Cornmeal Arepas with Shredded Beef and Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Classic Venezuelan cornmeal cakes grilled to golden perfection, stuffed with tender shredded beef, and topped with a tangy avocado crema. This latin american-inspired beef ready in about 150 minutes pairs precooked white cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (masarepa)
• 2 cups warm water
• 1 tsp salt
• 3 tbsp, divided vegetable oil
• 1 lb beef chuck roast
• 2 cups beef broth
• 1 medium, sliced onion
• 3, minced garlic cloves
• 1 tsp cumin powder
• 1/2 tsp black pepper
• 1 medium ripe avocado
• 2 tbsp lime juice
• 1/4 cup sour cream
• 2 tbsp, chopped cilantro leaves

Instructions

1. Step 1: In a large bowl, combine 2 cups precooked white cornmeal with 1 tsp salt. Gradually add 2 cups warm water, stirring constantly, until a soft dough forms. Let rest for 5 minutes.
2. Step 2: Divide the dough into 6 equal portions and shape each into a 4-inch diameter, 1/2-inch thick patty.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook the arepas for 5 minutes per side until a golden crust forms. Remove and set aside.
4. Step 4: While arepas cook, season 1 lb beef chuck roast with 1 tsp cumin powder and 1/2 tsp black pepper. In a separate pot, heat 1 tbsp vegetable oil over medium-high heat. Add 1 sliced onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant.
5. Step 5: Add the seasoned beef to the pot and sear on all sides until browned, about 6 minutes.
6. Step 6: Pour in 2 cups beef broth, reduce heat to low, cover, and simmer for 2 hours until beef is tender enough to shred.
7. Step 7: Remove beef from pot and shred using two forks. Return shredded beef to the pot with the cooking liquid to keep warm.
8. Step 8: For the avocado crema, mash 1 ripe avocado in a bowl, then mix in 1/4 cup sour cream, 2 tbsp lime juice, and 2 tbsp chopped cilantro until smooth.
9. Step 9: To serve, slice open each arepa and fill with generous portions of shredded beef. Top with a dollop of avocado crema.