Ingredients
- 1 tbsp
- g/4oz Minced Beef100 unit
- g/4oz Minced Pork100 unit
- Onion½ unitchopped
- garlic clove1 smallcrushed
- Green chilli1 smallfinely chopped
- tomato1 largechopped
- teasp Ground cumin¼ unit
- teasp freshly chopped thyme½ unit
- 1 unit
- ½ tbsp
- For the dough1 unit
- ml/10fl.oz. Warm water300 unit
- ¼ unit
- g/8oz masa harina flour225 unit
Method
1
Prepare the arepa dough by combining precooked cornmeal (masarepa) with water and a teaspoon of salt, mixing until a smooth, pliable dough forms. Divide the dough into equal portions and shape each into a thick disc approximately 1 cm thick.
10 minutes
2
Heat a lightly oiled skillet or griddle over medium heat and cook the arepas for about 5-7 minutes per side until a golden crust forms on each surface. Set the cooked arepas aside and keep warm.
15 minutes
3
Finely dice the onion and mince the garlic clove. Heat oil in a skillet over medium heat and sauté the onion and garlic until softened and translucent.
5 minutes
4
Dice the tomato and add it to the skillet with the onion and garlic mixture. Stir and cook until the tomato breaks down and the sauce thickens slightly.
7 minutes
5
Add the meat to the skillet with the tomato and onion base, seasoning with salt to taste. Cook thoroughly, stirring occasionally, until the meat is fully cooked and well combined with the sauce.
10 minutes
6
Stir in the capers during the last few minutes of cooking, mixing well to distribute their briny flavor throughout the meat filling. Taste and adjust seasoning as needed.
3 minutes
7
Carefully slice each cooked arepa open along the edge to create a pocket, being careful not to cut all the way through. Generously spoon the meat filling into each arepa.
3 minutes
8
Serve the filled arepas immediately while warm, optionally garnished with additional toppings such as fresh herbs or a squeeze of lime juice.