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Colombian Stewed Beef with Hogoa and Crispy Corn Arepas

By: Sarah Russo

Colombian Stewed Beef and Crispy Corn Arepas

COOK TIME: ACTIVE 15 minutes - PASSIVE 1 hour 15 minutes | PREP TIME: 6 MINUTES | SERVING SIZE: 5-7

Ingredients

  • 1 Pre Brands Chuck Roast, 10 minutes out of fridge and patted dry
  • 1.5 tsp sea salt
  • 1 28 oz. can of diced tomatoes
  • 1 tbsp. cumin
  • 2 tbsp. sunflower oil (or other high heat oil)
  • 1 bunch scallions, chopped
  • 1 garlic clove, minces
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 12 oz. can fire roasted diced tomatoes
  • 1 lime, juiced
  • 1/4 c. cilantro, chopped and packed
  • 1 tsp. red wine vinegar
  • 2 c. Masa Harina (corn flour)
  • 2 tsp. salt
  • 3-3.5 c. warm water
  • 1/2 cup sunflower oil 

Instructions

  1. Season chuck roast with sea salt and set inside the Instant Pot*. 
  2. Pour diced tomatoes and cumin on the roast. 
  3. Secure lid and set IP to 'Manual' and use the + or I buttons to set to 45. Set top valve to 'Seal'. 
  4. For the Hogao, heat oil in large skillet and sauté scallions until soft. Add garlic, cumin, and salt and cook until fragrant. 
  5. Add fire roasted tomatoes, vinegar, and lime juice. Cook for a few minutes and then turn to low for 5 minutes. 
  6. Taste and season with more vinegar or salt. Keep warm to serve with the beef. 
  7. To make the Arepas, whisk salt and corn meal in large bowl. Make a well in the middle. 
  8. Add water to the well in two parts. MIx together with wooden spoon incorporating the water to the meal slowly. You may have to use a whisk if it gets too clumpy. As the dough thickens you can start to use your hands. Eventually it will be a soft bowl of dough. It should not be sticky to the touch. If it's too dry add more warm water a tsp at a time. If it's too sticky or wet, add a bit more corn meal in sprinkles. 
  9. Keep cutting the dough in half until you have 10-12 small wedges. Form into round ball in your hands. Press them flat in your palms or between two piece of plastic wrap. 
  10. Heat sunflower oil in a large heavy bottomed pot, like a dutch oven, make sure it's large enough so the oil is only about 1/8 inch high. Bring to medium-high heat. Test the oil is hot enough by sprinkling a bit of water on the surface. It should sizzle and not splatter. Adjust heat as needed. 
  11. Using a slotted spatula or spoon lower your corn cakes into the oil. When there is nice brown crust on one side, flip and cook the other side. Remove onto a paper towel to let cool. Repeat in 3-4 batches until finished. 
  12. When warm but cool enough to touch, open the arepas length-wise, like an english muffin. Doing this while warm makes it easier. 
  13. When roast is finished, let is release naturally by waiting for the numbers to read 'LH: 0:10' which mean it's on low heat for 10 minutes. Then turn the valve on top to release. 
  14. Slowly open the pot away from your face. Shred chuck in the pot with 4 forks. Mix the tomatoes, and chuck together. Taste and season with salt. 
  15. Stuff Arepas with Chuck, Hogao, and any other desired toppings. Serve warm!