Arepa Cornmeal Cakes with Shredded Beef and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Golden arepa cornmeal cakes stuffed with tender shredded beef and topped with a zesty avocado and tomato salsa. This Latin American-inspired beef recipe, ready in about 45 minutes, layers precooked white cornmeal (arepa flour), warm water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups precooked white cornmeal (arepa flour)
• 2 cups warm water
• 1 tsp salt
• 3 tbsp vegetable oil
• 2 cups shredded cooked beef
• 1 medium avocado, diced
• 1 medium tomato, diced
• 2 tbsp red onion, finely chopped
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups precooked white cornmeal, 1 tsp salt, and 2 cups warm water. Mix with your hands for 3-4 minutes until a soft dough forms that holds together but is not sticky.
2. Step 2: Divide the dough into 6 equal portions and shape each into a round patty about 1/2-inch thick. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Cook the arepas for 5 minutes per side until a golden crust forms, then transfer to a baking sheet.
3. Step 3: Preheat oven to 350°F. Bake the arepas for 10 minutes to cook through.
4. Step 4: Meanwhile, in a small bowl, combine 1 diced avocado, 1 diced tomato, 2 tbsp finely chopped red onion, 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 1/2 tsp salt. Stir gently to combine.
5. Step 5: Slice each arepa horizontally to create a pocket, stuff with about 1/3 cup shredded cooked beef, and top with 2 tbsp avocado salsa. Serve warm.