Griddled Sweet Potato Corn Arepas with Shredded Papelón Beef and Avocado Cream

Instructions

1. 1

   Preheat the oven to 350 °F / 175 °C. Place the beef in a pot with 750 ml (3 cups) of water, 4 g (3/4 tsp) of salt, and the black pepper. Cover and cook over medium heat for 45 minutes, or until tender. Remove the beef, reserve 240 ml (1 cup) of the broth, and shred the meat.

2. 2

   While the beef cooks, place the sweet potato on a small tray or wrapped in baking paper, add the butter, and bake at 350 °F / 175 °C for 25 minutes, or until very soft. Mash until smooth and let it cool slightly.

3. 3

   Heat 30 ml (2 tbsp) vegetable oil in a skillet over medium heat. Sauté the onion and sweet pepper for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato, papelón, cumin, and 4 g (3/4 tsp) salt. Cook for 6 to 8 minutes until thick and saucy.

4. 4

   Add the shredded beef to the sofrito along with 120 ml (1/2 cup) of the reserved broth. Cook over medium-low heat for 10 minutes, stirring, until the beef is moist and well seasoned. Turn off the heat and mix in the fresh cilantro.

5. 5

   In a bowl, combine the sweet potato purée with the pre-cooked white cornmeal. Gradually add the 420 ml (1 3/4 cups) warm water and mix until a soft dough forms. Let it rest for 5 minutes so the cornmeal can hydrate.

6. 6

   Divide the dough into 6 portions and shape medium arepas about 10 cm (4 inches) wide. If the dough cracks, lightly moisten your hands and smooth the edges.

7. 7

   Heat a griddle or large skillet over medium heat and add 15 ml (1 tbsp) extra oil or butter. Cook the arepas for 5 to 6 minutes per side until a golden crust forms. Then transfer them to the oven at 350 °F / 175 °C for 10 minutes to finish cooking inside.

8. 8

   For the cream, blend or mash the avocado with the plain yogurt, lime juice, and a pinch of salt until creamy and spreadable.

9. 9

   Split the hot arepas open without separating them completely. Fill each one with a portion of the papelón shredded beef, add avocado cream, and finish with grated hard white cheese.

10. 10

    Serve immediately. If desired, add a few extra cilantro leaves on top and a few drops of the remaining broth to keep the beef juicy.