Name: Colombian Arepas (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 arepas
Cuisine: Colombian
Ingredients: 2 cups Pre-cooked white cornmeal; 2 1/2 cups Warm water; 1 tsp Salt; 1 tbsp Unsalted butter-softened; 1 cup Mozzarella cheese-shredded; 1 tbsp Vegetable oil

Recipe tier

1 cups Artisanal pre-cooked white cornmeal
1 cups Beef bone broth-concentrated and warm
1 tbsp Beef bone marrow-rendered
½ tsp Smoked sea salt
¾ lb Beef short ribs-trimmed
½ cup Malbec red wine
1 cups Beef stock
0.5 Yellow onion-mirepoix cut
1 Carrots-mirepoix cut
1 Bay leaves-fresh
¼ cup Aged Cotija cheese-crumbled
1 tbsp Fermented chili aji sauce
⅛ cup Micro-cilantro

Equipment

Large mixing bowl
Non-stick skillet or cast-iron griddle
Spatula

Instructions

🎙️ Cook with voice coach

1. Season the short ribs and sear in a heavy Dutch oven until deeply browned; remove and set aside.
2. Sauté the onions and carrots in the same pot, deglaze with Malbec, and return the ribs along with beef stock and bay leaves.
3. Cover and braise in a 300°F oven for 3 hours until the meat falls off the bone. Shred the meat and reduce the braising liquid by half to create a glaze.
4. Prepare the Bone Broth Dough by combining the artisanal cornmeal, warm bone broth, rendered marrow, and smoked sea salt. Knead until the dough is supple and let rest for 10 minutes.
5. Form the dough into thick rounds and sear on a high-heat cast iron skillet until charred spots appear, then finish in the oven for 5 minutes.
6. Split the arepas and fill with the glazed short rib meat. Garnish with crumbled aged Cotija cheese, fermented aji, and micro-cilantro.

Nutrition per serving

Calories 350