Read it in 4 min
Have you ever imagined eating a complete grill inside an arepa? We present this masterful recipe: the P.A.N arepa dough. It is mixed with blood sausage, providing a dark color and a spectacular smoky flavor. The filling is slow-baked shredded beef, avocado and pico de gallo.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
The Base of the Filling (Liquefied Sauté)
Preheat the oven to 150°C. Blend the sweet peppers, onions, chives and garlic until you obtain a paste, adding one or two tablespoons of water if necessary.
Marinate and Bake Meat
In a deep oven tray, place the piece of meat and spread it with the previously prepared pasta. Season with salt and pepper to taste. Cover tightly with aluminum foil. Bake for 2 to 3 hours until it is so soft that it falls apart without resistance. Shred and reserve in its own juices.
The Morcilla Arepa
In a frying pan, cook the black pudding (without skin) with the olive oil and crumble until you obtain very small pieces (the size of rice grains).
Knead and Cook the Arepas
In a container, pour the water, salt and P.A.N Precooked Flour. Knead until incorporated. Add the cooked blood sausage and knead completely to distribute the flavor and color. Shape the arepas and cook them on the grill for 8-10 minutes per side over medium-low heat.
Final Assembly
Open the steaming arepa on one side. Fill it generously with the shredded meat in juice and top it with fresh pico de gallo and diced avocado.
Frequently Asked Questions about this recipe
Can I make meat in a pressure cooker?
Yes, it will reduce the time from 3 hours to about 40 minutes. However, low-temperature baking caramelizes the juices of the dressing better.
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