Beef Birria Arepas from Goya

This is a recipe for the fans of birria and arepas. These delicious Beef Birria Arepas combine the gastronomic flavors of Colombia and Mexico, making it the perfect dish to enjoy anytime, anywhere. Start by preparing the birria, using a single pot with beef, spices, and the unique flavor of Goya Red Enchilada Sauce, which comes already spiced with the rich flavors of ancho chiles and tomatoes. For the arepas, mix Goya Masarepa - Pre-Cooked White Corn Meal, with butter, salt and Goya Quesadilla shredded cheese. Once the arepas are perfectly cooked, they are split in half and filled with the shredded beef or birria and more cheese. Craving it, already?

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Prep Time 20

Total Time 3 32

Course Entrées, Main Course

Servings arepas

Ingredients

3 lbs beef chuck, cut into 3-inch cubes
1½ Tbsp Goya Adobo All-Purpose Seasoning
1 can (28 oz) Goya Red Enchilada Sauce
1 packet Goya Powdered Beef Flavored Bouillon
½ cup chopped yellow onion
¼ cup Goya Red Wine Vinegar
1 Tbsp Goya Minced Garlic
2 tsp Goya Ground Cumin
2 tsp Goya Ground Oregano
1 cup Goya Vegetable Oil
2 Goya Bay Leaves
1 Goya Cinnamon Stick
2 cups water

For Arepas and Serving

1½ cups Goya Masarepa - Pre-Cooked White Corn Meal
1½ cups warm water½
2 Tbsp unsalted butter, melted, plus more for coating skillet
2 oz Quesadilla Shredded Cheese, plus more for serving
Pinch salt
½ cup finely chopped white onion
2 Tbsp chopped fresh cilantro
Lime wedges, for serving

Instructions

For Beef Birria

In a large bowl, toss beef with Adobo seasoning to coat; set aside. To a blender, add enchilada sauce, bouillon, yellow onion, vinegar, garlic, cumin and oregano and blend until a smooth paste forms.
In large pot set over medium-high heat, heat oil until shimmering. Add enchilada mixture and bring to simmer.
Add seasoned beef, bay leaves, cinnamon stick and water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2 to 3 hours or until beef is tender. Discard bay leaves and cinnamon stick.
Using slotted spoon, transfer beef to cutting board and finely chop or pull apart using two forks. Skim fat from top of cooking liquid. Reserve 2 cups of cooking liquid for serving. Return pulled beef to pot with remaining cooking liquid and keep hot over low heat.

For Arepas and Serving

In large bowl, combine Masarepa flour, water, butter, cheese and salt, mixing thoroughly. Let dough stand for five minutes.
Divide dough into 6 balls. Using wet hands, flatten each ball into 1/2-inch-thick disks (keep remaining balls covered so they don’t dry out)
Heat a lightly buttered skillet over medium heat. Cook arepas in batches until crispy and golden brown, about 2 to 3 minutes per side.
To serve, without slicing all the way through, cut arepas in half horizontally. Divide cheese among arepas and top with beef mixture. Garnish with additional cheese, onion and cilantro. Serve with reserved consommé (cooking liquid) and lime.

Keyword arepas, birria, goya

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