Prepare the meat
Place two medium sweet onions (chopped)
3 cloves of garlic (chopped), ¼ teaspoon of cumin
1 teaspoon of Kosher salt
2 cans of small chilies
2 cans of crushed or whole tomatoes
And 1 pound of skirt steak, or flank steak, or beef chuck in a large Tupperware container with a tight lid. Marinade for 2 to 8 hours (depending on how much time you have). In a large sauce pan lay the steak so it has room and bring the mixture to a boil for 10-15 minutes. Then simmer for 4-6 hours.
Remove the meat, let it cool, then shred it to bite size and set it aside.
In a food processor mix all the ingredients from the sauce pan.
Then pour the mixture from the sauce pan back together with the meat.
Prepare the dough
In a large bowl add 2 ½ cups of warm water
1 teaspoon of Kosher salt
Whisk in 2 cups of Pre cooked white corn meal - can be bought in most large supermarkets or any Latin American ethnic store).
Stir well and let it sit for about 5 minutes. Then add more flour as needed as you form in your hands an arepa the size of a large thick hamburger.
On a large sheet of wax paper flatten the dough ball into a circle about 5 to 6 inches in diameter.
Prepare arepas
Pre-heat the oven to 375°. Oil a cookie sheet pan with vegetable oil or olive oil. Brush both sides of the arepa with oil and bake for about 20 minutes or until a light brown coat has formed on the outside.
Remove from the oven and let stand for about 5 minutes. Then using a serrated knife cut the arepa almost in half like a bun. Fill with the meat mixture.
Arepas are usually served with black beans and rice. Platanos are a favorite accompaniment with arepas. You can top them with sour cream, hot sauce, or your favorite salsa. You can also stuff them with various things like chicken, cheese, or fish.
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