This version of arepas with creamy cilantro sauce is popular across Colombia, and you can fill them with your favorite meat!
- Servings 4-6
- 45 mins.
- 2 tbsp. Olive Oil
- 2 cups Onion, diced
- 1 cube Beef Bouillon
- 2 Garlic Cloves, minced
- 1 Tomato, diced
- 1 cup Pulled Beef, marinated and cooked
- Salt and Pepper
- 1/2 cup Mayonnaise
- 1/2 cup Media Crema
- 1 bunch Fresh Cilantro
- 2 Garlic Cloves
- 2 cups Warm Water
- 2 cups Arepa Flour—Harina Pan, Masarepa (do not use Masa Harina or corn flour for tacos)
For the arepas:
- In a bowl, mix water, salt, and oil. Pour in flour slowly and mix with a spoon until ingredients have incorporated. Let it stand for 5-7 minutes. Gather dough forming a ball, place it on a board or clean surface, and knead with hands for about 5 minutes; make sure to moisten your hands as you work with the dough. Break dough into equal-sized portions and form balls (about 8) with your hands, and then flatten slightly with palms to form discs.
- Heat cast iron skillet over medium-high temperature. Brush with oil. Cook arepas on each side until a thin crust has formed and some light browning appears in the center of the arepa. You may have to do this in batches.
- Transfer arepas to oven, directly on the baking rack, and bake for about 15 minutes minutes or until they have rised. Remove from oven and serve immediately.
For the dressing:
- Blend together the mayonnaise, media crema, cilantro and 2 cloves of garlic until smooth.
For the filling:
- Fry on a skillet the onion, garlic and diced tomato, adding a cube of beef bouillon for flavor. Mix well with a cup of previously cooked pulled beef.