Pan-Fried Arepas with Shredded Beef and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Golden pan-fried arepas filled with tender shredded beef and topped with a fresh, zesty avocado salsa, offering a classic taste of Venezuelan street food. This Latin American-inspired sandwich and wrap recipe, ready in about 130 minutes, pairs pre-cooked white cornmeal (masa harina), 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 (masa harina)
• 1 1/4 cups warm water
• 1 tsp salt
• 4 tbsp vegetable oil
• 1 lb beef chuck roast
• 1 cup beef broth
• 1 medium, sliced onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1 large, diced avocado
• 1 medium, diced tomato
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• to taste salt

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Instructions

1. Step 1: In a large bowl, combine 2 cups pre-cooked white cornmeal with 1 tsp salt and slowly add 1 1/4 cups warm water, mixing until a soft dough forms. Let rest for 5 minutes.
2. Step 2: Divide dough into 6 equal portions and shape each into a 4-inch diameter, 1/2-inch thick patty. Heat 2 tbsp vegetable oil in a skillet over medium heat and cook arepas for 5-6 minutes per side until golden brown and crispy.
3. Step 3: For the beef, season 1 lb beef chuck roast with salt, 1 tsp ground cumin, and 1 tsp paprika. In a separate pot, heat 2 tbsp vegetable oil over medium-high heat, sear the beef on all sides for 5 minutes, then add 1 sliced onion, 3 minced garlic cloves, and 1 cup beef broth. Cover and simmer for 1 1/2 hours until tender.
4. Step 4: Shred the beef with two forks once cool enough to handle.
5. Step 5: Prepare avocado salsa by mixing 1 large diced avocado, 1 diced tomato, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and salt to taste.
6. Step 6: Slice each arepa horizontally and fill with shredded beef, topping with a generous spoonful of avocado salsa before serving.