One of the best known and requested, the filling of this arepa combines a delicious juicy and shredded meat with a lot of cheese, delicious!
Continuing with the creativity and originality of the names of the arepas, if you wonder what the history of the arepa pelúa is, we can say that the “arepas pelúas” owe their name to the idea of hair that the combination of “shredded meat” achieves. Or spun, as well as the strands of grated cheese. In this recipe you will learn to cook meat with simple steps so that it comes out perfect
Ingredients to make Arepa pelúa:
• 6 arepas
• 300 grams of pork or beef (shoulder, brisket, roast lid)
• 1 carrot
• 1 onion
• ¼ red bell pepper
• ¼ bell pepper green chili
• 1 glass of wine
• 1 clove garlic
• 1 bay leaf
• 1 teaspoon chimichurri or ground chili
• 1 teaspoon rosemary
• 30 grams of yellow cheese
How to make Pelúa Arepa:
The preparation of the arepa pelúa begins with the cleaning, peeling and cutting of the vegetables. You can cut them roughly, as cooking will take a long time and otherwise they will fall apart. With them, make a mattress covering the base of a baking pan.
It continues with the cooking of the star ingredient: the meat. Remove the visible fat and seal it in a pan with vegetable oil or spray and the garlic clove over high heat. When it is golden in all its parts, lay it on the mattress of vegetables that you prepared in the previous step.
Trick: at this point we are not looking to cook it, but to seal it so that the juices are concentrated inside, obtaining a juicy and tasty meat.
Without turning off the heat, raise the cooking bottom of the meat with the glass of wine and the condiments. Meanwhile, preheat the oven to 180ºC.
Once you can smell no alcohol, pour the wine reduction and seasonings over the seared meat and vegetable mat. Without a doubt, this reduction gives the arepa pelúa a lot of flavor. Cover the roasting pan with the meat and vegetables with aluminum foil and cook it in the medium oven preheated to 180 ºC, for approximately 1 hour and a half. When done, the vegetables should fall apart, the meat should cut without a knife, and the juices should be completely brown. If you reach this point before the hour and a half, you can reduce the cooking time. It will depend on your oven and the width of the meat you are using.
Proceed to shred the meat with the help of a fork to generate the “fuzz” effect. Step or cut the vegetables following this way so that they provide greater juiciness to the preparation. Heat your arepas and cut them in the middle, without reaching the edge. They should be like a book. Fill them with the shredded meat and grated yellow cheese.
