It‘s been a long time since I wanted to upload my gourmet arepas recipes. Yes! I have a plenty of delicious arepas for parties ideas. Finally, I have been able to prepare a very explosive combination. My recipe for arepas stuffed with Mexican short ribs is good beginning.
At the end of this post, I have left a list of necessary and useful bakery items to make your search easier. You can buy these items from this space. That does not change your purchase price, but it does help me keep Cook to host running smoothly.
Venezuelan arepas are corn cakes traditionally made with pre–cooked corn that is mixed with water until it becomes a flexible dough. Unlike the Colombian arepas, they are wider and thinner arepa. See my gourmet arepas recipe ideal for casual gathering, parties, Valentine‘s Day, Cinco de mayo or Super Bowl.
In Venezuela, arepas tend to be thicker, to open them and fill them with endless ideas such as: cheese, ham, sausages, shredded chicken, shredded meat, pork, fish, eggs, beans, and the list of fillings can go on and on.
And since the arepa can be filled with whatever you want, I elevated its flavor with a filling of boneless Mexican short ribs. Giving a perfect Tex Mex fusion.
HOW TO MAKE VENEZUELAN STYLE AREPAS
The process to make them is practically the same as that of the Colombian arepas. Since Venezuelan arepas are thicker, they need to be cooked longer and more carefully to avoid burning the exterior.
This is done by heating up a grill, placing the arepa on one side until golden brown, turning them over, and then placing them in the oven to puff up. See my Gourmet Arepa recipe.
Venezuelan Style Arepas with Mexican Short Ribs
If you love tacos, you will love the arepas too. I swear!. I am beloved Mexican food, but it wasn‘t until I lived in Mexico for five years that I really tried it, and learned to eat spicy food. Therefore, I learned to cook many dishes.
For my birthday, my family came from Venezuela. I wanted to prepare something different. Mexico touched my heart. I decided to cook some beef ribs with Guajillo peppers sauce. It was delicious. See my recipe How to cook Short Ribs.
I decided to use it as a filling for my arepas and the result of my ribs recipe I got these amazing Mexican short ribs arepas and Mexican tacos with coleslaw. How could I do it? Very easy, remove the bones from all the ribs, shred the meat, and that’s it. You will get a perfect dinner party recipe.
BEST TOPPING FOR MY AREPAS
Looking for easy, simple options that you can get in your food store. One of the best ideas I got was to assemble my arepas with a cabbage salad to give it a Tex Mex touch. You have the slaw recipe here. Colored cabbage coleslaw salad.
TO ASSEMBLE THE AREPAS YOU WILL NEED
The meat was shredded with its sauce. Cabbage salad must be ready, and lots of Venezuelan arepas.
SHOW ME YOUR AREPAS WITH SHORT RIBS
I’ll start showing you mine. How to look appetizing my Venezuelan arepas with Mexican short ribs. Nothing would make me happier than to see my recipe help you, have a home with God’s eyes, celebrate and succeed when you are a hostess, and receive guests at home. If you make this recipe, please tag me @cooktohost so I can see and share it. And if you liked it, rate it and comment on it.
BONELESS SHORT RIBS STUFFED AREPAS
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Arepas with Mexican Short Ribs
- Total Time: 4 hrs
- Yield: 12 serving 1x
Description
Ingredients
- 3 oz of dried Chile Guajillo
- 6–8 lbs of beef short ribs with bone or 2 pieces per person
- 2 Tablespoon of olive oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tbsp of cumin
- 1 bottle of beer
- 1/2 cup of water
For arepas
- 1 Bar or 227 grams of Philadelphia Cream Cheese
- 2 cups of precooked white cornmeal P.AN.
- 1 1/2 cups of hot water
- 1/2 cup of warm milk
- 1/4 tsp salt
- 2 tablespoons of sugar
- 3 tablespoons of soft butter.
Instructions
The Short Ribs Beef
- Preheat oven to 350F
- Remove the seeds and strings from all the guajillo peppers.
- Heat a Dutch oven enamel cast iron pot over medium heat until hot, then toast the guajillo peppers in the pan, stirring constantly, until they darken. This will only take about 30–45 seconds. Try not to let them get black, which can make them bitter. Remove to a plate.
- Season the ribs with salt and pepper and place them in the hot pot to brown. Do it in parts, all the ribs do not fit in the pot. Remove a plate.
- When you have finished browning the ribs. In the same pot, place the onion with the crushed garlic cloves and fry for about 5 minutes or until the onion crystallizes. Don’t let the garlic burn
- Add the chile guajillo back to the pot with the onion, and garlic. Stir well. Add a bottle of Mexican beer. Bring to a simmer for 7 minutes or until everything is softened.
- Put the mix in a blender or food processor. Add the cumin, the teaspoon of salt, black pepper, and water. Blending until completely smooth.
- Pour the pureed sauce back into your dutch oven pot. Add the ribs and any accumulated juices into the sauce and give it a stir to combine.
- Cover the pot and bake in the oven for 2–3 hours, or until the meat is tender and shreds easily. If the bone comes off on its own before this time, it is a sign that your ribs are ready.
- You will need to give the pot a stir about once an hour.
- Taste the sauce to adjust any of the seasonings. Re–combine the meat and sauce.
- Remove all bones from ribs, and shred the meat.
- The ribs are ready for Venezuelan arepas.
The Arepas
- Mix all the creamy ingredients with an electric hand mixer.
- Go adding the liquid ingredients.
- Margarine is not suitable for this recipe.
- Add the flour and in this step knead with your hands for 5 minutes.
- Go moistening your hands with warm water while you work the dough.
- Take some of the dough and form an arepa and try that it does not crack at the edges.
- Once step five has been corrected, use a scale to divide all the dough into small balls.
- Each ball must weigh between 60 to 70 grams per ball. No more.
- Oil a cast iron grill over medium high heat for best results
- Place the arepas and cook them for 3 to 5 minutes each side, until golden.
- Serve immediately.
Assemble your arepas
- Prep Time: 30
- Cook Time: 3 hrs 30 minutes
- Category: Brunch-Dinner
- Cuisine: Venezuelan-Mexican
Keywords: arepas, Venezuelan recipes, Mexican recipes, beef, beef ribs, braised beef short ribs, cornmeal, gluten free, stuffed arepas, Colombian arepas