered, turning once or twice, until steak is tender, about 50 minutes.

Remove steak to cutting board; reserve cooking liquid and set aside. Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook remaining onion until golden. Add tomatoes and cook, stirring frequently, until very soft, about 5 minutes. Stir in bell pepper and cook until softened, about 3 minutes. Stir in garlic and cumin and cook until fragrant, about 20 seconds. Stir in reserved cooking liquid and remaining 1 ½ teaspoons Bouillon. Remove from heat.

Shred steak with 2 forks, then add to skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until liquid is almost evaporated, about 10 minutes. Stir in green onions and cilantro and remove from heat.

For arepas, stir together water, butter and ½ tablespoon Beef flavor Bouillon in medium bowl until bouillon dissolves. Gradually stir in arepa flour. Knead in bowl until mixture comes together to form a smooth dough. If dough sticks to hands, knead in more flour, a teaspoon at a time.

Form dough into 6 balls; gently pat balls into ½-inch thick, 3 to 4-inch wide disks pressing any cracks together to form smooth edges.

Heat oil in large nonstick skillet over medium heat and cook arepas, in batches if necessary, turning once, until golden, about 6 minutes a side. Remove arepas and keep warm.

To serve, carefully split arepas about ¾ of the way through with sharp knife. Divide beef mixture evenly among arepas.
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