Gluten-Free Venezuelan Dinner Feast: Tempting Arepas, Sizzling Shredded Beef, and Creamy Black Beans

Allergens

None in the base recipe. May contain allergens depending on substitutions or additional ingredients.

Ingredients

• 1. 3 cups pre
• cooked, instant corn masa flour (gluten
• free) 2. 2 cups water 3. Salt to taste 4. 3 pounds beef chuck roast 5. 2 tablespoons olive oil 6. 1 large onion, chopped 7. 2 cloves garlic, minced 8. 1 teaspoon ground cumin 9. 1 teaspoon paprika 10. 1 teaspoon salt 11. 1 teaspoon black pepper 12. 1 cup beef broth 13. 2 cups canned black beans, rinsed and drained 14. Fresh cilantro leaves for garnish

Instructions

1. In a large mixing bowl, combine masa flour, water, and salt until a soft dough forms. Knead briefly, then cover with a damp cloth and set aside.
2. Preheat a large skillet over medium heat. Sear the beef chuck roast on all sides, then transfer to a slow cooker.
3. In the same skillet, sauté onion, garlic, cumin, paprika, salt, and pepper until fragrant. Pour this mixture over the seared beef in the slow cooker, along with beef broth.
4. Cook on low for 6 8 hours or high for 3 4 hours, until the beef is tender and easily shredded.
5. Shred the cooked beef and stir it back into the slow cooker to combine with the juices.
6. Divide the masa dough into 12 equal portions. Form each portion into a round shape and flatten slightly. Cook arepas on a preheated griddle or skillet for 4 5 minutes per side, until golden brown.
7. Heat black beans in a small saucepan over low heat.
8. Assemble the dish by placing an arepa on each plate, topping with shredded beef and creamy black beans. Garnish with fresh cilantro leaves.

Chef’s Insight

To enhance the aroma, consider adding a few drops of citrus juice to the beef mixture during cooking.

Notes

This recipe is perfect for a gluten-free dinner party or family meal. The flavors and textures of the arepas, shredded beef, and black beans create a satisfying and delicious experience.