Venezuelan Beef Arepa

Protein Type



  • 1 Lb Inside Skirt Steak
  • 2 cups Masarepa
  • 2 cups Warm Water
  • 1 tsp Kosher Salt
  • ½ cup Canola Oil
  • 1 cup Black Beans
  • 1 cup Monterrey Jack Cheese, Shredded
  • 1 Avocado, Thinly Sliced

Guasacaca Sauce:

  • 1 cup Cilantro, Roughly Chopped
  • ½ cup Parsley, Roughly Chopped
  • 1 Avocado
  • 1 cup Green Bell Pepper, Chopped
  • 1½ Jalapeño, Chopped
  • 1 cup Onion, Chopped
  • 2 Garlic Cloves
  • ¼ cup Lime Juice, Freshly Squeezed
  • 2 Tbsp White Vinegar
  • ½ cup Canola Oil
  • ¼ cup Chicken Stock
  • 1 tsp Knorr Chicken Seasoning
  • Kosher Salt
  • Freshly Ground Pepper
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In a blender or food processor, add the cilantro, parsley, avocado, green bell pepper, jalapeno, onion, garlic, lime juice, white vinegar, canola oil, Knorr chicken seasoning, salt, and pepper and blend until smooth.

In a bowl, mix water and salt. Pour in flour slowly and mix with a spoon until ingredients have incorporated. Let it stand for 5-7 minutes. Knead for about 5 minutes, then break the dough into 8 equal-sized portions. Heat canola oil in a pan over medium low heat. Flatten the dough into a disc shape and pan fry on each side until golden, about 3 minutes.

Heat grill to medium high. Sear steak on both sides and cook to desired temp, slice thinly. Cut the arepas to create a pocket and fill with meat, black beans, avocado, cheese, and Guasacaca sauce. Serve and enjoy!

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