Arepas pelúa from Guasacaca

Arepas pelúa from Guasacaca

  • makes 10
  • A little effort

The best street food from Venezuela: arepas are cornmeal patties, stuffed with different fillings. This recipe has a simple-to-make filling of shredded braised beef with red pepper, onion, garlic and tomatoes from London's Guasacaca (pronounced Wah-sa-kaka). Food for sharing.


Try these arepas pelúa, then check out our arepas reina pepiada and arepas with eggs.



  • beef skirt 500g
  • beef stock cube ½
  • vegetable oil
  • pre-cooked white cornflour (masarepa or harina pan ) 500g (buy online from
  • onion 1, finely diced
  • red pepper 1, finely diced
  • garlic 4 cloves, crushed
  • beef stock 100ml
  • chopped tomatoes 400g tin
  • cheddar grated to serve


  • Step 1

    Put the beef skirt and the stock cube into a casserole dish and pour in enough boiling water to cover the meat. Season with 1 tsp of salt and simmer for 1 hour. Once the meat is tender, lift from the stock and shred it.

  • Step 2

    Mix 550ml lukewarm water with 2 tsp salt, 2 tsp vegetable oil and the cornflour. Knead it to form a dough and let it rest for at least 5 minutes. Divide into 10 balls (approx 100g each), then shape the dough into 3cm thick small pitta bread shapes.

  • Step 3

    Put the arepas in a hot frying pan and cook for 7-8 minutes on each side until golden and crunchy outside but soft in the middle.

  • Step 4

    Fry the onion, garlic and pepper in 3 tbsp oil for 3 minutes, then add the shredded beef. Gently cook for a few minutes before adding the beef stock. Add the chopped tomatoes, stir and cook for 15 minutes. Open the arepas in the middle, spoon the beef mix in, and serve with grated cheddar on top.

Nutritional Information

  • Kcals 340
  • Fat 11.5g
  • Carbs 47g
  • Fibre 1.2g
  • Protein 11.3g
  • Salt 1.8g