Grilled Arepas Stuffed with Slow-Cooked Shredded Beef and Guasacaca

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Cornmeal arepas grilled to a golden crust and filled with tender, slow-cooked shredded beef, served with a vibrant avocado and herb guasacaca sauce. This Latin American-inspired beef recipe, ready in about 500 minutes, pairs pre-cooked 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 pre-cooked white cornmeal (masarepa)
• 1 1/2 cups warm water
• 1 tsp salt
• 3 tbsp vegetable oil
• 2 lbs beef chuck roast
• 1 medium, sliced yellow onion
• 4, minced garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1 large ripe avocado
• 1/2 cup, chopped cilantro leaves
• 1/2, chopped red bell pepper
• 2 tbsp white vinegar
• 1/4 cup olive oil
• 1/2 tsp salt for guasacaca
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: In a slow cooker, place 2 lbs beef chuck roast with 1 sliced medium yellow onion, 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp black pepper, and 1 cup beef broth; cook on low for 8 hours until beef is tender and shreds easily.
2. Step 2: While beef cooks, combine 2 cups pre-cooked white cornmeal, 1 tsp salt, and 1 1/2 cups warm water in a bowl; mix and knead until a soft dough forms; let rest for 10 minutes.
3. Step 3: Shape dough into 6 discs about 1/2 inch thick; heat 3 tbsp vegetable oil in a nonstick skillet over medium heat and cook arepas for 5 minutes per side until golden and crispy.
4. Step 4: For guasacaca sauce, blend 1 large ripe avocado, 1/2 cup chopped cilantro, 1/2 chopped red bell pepper, 2 tbsp white vinegar, 1/4 cup olive oil, 1/2 tsp salt, and 1 tbsp fresh lime juice until smooth.
5. Step 5: Shred the slow-cooked beef with two forks, then slice open the grilled arepas and fill generously with the shredded beef and a spoonful of guasacaca sauce before serving.