How to make Venezuelan Arepas - Cuban Ropa Vieja - Guasacaca Avocado Sauce

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

arepa flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is more economical.

Chop onion, bell pepper, and tomato into thin pieces.

Saute onions until translucent, then add bell pepper, tomato, and olives.

Add ground cumin and tomato sauce to the vegetables.

Add beef broth and shredded beef to the vegetable mixture and continue cooking.

In a bowl, mix 2 cups of pre-cooked white cornmeal with 2 and 1/2 cups of warm water and 1 teaspoon of salt.

Form the mixture into about 10 small corn patties.

Heat a flat pan and cook the patties until golden and crunchy on both sides.

Blend ingredients for guasacaca sauce, adding avocado just before serving.

Prepare red cabbage by cutting it finely and soaking it in salt and sour orange juice.

Cut open the cooked arepas and fill with shredded beef, guasacaca, and red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens