Pan-Fried Arepas with Shredded Beef and Black Beans

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Golden cornmeal arepas stuffed with tender, slow-cooked shredded beef and seasoned black beans, a Venezuelan street food staple. This Latin American-inspired beef recipe, 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. 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 cornmeal (masarepa)
• 1 1/2 cups warm water
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 lb beef chuck roast
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 tsp cumin powder
• 1/2 tsp ground black pepper
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup cooked black beans
• 2 tbsp, chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.