As Seen On DDD: Arepa with Carne Mechada

I take a lot of inspiration for my cooking from things I eat at restaurants and see on TV.  I like to memorize the flavors and colors and textures so that I can go home and try to re-create it.  Cooking at home is pretty much always going to be a cheaper option to going out to eat, so anytime I can come close to making a copy cat at home I do!

There is a wonderful Venezuelan spot that Diners, Drive Ins, and Dives went to in Norwalk, CT.  It is conveniently located minutes away from my apartment so I am a frequent visitor.  From talking to a few of my hispanic friends I have learned about this corn cake/griddle cake/hispanic version of an english muffin, called an arepa.  Arepa's are popular in Colombian cuisine as well as Venezuelan and I do not know how I lived until I had one.  It is crispy on the outside and piping hot on the inside.  They are about the size of an english muffin and cut in half and stuffed with any filling you can imagine -- eggs, chicken, pork, beef, veggies, nutella and fruit, the possibilities are endless.

I cannot tell a lie, my arepa recipe is still a work in progress.  I followed the recipe provided on the masa* bag (*corn flour - available in the international foods aisle of most grocery stores).  I suggest adding the water into the masa and go slowly, because you can always add more water.  I made the error of adding the masa into the water so when the texture was to wet and I added more and more masa they fried up heavy. This takes practice but it is well worth the trial and error.  Arepa batter should be thick like play-dough and then it is fried or baked.

My favorite filling is the carne mechada.  It is a Venezuelan beef stew.  You cook the meat down until it becomes fork tender and you can shred it.  The shredded beef soaks in all the liquid it is cooked in and it really enhances the flavor.

I started by sweating a few tablespoons of sofrito (Goya makes a sofrito in a jar, best invention ever) along with 1 jalepeno minced.  After the jalepeno looks like it has softened, add in 1 large spanish onion that has been quartered.  Add in chunks of boneless short ribs and 1/2 of chicken stock in a box and 1 small can of crushed tomatoes.  Bring to a boil and reduce to a simmer.  Transfer the pot from the stove top to the oven and cook until the meat is tender.  325* for about 4 hours (check halfway through).  Before shredding the meat, remove the onion -- it is basically just boiling so the texture isnt great, it has fulfilled its destiny by adding flavor.  Shred the beef and put back in the liquid.  This stuff is addictive.  You will be eating it for days and when it is gone, you will just be thinking about it until the next time you make it.  

Want to add a bit of a kick to your arepa?  Try blending 2 chipotle peppers with 1 cup of sour cream.  Add a dash of salt and you will have a wonderfully tangy and spicy condiment.  

This is a perfect twist on comfort food.  It is slow cooked meat, and a deliciously fried vessel to help get it into your mouth.  No complaints with this dinner.  Until next time.. eat, laugh, love & enjoy!