“Crispy Venezuelan Arepas Stuffed with Spicy Beef Picadillo: A Keto-Friendly Delight!”

Allergens

None (excluding allergies to listed ingredients)

Ingredients

• 2 cups masarepa (preferably PAN brand)
• 1 3/4 cups warm water
• 2 tbsp vegetable oil
• Salt to taste For the Beef Picadillo:
• 1 lb ground beef
• 1 small green bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup tomato sauce
• 1/4 cup olives, pitted and chopped
• 1/4 cup capers, drained
• 1/4 cup green olives, sliced
• 1 tbsp cilantro, finely chopped
• 1 tsp ground cumin
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine masarepa, warm water, vegetable oil, and salt. Mix well until a dough forms. Cover and let it rest for about 5 minutes.
2. Divide the dough into 8 equal portions. Shape each portion into a ball and flatten into a thick pancake about 3 inches in diameter.
3. Heat a griddle or non stick skillet over medium heat. Cook arepas for 4 5 minutes on each side or until they turn golden brown and become crispy. Set aside.
4. In a large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper. Sauté until softened, about 5 minutes.
5. Add ground beef, breaking it up with a spoon. Cook until browned, about 8 minutes.
6. Stir in tomato sauce, olives, capers, cilantro, cumin, salt, and black pepper. Bring to a simmer and cook for another 10 12 minutes or until the liquid has evaporated. Remove from heat. Assembling:
7. Cut a small slit into each arepa, being careful not to cut all the way through. Fill with beef picadillo and serve immediately.

Chef’s Insight

The key to perfect arepas is to let the dough rest before shaping and cooking

Notes

This recipe serves 2 but can be easily scaled up to serve more