Arepas with Beef Barbacoa and Dandy® Super Sweet Corn and Radish Ministick® Salsa Brava

Arepas with Beef Barbacoa and Dandy® Super Sweet Corn and Radish Ministick® Salsa Brava

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What You Need

For the arepas:

  • 2 1/2 cups water, lukewarm

  • 1 tsp. Sea Salt

  • 2 cups Pre-cooked White Corn Meal

  • 1/4 cup Olive Oil, or as needed

For the barbacoa:

  • 1 (6 pounds) Boneless Beef Chuck Roast

  • 2 tsp. Cumin Seeds

  • 3 whole Cloves

  • 4 dried Guajillo Chili’s, stems & seeds removed

  • 2 tsp. Dried Oregano

  • 1/2 tsp. Ground Ancho Chili Powder

  • 1 large Yellow Onion, quartered

  • 6 cloves Garlic

  • 1/3 cup  Apple Cider Vinegar

  • 2 tsp. Lime Juice

  • 2  Bay Leaves

  • 2 tsp. Kosher salt

  • 1 Orange, cut in half

For the salsa brava:

  •  2 ears Dandy® Super Sweet Corn, stripped from the cob
  • 1 pkg. Dandy® Radish Ministicks®
  • 1 Serrano pepper, seeded and cut
  • 2 T.  Lime Juice
  • 1 tsp. Ground Cumin
  • ½ tsp. Ground Coriander
  • ¼ cup Cilantro
  • ½ tsp. Kosher Salt
Find Dandy Super Sweet Corn Find Dandy Radishes

Make It

For the arepas:

  1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
  2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick, working to thin while also trying to mend any cracks in the edges. If the patties are left to thick they will be doughy in the middle after cooking.
  3. Heat oil in a skillet over medium heat until simmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked Arepas to a paper towel-lined plate to drain until cool enough to handle.

For the barbacoa:

  1. In a medium sauté pan toast the cumin seeds and cloves till cumin seeds begin to pop, remove and set aside. Place the dried guajillo chili’s into the pan over medium high heat to toast, turning occasionally, until the color changes, about 5 minutes. Remove from heat. Add 1 cup boiling water to the chili’s and cover. Allow to sit for 1 hour to soften chili’s. Meanwhile, grind the toasted cumin and cloves in a mortar & pestle, and place into a blender. Add the ancho chili powder, onion, garlic, oregano, vinegar, and lime juice. Add the chili’s and ½ the water. Cover, and blend until a smooth paste forms.
  2.  Place the roast into a mixing bowl, and pour the guajillo chili past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
  3. Preheat an oven to 325 degrees F. Place the roast and any excess marinade in a roasting pan, along with the bay leaves, salt and the orange halves. Cover tightly with aluminum foil. Place in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 5 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and oranges. Shred using two forks. Adjust the seasoning and set aside till ready to serve Arepas.

For the salsa brava:

Note: Make the Salsa Brava just a few minutes before you are ready to serve the Arepas to make sure it holds its crunch.

  1.  In a small bowl combine the above ingredients, tossing well to combine.

  2. Slice Arepas halfway through each cake horizontally with a thin serrated knife to form a pocket, fill with Barbacoa and top with Salsa Brava.

Recipe by Chef Todd Fisher