Venezuelan · Dinner · Medium
Arepa Pabellon
- Total
- 50 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 700
Warm corn pockets hold shredded beef, creamy black beans and caramelized plantain, with fresh tomato and mozzarella tucked inside.
Sweet plantain and earthy black beans make Arepa Pabellon a generous meal in a crisp corn shell. A small amount of juicy shredded beef stretches across four pockets, while mozzarella softens against the hot filling.
Start with cooked beef that still has some of its braising juices. Choose a yellow plantain heavily marked with black; green ones will stay firm and starchy instead of turning sweet in the skillet.
Method
Heat the oven to 375°F (190°C). Mix the warm water with 1/2 tsp salt, then stir in the precooked white corn flour. Rest for and shape into four rounds about 5 inches wide and 1/2 inch thick.
Brush a skillet with 1 tbsp vegetable oil. Cook the arepas over medium heat for per side until golden; transfer to a sheet pan and bake for until firm and fluffy inside.
While they bake, heat the remaining oil in the skillet over medium heat. Fry the plantain for per side until golden and tender, then transfer to a plate.
Put the black beans, 1/4 cup water, remaining salt and black pepper in a saucepan. Simmer over medium-low heat for until hot, then lightly crush a few beans to thicken the liquid.
Warm the cooked shredded beef and its juices in the empty skillet over medium-low heat for , stirring, until steaming and 165°F.
Split the arepas, leaving a hinge. Divide the mozzarella, beef, beans, plantain, tomato and pico de gallo between the pockets and serve immediately.
Forkue tips
- Cook the filling while the arepas bake so everything is warm when you assemble the pockets.
Storing and reheating
Refrigerate fillings and arepas separately for up to 3 days, counting from when the beef was first cooked. Reheat beef and beans until steaming; crisp the arepas in a 350°F oven and add fresh tomato last.
Kitchen gear
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Arepa Pabellon: FAQ
Can I use bananas instead of plantains?
Very firm ripe bananas work in a pinch, but soften faster. Turn them carefully and stop frying as soon as their surfaces are golden.
Can I prepare the pockets ahead?
Cook the components ahead and keep them separate. Filled arepas absorb moisture from the beans and tomato and lose their crisp edges.
How do I store and reheat Arepa Pabellon?
Refrigerate fillings and arepas separately for up to 3 days, counting from when the beef was first cooked. Reheat beef and beans until steaming; crisp the arepas in a 350°F oven and add fresh tomato last.
How long does Arepa Pabellon take?
About 50 min in total: 20 min prep and 30 min cooking.
What do I need to make Arepa Pabellon?
The key ingredients are precooked white corn flour, plantain, cooked shredded beef, black beans, tomato and mozzarella, plus pantry basics.
Any tips for Arepa Pabellon?
Cook the filling while the arepas bake so everything is warm when you assemble the pockets.
