Carne Mechada Arepas Recipe by Chef James Tahhan

Yield: 8
Prep Time:
Prep Time: 45 minutes

Cook Time: 3.5

Carne Mechada
6 to 8 cups water
2 pounds Flank Steak
4 whole bay leaf
1 teaspoon black pepper, coarse
2 tablespoons Mazola® Corn Oil
5 whole garlic cloves, chopped
1 whole yellow onion, peeled and diced
1 whole red bell pepper, diced
1 teaspoon cumin, ground
1/2 cup fresh tomato, dice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce

3 1/2 cups Mesa Harina
3 cups water
1 teaspoon salt
2 tablespoons Mazola® Corn Oil

For Carne Mechada:
Add water, bay leaf and black pepper to a large pot over high heat. Put the flank steak into the pot and bring to a boil, cover and reduce to simmer, cook for 2 hours or until meat is tender. Remove the meat from the liquid and cool completely.  Once cooled shred the meat by hand and set aside.

In a medium size pot over high heat, add the corn oil, garlic, onion and red bell pepper sauté for 2-3 minutes add cumin, and cooked 2-3 minutes longer. Add the shredded meat, tomato, tomato paste, Worcestershire sauce and let cook over medium heat for 30 minutes.


In a large bowl mix the masa with the water. Add the salt and corn oil to the masa mixture. Consistency should be a creamy yet compact masa.

Form the masa mixture into the size of  large golf balls and pressed into 4 inch diameter with a 3/4 inch thickness.

Add 2 tablespoons of corn oil to a hot griddle and cook the arepas about 5 minutes on each side till golden brown in color.

For assembling the arepas:
Slice the arepa in 1/2 but keeping it attached on one side. Using your fingers or a bread knife to hollow out the insides. Fill the the pocket with the carne mechada and ENJOY!