While several different countries state their claim to the arepa, in the Goodfood test kitchen we have taken a bit of inspiration from them all and created our own mouthwatering version of this corn cake. We are topping our arepa with a perfectly seasoned sauté of ground beef and black beans, marinated red onion, and creamy avocado. We are drizzling a cooling cilantro vinaigrette over top and serving roasted plantain chips on the side. No matter the origin of this creation we guarantee happy customers around your dinner table!
We will send you:
Bunch of cilantro
Apple cider vinegar
Black beans (canned)
Arepas spice blend (cumin, smoked paprika)
You will need:
Large pan (nonstick if possible)
Salt & pepper
Prepare & roast the plantains
Preheat the oven to 400°F. Using a knife, peel the plantains and cut into ½-inch-thick rounds. In a large bowl, toss the plantains with a generous drizzle of oil and season with S&P. On a lined sheet pan, arrange the seasoned plantains in a single layer. Roast in the oven, 20 to 25 minutes, or until tender and golden brown. Remove from the oven and let cool.
Mise en place
While the plantains cook, peel, and halve the red onion; dice one half and thinly slice the other. In a small bowl, toss the sliced onion with the vinegar and a pinch of the spice blend. Zest and juice the lime. Drain and rinse the beans. Roughly chop the cilantro leaves and stems. Peel, pit and medium dice the avocado. Drizzle with a splash of the lime juice over the avocado to prevent browning.
Cook the beef & beans
In a large pan (nonstick if possible), heat a generous drizzle of olive oil on medium-high. Add the diced onion and cook, stirring frequently, 2 to 3 minutes, until translucent. Add the ground beef and season with the remaining spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the drained beans; season with S&P and cook, 2 to 3 minutes, until heated through. Transfer to a bowl and set aside in a warm spot; reserve the pan.
Form & cook the arepas
In a large bowl, with your hands, combine the masarepa, a big pinch of salt. Gradually add 1 cup of lukewarm water (double water for 4 portions). Stir until just combined (the dough should be damp and easy to shape). Using wet hands, divide the dough into 4 equal-sized balls (double for 4 portions). On a clean, dry work surface, carefully flatten into ¼-inch-thick rounds. In the reserved pan, heat a generous drizzle of olive oil on medium-high. Add the arepas and cook, 2 to 4 minutes per side, until golden brown.
Make the cilantro vinaigrette & serve
In a small bowl, combine the chopped cilantro, lime zest, lime juice and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide the cooked arepas between your plates. Top with the beef and bean mixture, marinated onion, and avocado; drizzle with the cilantro sauce. Serve the roasted plantains chips, remaining cilantro vinaigrette, and any remaining beef mixture on the side. Bon appétit!
Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.