Best Arempas Pabellón Arepa Recipes

PABELLóN CRIOLLO

Steps:

• For the beef:
• Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
• Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
• Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
• Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
• Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
• Serve equal portions of the beef, rice, beans and maduros on individual plates.
• Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

MARIBEL ARAUJO AND ARISTIDES BARRIOS'S PABELLON AREPA

Steps:

• To cook the beef, put it in a medium pot and add enough water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, until just tender, about 3 hours, adding more water if needed to cover.
• Meanwhile, cook the black beans: Combine the beans with the onion, bell pepper, garlic, cumin, and Panela in a large pot and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, until tender, about 3 hours.
• Remove the beef to a plate and let it cool slightly; reserve the cooking broth. Once it is cool enough to handle, shred the beef into bite-size pieces.
• Heat the oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the onion, red bell peppers, and jalapeños, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the Panela and cook until the vegetables become slightly caramelized, about 5 minutes. Add the Worcestershire and simmer for 5 minutes. Add the tomato paste and 2 cups of the reserved cooking broth. Bring to a simmer and cook until slightly reduced, about 7 minutes. Add the butter and cook until melted. Add the beef and cook until just warmed through. Season with salt and pepper to taste. If the mixture is a little too dry, add more of the reserved broth.
• To cook the plantains, heat a scant 1/4 inch of oil in a deep skillet to 375°F. Slice the plantains on the diagonal into 1/4-inch-thick slices, and fry them, turning occasionally, until they are caramelized and dark brown, about 1 1/2 minutes. Remove from the skillet and drain on a paper-towel-lined plate.
• To make the arepas, preheat the oven to 375°F.
• Combine 7 1/2 cups lukewarm water and the salt in a large bowl and stir until the salt dissolves. Add the flour slowly, and mix with your hands until the dough comes together. Transfer the dough to a lightly floured flat surface and knead until smooth. Shape into a ball and let rest for 3 minutes.
• Remove a small piece of dough and roll it into a ball; if the dough cracks slightly, add a little more water, continue kneading, and let rest again. Once you reach the perfect texture, add the oil and knead it into the dough for a couple of minutes until blended. Using wet hands, divide the dough into 12 equal pieces and form each piece into a ball. Form the balls into flat round cakes about 1-inch thick and 5 inches in diameter.
• Heat about 2 tablespoons oil on a griddle or in a large frying pan over medium heat until it begins to shimmer. Fry 4 arepas at a time until golden brown on each side, about 7 minutes per side. Transfer to a baking sheet. When all of the arepas have been cooked, bake in the oven for 10 minutes.
• Season the beans with salt and pepper. Slice the arepas in half, and stuff them with the beans, beef, plantains, and cheese.