Contexto

Origen y referencia gastronómica

Rio Grande City, nestled on the Texas-Mexico border, is a melting pot of Texan and Mexican cuisines. Chili con carne, a staple of Texas cook-offs, meets the Venezuelan arepa in this creative mash-up that honors both traditions.

To create a portable, handheld version of chili con carne that highlights the textural contrast between the crispy arepa and the saucy filling.

Por que funciona

Adaptacion a la arepa

To create a portable, handheld version of chili con carne that highlights the textural contrast between the crispy arepa and the saucy filling.

The neutral, slightly sweet corn flavor of the arepa balances the smoky, spicy chili, while the crisp exterior holds the hearty filling without getting soggy.

Ingredientes

Lista principal

• 1 lb beef chuck, cut into small cubes
• 1 tbsp Vegetal oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14 oz) can diced tomatoes
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed (optional)
• Salt and pepper to taste
• For the arepas:
• 2 cups harina de maíz precocida (precooked corn flour)
• 2 1/2 cups warm water
• 1 tsp salt
• 1 tbsp Vegetal oil (for cooking)

Metodo

Paso a paso

1. Season beef cubes with salt and pepper. Heat oil in a large pot over medium-high heat and brown beef in batches. Set aside.
2. In the same pot, sauté onion and garlic until softened. Add chili powder, cumin, and smoked paprika; cook for 1 minute.
3. Return beef to pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 1.5 hours, until beef is tender. If using beans, add in the last 15 minutes. Adjust seasoning.
4. While chili simmers, prepare arepas. In a bowl, mix harina de maíz with salt. Gradually add warm water and stir until a soft dough forms. Knead briefly, then cover and let rest for 5 minutes.
5. Divide dough into 4 equal portions and shape into discs about 1/2 inch thick.
6. Heat a griddle or non-stick pan over medium heat with a little oil. Cook arepas for 5-7 minutes per side, until golden brown and cooked through. Keep warm.
7. To serve, split each arepa partially open and fill generously with chili. Top with crema, cilantro, and diced onions.

Consejos

Notas del editor

• For extra flavor, add a pinch of smoked paprika to the arepa dough.
• If the chili is too thin, let it simmer uncovered to thicken.
• Use a cast-iron griddle for the best crust on the arepas.

Presentacion

Como servirla

Serve the arepa cut in half to show the filling. Drizzle with crema and sprinkle with fresh cilantro and diced onions.

FAQ

Preguntas frecuentes