Beef Birria Arepas

Name: Beef Birria Arepas
Prep time: 20M
Total time: 212M
Yield: 6 Arepas
Ingredients: 3 lb. beef chuck, cut into 3-inch cubes; 1½ tbsp. Adobo All-Purpose Seasoning with Pepper; 1 can Red Enchilada Sauce; 1 packet Powdered Beef Flavored Bouillon; ½ cup chopped yellow onion; ¼ cup Red Wine Vinegar; 1 tbsp. Minced Garlic; 2 tsp. Ground Cumin; 2 tsp. Ground Oregano; 1 cup Vegetable Oil; 2 Bay Leaf; 1 Cinnamon Sticks; 1½ cups Masarepa – Pre-Cooked White Corn Meal; 1½ cups warm water; 2 tbsp. unsalted butter, melted, plus more for coating skillet; 2 oz. Quesadilla Shredded Cheese; Pinch salt; ½ cup finely chopped white onion; 2 tbsp. chopped fresh cilantro; Lime wedges, for serving

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This is a recipe for the fans of birria and arepas. These delicious Beef Birria Arepas combine the gastronomic flavors of Colombia and Mexico, making it the perfect dish to enjoy anytime, anywhere. We start by preparing the birria, using a single pot with beef, spices, and the unique flavor of GOYA® <a title="Red Enchilada Sauce" href="https://www.goya.com/en/products/red-enchilada-sauce/" data-udi="https://goya.com/en/products/red-enchilada-sauce">Red Enchilada Sauce</a>, which comes already spiced with the rich flavors of ancho chili and tomatoes. For the arepas, we mix GOYA® <a title="Masarepa – Pre-Cooked White Corn Meal" href="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/" data-udi="https://goya.com/en/products/masarepa-pre-cooked-white-corn-meal">Masarepa – Pre-Cooked White Corn Meal</a>, with butter, salt and wonderful GOYA® <a title="Quesadilla Shredded Cheese" href="https://www.goya.com/en/products/quesadilla-shredded-cheese/" data-udi="https://goya.com/en/products/quesadilla-shredded-cheese">Quesadilla Shredded Cheese</a>. Once the arepas are perfectly cooked, they are split in half and filled with the shredded beef or birria and more cheese. Craving it, already?

Total Time

212m

Prep Time:20m

Yields:6 Arepas

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Ingredients

For beef birria:

3 lb.

beef chuck, cut into 3-inch cubes

1½ tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 can
(28 oz.)

GOYA® Red Enchilada Sauce

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1 packet

GOYA® Powdered Beef Flavored Bouillon

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½ cup

chopped yellow onion

¼ cup

GOYA® Red Wine Vinegar

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1 tbsp.

GOYA® Minced Garlic

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2 tsp.

GOYA® Ground Cumin

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2 tsp.

GOYA® Ground Oregano

1 cup

GOYA® Vegetable Oil

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GOYA® Bay Leaf

GOYA® Cinnamon Sticks

For arepas and serving:

1½ cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

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1½ cups

warm water

2 tbsp.

unsalted butter, melted, plus more for coating skillet

2 oz.

GOYA® Quesadilla Shredded Cheese, plus more for serving

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Pinch salt

½ cup

finely chopped white onion

2 tbsp.

chopped fresh cilantro

Lime wedges, for serving

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Directions

Kitchen View

Step 1

For beef birria: In a large bowl, toss beef with Adobo seasoning to coat; set aside. To a blender, add enchilada sauce, bouillon, yellow onion, vinegar, garlic, cumin and oregano and blend until a smooth paste forms.

Step 2

In large pot set over medium-high heat, heat oil until shimmering. Add enchilada mixture and bring to simmer. Add seasoned beef, bay leaves, cinnamon stick and water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2 to 3 hours or until beef is tender. Discard bay leaves and cinnamon stick.

Step 3

Using slotted spoon, transfer beef to cutting board and finely chop or pull apart using two forks. Skim fat from top of cooking liquid. Reserved 2 cups of cooking liquid for serving. Return pulled beef to pot with remaining cooking liquid and keep hot over low heat.

Step 4

For arepas and serving: In large bowl, combine Masarepa flour, water, butter, cheese and salt, mixing thoroughly. Let dough stand for five minutes. Divide dough into 6 balls. Using wet hands, flatten each ball into 1/2-inch-thick disks (keep remaining balls covered so they don’t dry out).

Step 5

Heat a lightly buttered skillet over medium heat. Cook arepas in batches until crispy and golden brown, about 2 to 3 minutes per side.

Step 6

To serve, without slicing all the way through, cut arepas in half horizontally. Divide cheese among arepas and top with beef mixture. Garnish with additional cheese, onion and cilantro. Serve with reserved consommé (cooking liquid) and lime.