18
2. Gather dough with your hands and
divide into 6 equal pieces and form each
by hand into a flat disc, about 3 inches
in diameter.
3. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates by adjusting the temperature to
High. Once preheated, carefully open
to the flat position and brush the plates
well with olive oil. Add three arepas per
plate and cook for about 5 to 6 minutes
per side, so that they develop a crispy
exterior and are cooked inside.
4. To serve, slice the arepas horizontally
and fill with about ½ cup of the Carne
Mechada. Serve as is or with desired
toppings (e.g. crumbled cotija cheese,
chopped cilantro, pickled red onion,
avocado, etc.).
* Masarepa is a precooked ground corn flour. It
can be found in most grocery stores in the Latin
foods section.
Nutritional information per arepa:
Calories 185 (32% from fat) • carb. 29g • pro. 4g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 385mg
• calc. 54mg • fiber 2g
Carne Mechada
Makes about 3 cups
Carne:
1½
pounds flank steak
½
teaspoon kosher salt
½
teaspoon freshly ground black
pepper
1
teaspoon vegetable oil
1
small onion, sliced
4
garlic cloves, peeled and
crushed
1
large bay leaf
¼
cup Worcestershire sauce
1
cup beef broth
Sofrito:
1
teaspoon vegetable oil
1
small onion, finely chopped
1
small to medium red bell pep-
per, cut into thin 1½-inch-long
julienne strips
1
chipotle pepper, puréed
4
garlic cloves, finely chopped
2
tablespoons Worcestershire
sauce
¼
cup tomato sauce
¾
cup reserved beef cooking
liquid
1. Preheat oven to 275°F.
2. Season the beef on both sides with the
salt and pepper. Cut the meat in half if
necessary to fit into the sauté pan. Put
the oil in a large sauté pan and place
over medium heat. Once the pan is hot
and the oil is shimmering, add the meat
to brown, about 3 to 5 minutes per side
(if necessary brown the meat in two
batches).
3. Once meat is browned, remove and
reserve. Add the onion and garlic to the
pan, scraping up with a wooden spoon
any browned bits that may remain on
the bottom. Cook until soft and fragrant.
Stir in the bay leaf, Worcestershire and
beef broth. Bring mixture to a simmer
and put meat back into the pan. Put pan
into oven and cook uncovered for
2 hours.
4. Remove from oven. Allow to cool. For
maximum flavor allow meat to chill in
refrigerator in the cooking liquid over-
night. Before using, shred meat into 1½
to 2-inch-long shreds with fork or your
hands.
5. For the sofrito, put the oil into a separate
sauté pan and place over medium heat.
Once the oil shimmers in the pan, briefly
brown the shredded beef in batches,
about 3 minutes per batch. Remove and
reserve the meat and add the onion, red
pepper and garlic to the pan, scraping
up any brown bits that may remain on
the bottom. Stir in the chipotle then the
Worcestershire, tomato sauce and cook-
ing liquid.
6. Bring to a simmer and return the shredded
beef to the pan. Simmer on low for about
