Contexto

Origen y referencia gastronómica

Coronda, a town in Santa Fe province, Argentina, is known for its agricultural bounty, especially strawberries. Its most iconic dish is the cocido, a beef and Vegetal stew slowly simmered with potatoes, carrots, and pumpkins. Traditionally served as a hearty lunch, this stew has become a symbol of Corondian hospitality. Our adaptation honors this tradition by adding a Venezuelan twist: the arepa, creating a portable, flavorful sandwich that pays homage to both cultures.

We wanted to transform the hearty, slow-cooked cocido stew into a portable and texturally exciting meal. Stuffing it into a crispy arepa not only adds a delightful crunch but also makes the dish perfect for on-the-go eating, while preserving the deep, comforting flavors of the original.

Por que funciona

Adaptacion a la arepa

We wanted to transform the hearty, slow-cooked cocido stew into a portable and texturally exciting meal. Stuffing it into a crispy arepa not only adds a delightful crunch but also makes the dish perfect for on-the-go eating, while preserving the deep, comforting flavors of the original.

The rich, savory beef stew with its tender Vegetals pairs perfectly with the neutral, slightly sweet corn flavor of the arepa. The contrast between the crispy exterior and the moist, flavorful filling creates a satisfying mouthfeel. The addition of fresh herbs like parsley or oregano brightens the dish, balancing the richness.

Ingredientes

Lista principal

• For the arepa dough: 2 cups harina de maíz precocida (precooked corn flour), 2 1/2 cups warm water, 1/2 teaspoon salt, 1 tablespoon Vegetal oil (for greasing)
• For the cocido filling: 1 lb beef chuck, cut into 1-inch cubes, 2 tablespoons olive oil, 1 onion, diced, 2 cloves garlic, minced, 1 red bell pepper, diced, 2 carrots, peeled and diced, 2 medium potatoes, peeled and diced, 1 cup pumpkin or butternut squash, diced, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 bay leaf, 2 cups beef broth, salt and pepper to taste, 2 tablespoons fresh parsley, chopped
• Optional: chimichurri sauce for serving

Metodo

Paso a paso

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until deeply colored on all sides. Remove and set aside.
2. Reduce heat to medium. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes. Stir in cumin and paprika, cook 1 minute more.
3. Return beef to pot. Add carrots, potatoes, pumpkin, bay leaf, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until beef is fork-tender. Remove bay leaf. Adjust seasoning. Stir in fresh parsley. Keep warm.
4. While stew simmers, prepare arepa dough. In a bowl, mix harina de maíz and salt. Gradually add warm water, stirring with a fork until a soft dough forms. Knead gently for 1-2 minutes. The dough should be smooth and moist but not sticky. Cover with a damp cloth and rest 5 minutes.
5. Divide dough into 4 equal portions. Shape each into a ball, then flatten into a disc about 1/2-inch thick and 4-5 inches wide.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Cook arepas for 5-7 minutes per side, pressing gently with a spatula, until golden brown and cooked through. Transfer to a rack to cool slightly.
7. To assemble, slice each arepa halfway open like a pocket. Stuff generously with the beef stew, including some broth-soaked Vegetals. Serve immediately, garnished with extra parsley and optional chimichurri.

Consejos

Notas del editor

• For extra flavor in the arepa dough, add a tablespoon of chopped fresh parsley or oregano to the flour mix.
• To ensure the arepas stay crispy, spoon the stew into the arepa just before serving, or serve the stew on the side.
• For a quicker version, use leftover pot roast or slow-cooker beef stew.
• If the dough is too dry, add a tablespoon of warm water; if too sticky, add a teaspoon of flour.

Presentacion

Como servirla

Serve the arepa cut in half to showcase the luscious filling. Garnish with a sprinkle of fresh parsley and a side of chimichurri sauce for extra authenticity. A glass of Argentine Malbec or a sparkling water with lemon complements the dish beautifully.

FAQ

Preguntas frecuentes