Arepas with Shredded Beef and Plantains

Ingredients

• 1½ lb beef chuck roast
• 1 yellow onion
• 1 bell pepper
• 4 clove garlic
• 14½ oz canned crushed tomatoes
• 2 cup beef broth
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp oil
• 2 ripe plantains
• 2 cup pre-cooked white cornmeal (P.A.N. Harina P.A.N.)
• 2½ cup water
• 1 tsp salt
• ½ cup mozzarella cheese (optional)
• 1 avocado (optional)

Steps

1. Season beef chuck roast with salt, pepper, cumin, and oregano. In a large pot or Dutch oven, brown the beef on all sides in 1 tablespoon of oil. Remove beef and set aside.
2. Add remaining oil to the pot. Sauté chopped onion, bell pepper, and minced garlic until softened, about 5-7 minutes. Stir in crushed tomatoes and beef broth, then return the beef to the pot.
3. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is very tender and easily shredded with a fork. Remove beef, shred, and return to the sauce to keep warm.
4. Peel and slice ripe plantains into 1/2-inch thick rounds. Fry in a pan with a little oil over medium heat until golden brown on both sides, about 3-4 minutes per side. Set aside.
5. In a large bowl, combine pre-cooked cornmeal, water, and salt. Mix well and let stand for 5 minutes until the dough absorbs the water. Knead briefly until smooth.
6. Divide the dough into 8 equal portions and shape into round, flat patties about 1/2-inch thick. Cook the arepas on a griddle or in a lightly oiled pan over medium heat for 8-10 minutes per side, until golden brown and crispy.
7. Slice the cooked arepas horizontally to create a pocket. Fill each arepa generously with the shredded beef, fried plantains, and optional shredded cheese or sliced avocado. Serve immediately.