Shredded Beef Arepas

Shredded Beef: Transfer steak, bouillon, adobo seasoning, garlic and bay leaves to saucepan. Pour in enough warm water to just cover steak; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 1 1/2 to 2 hours or until very tender. Add more water if needed to keep steak covered. Allow steak to cool in broth. Remove bay leaves. When cool enough to handle steak, using fork, shred steak. Reserve broth.

In blender, purée tomato sauce, onion, red pepper, ketchup, Worcestershire sauce, cumin and oregano until smooth.

In large skillet set over medium-high heat, heat extra virgin olive oil. Add shredded steak. Cook, stirring occasionally, for 3 to 5 minutes or until starting to lightly brown. Stir in reserved broth and puréed tomato sauce mixture. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 to 25 minutes or until mixture has thickened.

Arepas: Preheat oven to 200°F.

In large bowl, whisk together Masarepa and salt. Stir in 2 cups water and 2 tbsp vegetable oil. Mix until soft, moist ball of dough forms; if needed, add more warm water. Cover and let rest for 10 minutes.

Using wet hands, scoop about 1/3 cup dough and shape into ball. Flatten to a disk about 3 inches in diameter and ½ inch thick (wetting hands will prevent dough from sticking to hand and cracking dough). Arrange on parchment paper–lined baking sheet.

In large cast-iron skillet set over medium heat, heat 1 tbsp vegetable oil. In batches, cook arepas, flipping halfway through cook time, for 6 to 7 minutes or until golden brown, wiping skillet clean and adding more oil as needed. Transfer arepas to preheated oven to keep warm.

To serve, without slicing all the way through, cut arepas in half horizontally. Divide steak filling among arepas and serve.

Notes:

• Alternatively, cook steak in slow cooker or multi-function pressure cooker.

• Substitute skirt steak with flank steak if preferred.

• Serve arepas with avocado on the side if desired.