Recipe (english)

Arepas with neck steak

Arepas with neck steak

Arepas with neck steak is a specialty from Venezuela. Mix pan corn flour with 1/4 Tl salt. Mix with water. Continue kneading the dough by hand. It should be very firm. Divide the dough into three pieces, form into balls and press flat. Let Arepas rest for 5 minutes. Heat 20 g lard in a pan. Bake the Arepas at medium temperature from both sides until they begin to brown. Take it out of the pan. Heat 10 g lard in a pan. Brown the neck of the steak vigorously. Reduce temperature. Continue frying for 5 to 8 minutes. Season with pepper, salt and paprika powder. Cut neck steak into strips. Cut open the Arepas. Cover lower halves with salad. Spread the nape of the neck with steak. Cut the tomato into slices. Season with salt and pepper. Spread over the meat. Cut onions into fine slices. Put on the tomatoes. Cover the neck of the steak with the upper half of the arepas. Garlic sauce or chilli sauce are also delicious.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
444 kcal
55 g
15 g
18 g

(C)opyright by Marions Kochbuch