Making Venezuelan Arepa Pabellón

shredded beef

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein, while canned beans save prep time.

fried plantains

🥗Healthier: baked plantains

💰Cheaper: sweet potatoes

Baked plantains reduce fat, and sweet potatoes offer a similar sweetness.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor without dairy, while cottage cheese is often less expensive.

Go to East LA to find blue corn masa and ripe plantains.

Purchase 2 libras (approximately 2.2 pounds) of ripe plantains and flank steak.

Use a cast iron skillet for cooking, specifically the OurPlace cast iron always pan.

Prepare the dough for arepas by mixing 2 cups of flour with 2.5 cups of lukewarm water.

Knead the dough until it doesn't stick to your hands and can be molded.

Roll the dough into a ball and press it down slightly to form a patty.

Use a spatula to lightly hit every side of the patty to ensure even cooking.

Cook the arepa on one side until it sounds dry, then lower the heat and use a grill press for even cooking.

Check the arepa after a few minutes, letting steam escape to avoid moisture build-up.

Add a little butter to the cooked arepa and taste it.

Cooking Techniques

Equipment Needed

Spice Level: