Pan-Seared Arepas with Shredded Beef and Avocado Cream

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Golden cornmeal arepas filled with slow-cooked shredded beef and topped with a smooth avocado cream, showcasing Venezuelan street food flavors. This Latin American-inspired sandwich and wrap recipe, ready in about 150 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 small, diced green bell pepper
• 1 tsp cumin powder
• 1 tsp paprika
• 1 cup beef broth
• 1 large ripe avocado
• 1 tbsp lime juice
• 1/4 cup sour cream
• to taste salt and black pepper

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Instructions

1. Step 1: In a bowl, combine 2 cups pre-cooked cornmeal, 1 tsp salt, and gradually add 1 1/2 cups warm water, mixing with your hands until a soft dough forms. Let rest for 5 minutes.
2. Step 2: Divide dough into 6 equal balls, flatten each to 1/2-inch thickness. Heat 2 tbsp vegetable oil in a skillet over medium heat and cook arepas for 5 minutes per side until golden and a crust forms. Remove and keep warm.
3. Step 3: In a medium pot, heat 1 tbsp vegetable oil over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 diced green bell pepper; sauté for 5 minutes until softened and fragrant.
4. Step 4: Add 1 lb beef chuck roast cut into chunks, 1 tsp cumin powder, 1 tsp paprika, and 1 cup beef broth. Cover and simmer on low for 2 hours until beef is tender and shreds easily.
5. Step 5: Remove beef, shred finely with forks, and return to the pot to absorb juices; season with salt and pepper to taste.
6. Step 6: For avocado cream, blend 1 large ripe avocado, 1 tbsp lime juice, and 1/4 cup sour cream until smooth; season with salt and pepper.
7. Step 7: Slice each arepa halfway, stuff generously with shredded beef, and top with a spoonful of avocado cream before serving.