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Arepa de Carne
RecipeBeef Cuts
Arepa de Carne
Yield: Makes 24 servings
Country Rib Verde: 
Melt lard in large braising pan over medium heat. Brown beef ribs in lard in batches. Remove beef; set aside. Add onions, peppers, jalapeño peppers and garlic to same pan; sauté 10 to 12 minutes or until tender. Do not brown. Add remaining ingredients. Return beef to pan; bring to a boil. Reduce heat to simmer; braise, covered, on stovetop 2 to 2-3/4 hours or until beef is fork-tender.

Remove beef from pan. Keep warm and set aside. Increase heat to medium-high. Cook liquid and potatoes, uncovered, 45 minutes until reduced and liquid is thickened, breaking up potatoes with back of spoon. Remove and discard bay leaf. Pull beef into bite-size pieces. Reserve 3 quarts potato mixture. Cool beef and potato mixture; cover and refrigerate until ready to use. 

                                                   Yield: 6 pounds
Lard or vegetable oil1/2 cup
Boneless country-style beef chuck eye ribs (IMPS/NAMP 116D)*10 pounds
Coarsely chopped onions*3 pounds
Coarsely chopped green bell pepper*1-1/2 pounds
Thinly sliced jalapeño peppers8 ounces
Coarsely chopped garlic 3 ounces
Bay leaves6 each
Water1 quart
Beef broth3 cups
Beef bouillon cubes2 each
Coarsely chopped fresh cilantro stems1 cup
Diced peeled potatoes3 pounds
Refried Beans: 
Melt lard in large skillet; add beans. Bring to simmer and cook until beans are heated through. Mash beans, leaving about one-quarter whole. Season with salt, as desired. Cover and refrigerate until ready to use.

Yield: About 6 cups
Lard or vegetable oil1/2 cup
Canned black beans, undrained 4 cans (15 ounces each)
Kosher saltAs needed
Curtido (Salvadoran Slaw): 
Combine cabbage, carrots and jalapeño peppers in medium bowl; sprinkle evenly with salt. Squeeze the mixture to soften; let stand 30 minutes. Squeeze liquid from cabbage mixture.

Combine cabbage mixture with remaining ingredients; refrigerate at least 1 hour. 

                                                      Yield: 6 cups
Green cabbage16 ounces
Grated carrots8 ounces
Minced jalapeño pepper2 tablespoons
Kosher salt2 teaspoons
Mexican oregano2 teaspoons
Sugar1 teaspoon
Canola oil1/4 cup
White vinegar1/4 cup
Toast chiles in dry pan. Place toasted chiles in small bowl, cover with boiling water and soak until soft, about 1 hour.

Place chiles and 2/3 cup soaking liquid in food processor or blender. Cover and process until puréed, adding additional soaking liquid to desired consistency. Add remaining ingredients except salt and blend until smooth. Do not over blend. Season with salt, as desired. Cover and refrigerate until ready to use. 

                                             Yield: About 3 cups
Dried chiles de arbol, stemmed and seeded 10 each
Dried guajillo chiles, stemmed and seeded3 each
Whole canned tomatoes1 can (15 ounces)
Chopped pickled jalapeño pepper1 tablespoon
Pickled jalapeño pepper juice2 teaspoons
Sugar1/2 teaspoon
Dried Mexican oregano leaves1/4 teaspoon
Kosher saltAs needed
Combine cornmeal, water and salt in medium bowl to form a dough. Knead dough 3 minutes. Cover and let rest 5 minutes. Divide dough into 24 even pieces. Shape each piece into 4 x 1/2-inch diameter disc.

Heat 1 to 2 tablespoons oil, as needed, in large skillet until hot. Place several arepas in pan and cook 6 to 8 minutes or until lightly browned, turning once. Remove from pan and place on sheet pan. Repeat with remaining arepas and oil. Bake arepas in 400°F oven 20 to 25 minutes or until hollow sounding when tapped.

Yield: 24 arepas
Precooked white corn meal*2 quarts
Water2-1/2 quarts
Kosher salt1 tablespoon
Canola oil1 cup
Per Order: Heat 4 ounces Country Rib Verde and 1/2 cup potato mixture. Meanwhile, horizontally cut a pocket into 1 arepa and warm it briefly in oven or dry skillet; spread 1/4 cup warmed Refried Black Beans on inside bottom of arepa. Top with beef mixture, 3 avocado slices, generous 1 tablespoon Roasted Chile Salsa and 1 tablespoon sour cream. Serve with 1/4 cup Curtido Slaw.
Avocado72 slices
Sour cream1-1/2 cups

*  Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D)



*  *Such as P.A.N. brand.

Nutrition information per serving: 894 calories; 46 g fat (14 g saturated fat; 17 g monounsaturated fat); 133 mg cholesterol; 948 mg sodium; 78 g carbohydrate; 12.3 g fiber; 47 g protein; 10.2 mg niacin; 0.9 mg vitamin B6; 4.1 mcg vitamin B12; 6.9 mg iron; 44.7 mcg selenium; 13.2 mg zinc; 144.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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