Venezuelan Arepas with Muchacho
How to make Venezuelan Arepas with Muchacho Recipe - La Cocinita Food Truck Recipe From Chef Benoit Angulo At New Orleans, La
Makes 10 To 12 Arepas
AREPAS:
1 ½ tsp (7ml) vegetable oil
1 ½ tsp (8g) salt
2 cups (473ml) warm water
½ lb (227g) fresh masa
CARNE ASADA SEASONING:
½ cup (121g) kosher salt
2 tbsp (30g) oregano
1 tbsp (15g) garlic powder
1 tbsp (7g) cumin
1 tbsp (15g) onion powder
1 tbsp (15g) black pepper
1 tsp curry powder
MUCHACHO (VENEZUELAN BRISKET):
2 ½ lb (1134g) beef brisket
1 tbsp (15g) Carne Asada Seasoning (see recipe above)
1 tbsp (13ml) canola oil
1 cup (151g) roughly chopped white onion
½ cup (76g) roughly chopped celery
½ cup (76g) roughly chopped green bell pepper
1 tbsp (10g) minced garlic
2 tbsp (29g) unsalted butter
2 tbsp (30g) salt
1 tbsp (15g) black pepper
1 tbsp (15ml) Worcestershire sauce
1 cup (237ml) red wine (Cabernet or Shiraz, something good enough to drink)
2 bay leaves
1 ½ cups (355ml) beef stock
1 cup (235ml) Malta (Latin American soda flavored with molasses, found in most Hispanic grocery stores)
GUASACACA (VENEZUELAN GUACAMOLE):
2 avocados
¼ bunch cilantro
½ cup (76g) diced green bell pepper
½ cup (76g) diced white onion
¼ cup (60ml) canola oil
2 tbsp (30ml) white vinegar
¼ tsp black pepper
¼ tsp salt
PURPLE CABBAGE SLAW:
¼ bunch cilantro, chopped
⅛ medium white onion, chopped
1 ½ tsp (7ml) lime juice
1 ½ tsp (7ml) canola oil
½ tsp yellow mustard
½ tsp mayonnaise
Salt to taste
½ head purple cabbage, shredded
Queso fresco, for garnish
Method:
To make the arepas, in a large bowl, combine the oil and salt with the warm water until the salt dissolves. In small increments, slowly add the masa to the water, kneading until smooth and lump-free. Continue until you’ve mixed in all the masa. Form the masa mixture into patties about 3 inches (7.5cm) in diameter and ¾ inch (2cm) thick, ensuring that the edges are smooth and free of cracks.
Preheat a griddle over medium heat and cook the arepas for 5 to 6 minutes on each side, until light golden brown and slightly crispy on the outside.
To make the carne asada seasoning, combine all the ingredients in a small bowl.
To make the brisket, remove excess fat and silver skin from the meat. Season the brisket with the carne asada seasoning and let it rest at room temperature for at least 30 minutes. Add the canola oil to a deep pan and sear the meat on all sides until medium brown in color. Remove the meat from the pan and let it rest for 30 minutes.
Add the onion, celery, green bell pepper, garlic and butter to the pan, and season with salt and pepper. Lower the heat to medium-low and sweat the veggies until brown bits come off the bottom of the pan. Add the Worcestershire sauce, wine and bay leaves. Bring to a boil and simmer the sauce for 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Put meat in a deep pan with the sauce. Tightly cover with aluminum foil and bake for 1 hour. Add the beef stock and Malta and bake for another 2 hours. Remove the meat from the oven and let it cool enough to handle. Slice the meat against the grain into 1-inch (2.5cm) slices. Add the meat back to the pan with the sauce and cook for an additional hour.
To make the guasacaca, add all the ingredients to a blender. Puree until smooth. Set aside.
To make the cabbage slaw, blend the cilantro, onion, lime juice, canola oil, mustard, mayonnaise and salt into a dressing. Place the shredded cabbage in a medium bowl. Add the dressing, incrementally, to the cabbage mixture and toss well to combine. Dress to taste.
Cut each arepa to form a pocket. Stuff each one with about 3 ounces (84g) of brisket, then garnish with 1 tablespoon (15ml) of guasacaca, a bit of cabbage slaw, and a sprinkle of queso fresco.
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