Gluten-Free Venezuelan Dinner – Arepa Stuffed with Shredded Beef and Avocado Salsa

Allergens

Gluten, Dairy (optional)

Ingredients

• 2 large green plantains
• 1 cup gluten
• free arepa flour
• 1 cup warm water
• 1 tbsp salt, divided
• 1 lb beef brisket or flank steak
• 1 cup tomato sauce
• 1 small onion, diced
• 1 clove garlic, minced
• 1 avocado, sliced
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Prepare the arepa dough: In a large bowl, combine the arepa flour, warm water, and 2 teaspoons of salt. Mix until a soft dough forms. Cover and let sit for 5 minutes.
2. While the dough rests, prepare the beef: In a medium saucepan, heat oil over medium high heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Add the beef, breaking it up with a wooden spoon. Cook until browned, then pour in the tomato sauce, remaining salt, and pepper to taste. Bring to a simmer, cover, and cook for 30 45 minutes or until tender. Shred the beef and set aside.
3. Prepare the avocado salsa: In a small bowl, mash the avocado with lime juice, salt, and pepper. Stir in chopped cilantro.
4. Assemble the arepas: Preheat a griddle or pan to medium high heat. Divide the dough into 4 portions, shaping each into a flat circle. Cook on the preheated surface until golden brown, about 5 minutes per side. Split each arepa in half and fill with shredded beef and avocado salsa.

Chef’s Insight

The combination of fluffy arepas and tender shredded beef is a perfect balance of textures, while the zesty avocado salsa adds a burst of fresh flavor to this gluten-free Venezuelan dinner.

Notes

The arepa dough may seem too wet initially but will become more manageable as it rests. Be sure to press the dough firmly when shaping arepas for a sturdy texture.