Arepa pelua

Cook the meat: Place the flank steak into a large pot filled with beef stock or water, seasoned lightly with salt. Allow it to simmer gently over low heat for about two hours until the beef becomes tender and effortlessly shreds apart. Shred the meat: Once the beef is cooked to perfection, carefully drain the cooking liquid and use two forks to pull the meat into fine strands, creating that signature 'shaggy' texture. Prepare the vegetables: In a skillet, warm a drizzle of extra virgin olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic, sautéing until they soften and release their fragrant aromas. Sprinkle in the cumin, oregano, paprika, and a pinch of salt, stirring well to combine. Fold in the shredded beef and cook for several minutes so the flavors meld beautifully. Make the dough: In a mixing bowl, combine the cornmeal with warm water and a pinch of salt. Stir thoroughly until a soft, pliable dough forms, then let it rest for five minutes to hydrate and become easier to shape. Form the arepas: Divide the dough evenly into six portions. Shape each portion into a ball and gently flatten it into a thick disc, ensuring even thickness for uniform cooking. Cook: Heat a griddle or skillet over medium heat. Place the arepas on the surface and cook for two to three minutes on each side until they develop a golden crust. For a crispier exterior, you can transfer them to a preheated oven for a few minutes. Fill: Carefully slice each arepa open on one side, creating a pocket. Stuff the warm shredded beef mixture inside, and generously top with grated cheese for a deliciously melty finish. Serve immediately and enjoy the comforting flavors of this classic Venezuelan treat.