Here I will show you how the famous arepa stuffed with shredded meat is made, it is simply spectacular, it is my favorite food, I enjoy it a lot and this time I will share how it is made.

Then we are going to start preparing what is our shredded meat and for this we are going to use a pot, we are going to let it begin to heat up, we are going to add oil, conventional traditional oil, the one that they have palm oil at home, and We cook sample meat in this case, I am going to use goose tip, breast, you can use the shredded meat of your choice, whatever you want to use, remember that this is going to be slow cooking, you want to do it in the Pressure cooker no problem, we are going to seal our meat, we seal it on all sides.

When this list is well sealed, add the vegetables, large squared onion, red paprika and green paprika, we are going to incorporate 2 cloves of uncrushed garlic, carrot and celery, and at this moment we add salt, a little freshly ground pepper, a little cumin, dried oregano, we mix everything.

It is incredible we are forming flavors, textures and colors, at this point we incorporate a garnish vessel, which is a garnish vessel? It is simply a tie of herbs and celery, two bay leaves and and at this point we will add hot water to our cooking more or less halfway where we have our pieces of meat, we are going to let you bring it to a boil and boil between it, and then we will lower the heat and let it cook slowly over low heat for approximately 45 minutes to an hour, this depending on how hard the meat you are using is.

Obviously it will take a little longer, do not be afraid of slow cooking, in fact they are some of the best, it tastes better, catch those flavors and it will be something spectacular for you.

If the story is ready, then we are going to remove it to a table, we are going to let it rest, and then we will proceed to wick or shred, it is well said in both ways, the remaining vegetables will be removed from the garnish vessel because we are going to process it in the blender.

Once the meat is rested so that we can manipulate it by hand, we mix it and leave it to reserve, the vegetables that we have ours in their juice, in their broth then we can take it directly to the blender and process them, I will use the minipimer in this case.

It will be like a kind of sauce with it and we are going to bring it back to our fire, we are going to let it take temperature and enter a little reduction and when it has already reduced enough, we are going to incorporate our meat.

To continue we prepare our arepas, here we have precooked flour, this is a corn flour in my country obviously we take the traditional corn we take it to cook then we grind it and make the arepas, but obviously our life is already easier getting what this is This precooked corn flour marks your preference, the one that you obviously want to make your arepas so we are going to add a little salt to this flour, we are going to mix all this very well and we are going to buy it little by little, remember to incorporate little by little our water at room or warm temperature we are going to incorporate that little by little we are going to mix and there we are not going to fix how much water we are going to need to form our crepes that are going to make the accompaniment to our shredded meat.

This is a way to make our arepas and I am teaching him what my technique is, or what was the one that Mom taught me, then we are going to heat a pan, we are going to use a little of our dough, we are going to make some arepas that remain. more less round and chubby, because remember that we are going to open them, we are going to fill it obviously because I want to thank my dearest and beautiful mother who taught me.

Obviously if it is a bit difficult for you you can use a mold and you can make them in a small mold and they will be the same, so round, chubby remember that we are going to fill them with our shredded meat, we are going to add some butter to the pan so that don't stick, I got two good-sized arepas, it all depends on the size you want, it cooks over low heat, you can cover it with a lid.

While our arepas are cooking we are going to add a little tomato sauce, ketchup or tomato sauce to our sauce that is already going into reduction, because obviously in Venezuela we call it that, we are going to add more or less two tablespoons, remember that This sauce has not had tomato at the moment so this is going to be an addition to balance all the flavors that do not have, we are going to mix all this very well here, until it forms the red color of the tomato sauce and it is going into reduction.

When the sauce has reduced a little, we are going to add our meat, which we have shredded everything and we are going to mix all these ingredients very well and we are going to leave another 5 minutes approximately, and practically after that it would be ready.

The arepas would already be, we turn them so that they are practically golden brown on both sides and are perfect, then we are going to remove them from the heat,

To the shredded meat we add a little fresh coriander, chopped coriander, add it so that the rich texture of the coriander gives that flavor and we are going to mix those from a spoon.

We already have our arepas ready, our shredded meat is ready, which is obviously a rich, delicious meat, so what are we going to do, I opened one of the complete arepas through two caps we are going to place there steaming, hot, cheese in this and the other In the form of a pocket and we are going to incorporate a sheet of cheese in the same way, and we are going to proceed to fill them with this great and spectacular carme, so warm it will help the cheese to melt perfectly in the arepa.

We are going to proceed to plate and here we have our arepas with shredded meat as we call it in Venezuela or the hairy one, to finish we put a little green in this case a little coriander.