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This is a recipe for the fans of birria and arepas. These delicious Beef Birria Arepas combine the gastronomic flavors of Colombia and Mexico, making it the perfect dish to enjoy anytime, anywhere. We start by preparing the birria, using a single pot with beef, spices, and the unique flavor of GOYA® Red Enchilada Sauce, which comes already spiced with the rich flavors of ancho chili and tomatoes. For the arepas, we mix GOYA® Masarepa – Pre-Cooked White Corn Meal, with butter, salt and wonderful GOYA® Quesadilla Shredded Cheese. Once the arepas are perfectly cooked, they are split in half and filled with the shredded beef or birria and more cheese. Craving it, already?
Ingredients
For beef birria:
3 lb.
beef chuck, cut into 3-inch cubes
1 ½ tbsp.
GOYA® Adobo All-Purpose Seasoning
1 can (28 oz.)
GOYA® Red Enchilada Sauce
1 packet
GOYA® Powdered Beef Flavored Bouillon
½ cup
chopped yellow onion
¼ cup
GOYA® Red Wine Vinegar
1 tbsp.
GOYA® Minced Garlic
2 tsp.
GOYA® Ground Cumin
2 tsp.
GOYA® Ground Oregano
1 cup
GOYA® Vegetable Oil
2
GOYA® Bay Leaves
1
GOYA® Cinnamon Stick
2 cups
water
For arepas and serving:
1 ½ cups
GOYA® Masarepa - Pre-Cooked White Corn Meal
1 ½ cups
warm water
2 tbsp.
unsalted butter, melted, plus more for coating skillet
2 oz.
GOYA® Quesadilla Shredded Cheese, plus more for serving
Pinch salt
½ cup
finely chopped white onion
2 tbsp.
chopped fresh cilantro
Lime wedges, for serving
Directions
Step 1
For beef birria: In a large bowl, toss beef with Adobo seasoning to coat; set aside. To a blender, add enchilada sauce, bouillon, yellow onion, vinegar, garlic, cumin and oregano and blend until a smooth paste forms.
Step 2
In large pot set over medium-high heat, heat oil until shimmering. Add enchilada mixture and bring to simmer. Add seasoned beef, bay leaves, cinnamon stick and water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2 to 3 hours or until beef is tender. Discard bay leaves and cinnamon stick.
Step 3
Using slotted spoon, transfer beef to cutting board and finely chop or pull apart using two forks. Skim fat from top of cooking liquid. Reserved 2 cups of cooking liquid for serving. Return pulled beef to pot with remaining cooking liquid and keep hot over low heat.
Step 4
For arepas and serving: In large bowl, combine Masarepa flour, water, butter, cheese and salt, mixing thoroughly. Let dough stand for five minutes. Divide dough into 6 balls. Using wet hands, flatten each ball into 1/2-inch-thick disks (keep remaining balls covered so they don’t dry out).
Step 5
Heat a lightly buttered skillet over medium heat. Cook arepas in batches until crispy and golden brown, about 2 to 3 minutes per side.
Step 6
To serve, without slicing all the way through, cut arepas in half horizontally. Divide cheese among arepas and top with beef mixture. Garnish with additional cheese, onion and cilantro. Serve with reserved consommé (cooking liquid) and lime.
New from Goya
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