Pan-Fried Arepas with Shredded Beef and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden cornmeal arepas stuffed with tender, slow-cooked shredded beef and seasoned black beans, a Venezuelan street food staple. This latin american-inspired beef ready in about 130 minutes pairs pre-cooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 110 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups pre-cooked cornmeal (masarepa), 1 tsp salt, and gradually add 1 1/2 cups warm water, mixing with your hands until a smooth dough forms. Let it 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. Add the arepas and cook for 5 minutes on each side until they develop a golden crust and sound hollow when tapped. Remove and set aside.
  4. Step 4: Meanwhile, cut 1 lb beef chuck roast into large chunks. In a heavy pot, heat 1 tbsp vegetable oil over medium-high heat and brown the beef for 4-5 minutes per side.
  5. Step 5: Add 1 diced medium onion and 3 minced garlic cloves to the pot with beef, sautéing for 3 minutes until fragrant and translucent.
  6. Step 6: Stir in 1 tsp cumin powder, 1/2 tsp ground black pepper, and 2 tbsp tomato paste, cooking for 2 minutes until the mixture darkens.
  7. Step 7: Pour in 1 cup beef broth, cover, reduce heat to low, and simmer for 1.5 hours until beef is tender and shreds easily.
  8. Step 8: Remove beef, shred with forks, and return to pot. Stir in 1 cup cooked black beans and 2 tbsp chopped cilantro, warming through for 5 minutes.
  9. Step 9: Slice each arepa halfway through horizontally, stuff with the shredded beef and black bean mixture, and serve warm.

Frequently asked questions

How long does Pan-Fried Arepas with Shredded Beef and Black Beans take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Arepas with Shredded Beef and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep warm water from drying out.

Can I substitute ingredients in Pan-Fried Arepas with Shredded Beef and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Arepas with Shredded Beef and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Arepas with Shredded Beef and Black Beans?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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