The arepa is the food par excellence of the Venezuelan. In every corner of the country the citizens have been in charge of giving this dish its own touch to distinguish it from others and, from this endeavor to experiment and enrich it, the characteristic ispa cabimera was born.
From a small dish, innumerable flavors are made up of ingredients of all possible types. Meats, cheeses, vegetables and, of course, arepa, are inevitable elements if you want to achieve this composition as quoted as delicious.
Ingredients (For four to five people)
for the mass:
- 11/2 cup Precooked Corn Flour
- 2 cups water
- Corn or sunflower oil for frying
For meat:
- 1 kilo of beef skirt
- Corn oil
- 1 tablespoon English sauce
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/4 teaspoon ground cumin
- 2 cups finely chopped onion and another finely chopped onion
- 1/2 cup chopped red paprika
- 2 cups chopped tomato, skinless and seeded
for the salad:
- 3 mugs Grated Carrot
- 3 cups grated cabbage
- 2 cups Tomatoes chopped into very small pieces
- 2 tablespoons mayonnaise
- 1 or 1/2 tablespoon mustard
- vinaigrette
Decor:
- 5 Eggs boiled chopped into slices (1 egg cooked per dish)
- 2 or 3 cups grated cheese (2 to 4 tablespoons per dish)
- 5 slices of ham (1 slice of ham per plate)
Perparations
for the mass:
Place the 11/2 cups of precooked corn flour in a bowl, then add a pinch of salt, then apply the 2 cups of water (I recommend that when applying the last cup, apply it slowly) and mix with the Hand and then go soaking to soften the dough, then the dough this list should make balls the size of a tennis ball and give it the shape of arepa, then fry them in plenty of corn oil or sunflower.
For meat:
Place the meat in a pot. Cover with water, cover the pot and cook for an hour and a half over medium heat. If you have a pressure cooker, cook for about 40 minutes. After the meat is cooked, remove all the water that is used in the pot.
Then in a pan is heated 1/2 cup of oil (to simmer), add the onion and cook until golden. 3-4 minutes later. Add the paprika and tomato, cook for about five minutes and add salt, pepper and English sauce and cumin. It cooks 4-5 minutes. Add meat, cook for a few minutes, simmer and cook stirring occasionally until it dries a little but still moist, about 10 to 15 minutes more.
for the salad:
In a container or bottle put all the ingredients of the vinaigrette and beat strongly until well mixed, reserve.
Chop the cabbage very fine, wash very well and see that along a stream of boiling water. Drain and place in a container. In a serving dish pour the cabbage, tomatoes and carrot. Mix everything very well. When serving add the vinaigrette to the mustard and mix everything.
Serve and decorate
In a dish, place the fried arepa, and cut it into square pieces, but without losing the round shape, then add the meat above the arepa (2 to 3 tablespoons) previously already cacinada and seasoned. Then add the salad and place it (1 to 2 large tablespoons) above the meat. Then place a slice of ham on top of the salad, then place a sliced egg and place it on top of the salad, then add 2 to 3 large tablespoons of grated cheese, and finally add 2 to 3 tablespoons of ketchup and mayonnaise , And ready they have their arepa cabimera. And repeat the same process with the remaining arepas.
Notes
- Not only can you add shredded meat, it can also be meatless chicken, or meat chopped. It all depends on your creativity
- This recipe I am giving you is the most basic of all.
- The mustard vinaigrette can be used for all types of salads and can be kept refrigerated in a covered container for up to a week.
Good appetite, I hope you enjoyed it, we will see in a next chapter of this section of my blog that will be: how to make # 2. They can make me proposals in the comments of which dish they want me to teach them to do for the next chapter. Until next time!.
