What is an arepa pelúa?

A Venezuelan arepa filled with shredded beef (carne mechada) and grated yellow cheese. The name means “hairy”, after the strands of cheese spilling out of the arepa.

What cheese goes in arepa pelúa?

A mild yellow cheese that melts slightly, such as Gouda, Edam or mild cheddar. White cheeses like queso blanco are used in other arepas, such as the dominó.

How long does the beef take for carne mechada?

About 2 hours of gentle simmering for flank steak, until it pulls apart easily with two forks. A pressure cooker cuts this to about 40 minutes.

How many arepas does this recipe make?

Six medium arepas, made from about 2 cups (240 g) of pre-cooked corn flour, 2½ cups of warm water and a pinch of salt. Each one is filled with about 1/6 of the shredded beef and cheese.

Arepa Pelúa

Name: Arepa pelua
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Venezuelan
Ingredients: 500 g beef flank steak; 1 onion, finely chopped; 1 red pepper, finely chopped; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp paprika; 1 L beef stock; 2 cups (about 240 g) pre-cooked white corn flour (masarepa, e.g. Harina P.A.N.); 2 1/2 cups warm water; Salt; 200 g yellow cheese (such as Gouda or cheddar), finely grated; A little extra virgin olive oil

By Chef Cannon

Cuisine: Venezuelan

At a glance

Time: about 2 h 30 min (beef simmers 2 h) · Makes 6 arepas · Difficulty: medium · ≈ 420 kcal per filled arepa

Arepa pelúa is a Venezuelan shredded beef and cheese arepa: a crisp corn arepa split open and stuffed with carne mechada (slow-cooked, shredded beef sautéed with onion, red pepper, garlic, cumin, oregano and paprika) and a pile of grated yellow cheese. “Pelúa” means “hairy” and refers to the cheese strands that hang over the edge. The beef simmers for about 2 hours until it falls apart, so make it ahead. The arepas take about 15 minutes. The dough is simply about 2 cups of pre-cooked corn flour (masarepa) mixed with warm water and salt, enough for 6 arepas.

Tutorial

Ingredients

500 g beef flank steak
1 onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 L beef stock
2 cups (about 240 g) pre-cooked white corn flour (masarepa, e.g. Harina P.A.N.)
2 1/2 cups warm water
Salt
200 g yellow cheese (such as Gouda or cheddar), finely grated
A little extra virgin olive oil

Steps

Cook the meat: put the flank steak in a pot with the beef stock and a pinch of salt, adding water if needed to cover. Simmer over low heat for about 2 hours, until tender enough to pull apart.
Shred the meat: lift it out, keeping a little of the cooking liquid, and shred it finely with two forks.
Make the filling: sauté the onion, red pepper and garlic in a little olive oil until soft. Add the cumin, oregano, paprika and salt, then the shredded beef and a splash of the reserved stock. Cook for a few minutes until the flavours come together.
Make the dough: mix the corn flour with the warm water and about 1 tsp salt and knead until soft and smooth, with no cracks. Leave to rest for 5 minutes.
Shape the arepas: divide the dough into 6 pieces, roll each into a ball and flatten into a thick disc about 1.5 cm high.
Cook the arepas on a lightly oiled griddle or frying pan over medium heat for about 5 minutes per side, until a golden crust forms. For a crisper finish, give them a few more minutes in a hot oven.
Fill: split each arepa open along one side, stuff with the hot shredded beef and top with plenty of grated yellow cheese — the shaggy cheese is what gives arepa pelúa its name.

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Time and temperature

Flank steak in broth, low heat: about 2 h, until it shreds easily · Dough rest: 5 min · Griddle, medium heat: about 5 min per side · Optional oven finish: 5 min at 400 °F (200 °C)

Nutrition

420 kcal · Protein 28 g · Fat 18 g · Carbs 35 g

1 filled arepa (1/6 of the recipe), estimate

Substitutes

Flank steak → beef chuck or brisket (simmer a little longer)
Yellow cheese → mild cheddar, Gouda or Edam
Beef stock → water plus 1 bay leaf
Masarepa → Harina P.A.N. or another pre-cooked corn flour, not cornmeal

Storage

Shredded beef keeps 4 days in the fridge or 3 months frozen and tastes even better the next day. Store cooked arepas separately and reheat them in a hot oven or air fryer before filling, so they stay crisp.

FAQ

What is an arepa pelúa?: A Venezuelan arepa filled with shredded beef (carne mechada) and grated yellow cheese. The name means “hairy”, after the strands of cheese spilling out of the arepa.
What cheese goes in arepa pelúa?: A mild yellow cheese that melts slightly, such as Gouda, Edam or mild cheddar. White cheeses like queso blanco are used in other arepas, such as the dominó.
How long does the beef take for carne mechada?: About 2 hours of gentle simmering for flank steak, until it pulls apart easily with two forks. A pressure cooker cuts this to about 40 minutes.
How many arepas does this recipe make?: Six medium arepas, made from about 2 cups (240 g) of pre-cooked corn flour, 2½ cups of warm water and a pinch of salt. Each one is filled with about 1/6 of the shredded beef and cheese.