Arepas Stuffed with Minced Meat and PeppersO Meu Tempero
Cornmeal and warm water are the only two ingredients needed to form arepas, traditional pancakes that are used as a base for savory toppings and served as appetizers. The dough will thicken as it sits, so wait until it does before attempting to form into patties, which can be baked or fried in a bit of oil until golden brown and crispy. These are topped with a seasoned ground meat mixture that includes both sweet and hot peppers.
- 250 grams arepa flour
- 500 milliliters warm water
- vegetable oil (optional)
- olive oil
- 200 grams ground meat (mixed, beef and pork)
- 100 grams red pepper (cored and chopped)
- 100 grams yellow peppers (cored and chopped)
- 100 grams leeks (white part only, chopped)
- 2 dried chili peppers
- 2 tablespoons soy sauce
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1Preheat the oven to 200°C (approximately 400°F).
- 2Gradually add flour to warm water and stir well.
- 3Dough may seem slightly runny at first, but becomes firm.
- 4When it does, shape into 6 round portions.
- 5Bake bread in preheated oven for about 30-35 minutes.
- 6You can also fry bread in hot vegetable oil.
- 7While the arepas bake, heat olive oil in a frying pan or wok and fry meat.
- 8Add red and yellow peppers, leek and dried chili peppers.
- 9Before turning off the heat, drizzle with soy sauce and stir in parsley and chives.
- 10Gently open arepas in half lengthwise and stuff with meat and vegetable mixture.
- 11Serve hot.