6 Serves
170 Mins
Place the flank steak in a large pot with water and salt. Simmer over low heat for approximately 2 hours until the meat is tender enough to shred easily.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
184 µg / 400 µgCalcium
512 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
325 mg / 420 mgPhosphorus
745 mg / 1,250 mgPotassium
1608 mg / 4,700 mgSodium
1883 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Remove the beef from the liquid, drain, and shred the meat using two forks.
In a frying pan, heat vegetable oil and sauté the chopped onion, bell pepper, and minced garlic until softened. Stir in the cumin, oregano, paprika, and salt, then add the shredded beef and cook for 5 minutes to combine flavors.
In a mixing bowl, combine the pre-cooked cornmeal with warm water and salt, kneading until a soft, smooth dough forms. Allow the dough to rest for 5 minutes.
Divide the dough into 6 equal portions, roll into balls, and flatten into thick discs.
Cook the arepas on a preheated griddle or skillet over medium heat for 5 to 6 minutes per side until golden brown and crispy.
Slice each arepa open on one side, stuff generously with the hot shredded beef mixture, and top with shredded cheese.
15
g18
g11
g
Indian
Tunisian