Arepas With Beef Brisket Recipes

AREPAS

Arepas image

Make and share this Arepas recipe from Food.com.

Provided by Midwest Maven

Categories Breads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup grated cheddar cheese
1 cup milk
2 tablespoons butter, plus more for serving
1/2 cup corn kernel (fresh or frozen)
3 tablespoons corn oil

Steps:

Put the cornmeal in a food processor and grind until fine.
Put the cornmeal in a large bowl with the salt and cheese.
In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
Add the butter to the pan and stir until melted.
Take pan off the heat and add to the cornmeal mixture to form a thick batter.
Fold in the corn kernels.
Let the batter rest about 15 minutes to thicken into a soft dough.
Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
Serve hot with butter.

AREPAS WITH BEEF BRISKET

Arepas With Beef Brisket image

Crispy on the outside and soft & chewy on the inside, these are a great food vessel for sandwiches like Gatira, Pernil or even Beef Brisket... VIDEO https://www.youtube.com/watch?v=zLnWMAfHz18

Provided by CLUBFOODY

Categories Lunch/Snacks

Time 30m

Yield 6 arepas

Number Of Ingredients 12

Ingredients

3 cups hot water
1 teaspoon sea salt, ground
3 cups pre-cooked white cornmeal
2 tablespoons canola oil (or more if needed)
1 1/2 tablespoons olive oil, divided
1/2 cup red onion, chopped
1/2 cup red pepper, chopped
1/2 cup poblano pepper, chopped
2 garlic cloves, pressed
3 cups beef brisket
1 teaspoon hot sauce
3/4 cup cheddar cheese, grated

Steps:

To make the arepas; Preheat oven to 350ºF.
Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with slopped edges. If disks crack, add 1 more tablespoons hot water.
In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown. Place them on a baking sheet lined with a silicone mat.
Transfer to the preheated oven and bake for 15 minutes or until they rise. Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket. Stuff with beef brisket mixture and grated cheese.
To make the beef brisket;.
In a large skillet over medium heat, add 1 tablespoons oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute. Add beef brisket and stir to mix before drizzling on ½ tablespoons olive oil to prevent from sticking. Stir in hot sauce, cover, reduce heat to low and keep warm until needed. Makes 6 arepas.

Nutrition Facts : Calories 535.7, Fat 23.3, SaturatedFat 7, Cholesterol 85.3, Sodium 611.9, Carbohydrate 49.4, Fiber 5, Sugar 1.6, Protein 32.4

HOMEMADE AREPAS

Homemade Arepas image

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Provided by Chef John

Categories Bread Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 4

Ingredients

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg

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