RCI-SN.003.0160

Meat Arepas

Origin: UnknownPeriod: Traditional

Meat Arepas are a traditional filled corn cake preparation originating from Latin American culinary tradition, most closely associated with Venezuelan and Colombian cuisine. The dish consists of a ground maize dough formed into thick disc-shaped cakes, which are cooked and then filled or topped with a savory mixture of meat accompanied by aromatics including onion, garlic, tomato, and capers. The incorporation of capers into the filling reflects a Mediterranean culinary influence that became integrated into regional Latin American cooking over centuries of cultural exchange. Note: the classification of this recipe as a beverage appears to be a cataloguing error, as Meat Arepas are unambiguously a solid food preparation.

Cultural Significance

Arepas hold deep cultural significance across Venezuela and Colombia, where they function as a dietary staple consumed at any meal of the day and are considered a foundational element of national culinary identity. The specific filling combination documented in this entry, featuring capers alongside tomato and aromatics, may represent a regional or household variant reflecting the blending of indigenous corn-based traditions with European flavoring practices introduced during the colonial period. The precise geographic origin of this particular preparation remains unattributed in available sources.

Academic Citations

No academic sources yet.

Know a reference for this recipe? Add a citation

Defining Characteristics

  • Corn masa dough
  • Savory meat filling
  • Pan-griddled cake
  • Latin American staple
  • Caper-accented
  • Cumin-spiced

Also Known As

  • Arepas de Carne
  • Arepas Rellenas de Carne
  • Arepas con Hogao
  • Cachapas de Carne

Cuisines

Recipe

RCI-SN.003.0160.001 — Meat Arepas
nut-free
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced

Ingredients

  • 1 tbsp
  • g/4oz Minced Beef
    100 unit
  • g/4oz Minced Pork
    100 unit
  • Onion
    chopped
    ½ unit
  • 1 small
  • Green chilli
    finely chopped
    1 small
  • tomato
    chopped
    1 large
  • teasp Ground cumin
    ¼ unit
  • teasp freshly chopped thyme
    ½ unit
  • 1 unit
  • ½ tbsp
  • For the dough
    1 unit
  • ml/10fl.oz. Warm water
    300 unit
  • ¼ unit
  • g/8oz masa harina flour
    225 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.

What Makes This Variant Distinct

  • Original variant
I Made This!

No one has cooked this recipe yet. Be the first!