Venezuelan Arepa with Shredded Beef

Share with a friend!


  • 1/2 lb Beef (chuck roast)
  • 1 White onion
  • 4 Tomatoes (ripe, big)
  • 2 Garlic cloves (peeled)
  • 1/2 Carrot (shredded)
  • 1 Bell pepper
  • 1 or 2 Beef bouillon cubes
  • 1 Tomato paste (small can)
  • 3 Corn arepas


  1. Set stove to medium high and cook the beef in a pot filled with enough water to cover it for 45 minutes.
  2. Take out of the pot, shred the beef, but save the broth.
  3. Take 1/2 of the broth you used to cook the beef and using a blender or food processor blend: the onions, the garlic, the bell pepper and the carrots.
  4. Add the tomatoes, the beef bouillon cubes, and the tomato paste. Blend everything well.
  5. Pour the sauce in a pan and heat well.
  6. Add the shredded beef.
  7. Cover and cook in low heat for 30 minutes.
  8. Serve the beef over the toasted corn arepas and enjoy!