Arepas with Beef Chili, Guacamole and Cheese

Arepas are one of Venezuelan´s all-time favorite dishes! The famous arepa definitely merits a “favorite” status.Venezuelan mothers made dozens of arepas on weekends and kept them in plastic bags in the freezer for the week. Sometimes in the middle of the week she needed to make a new batch, ! Years have passed and nothing has changed.

We made these arepas with beef chili, guacamole, cheese and a dollop of sour cream the other night, and they were so good! A gloriously messy, hand-held dinner.



4 to 6 cooked Arepas (depending on the side)
1 cup of guacamole
1/2 cup of grated cheddar cheese
2 tablespoons of sour cream

    Beef Chili:

    1 tablespoon oil
    1 onion, finely chopped
    4 cloves garlic, minced
    1/2 pound lean ground beef
    1/4 cup of ketchup
    1/4 cup of beef both
    2 tablespoons brown sugar
    1 teaspoon of chili powder or to your taste
    1 teaspoon ground cumin
    1/2 teaspoon paprika
    Salt and pepper to your taste


    1. Heat the olive oil in a saucepan over medium heat. Cook the onion until soft, about 5 minutes. Add garlic and cook until tender, about one minute more.
    2. Add the beef and cook until browned, about 10 minutes. Add the ketchup,broth, brown sugar, chili, cumin and paprika. Bring to a boil, then reduce heat to low and simmer for about 30 minutes.Season with salt and pepper.
    3. To serve: Top or fill each arepa with guacamole, beef chili, grated cheese and a dollop of
    4. sour cream.

    What are Arepas?

    Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked on a pan called a budare. But they can also be grilled, baked, or fried.
    Venezuelan arepas tend to be smaller and thicker, while Colombian arepas tend to be sweeter, thinner, and stuffed with cheese.
    How to Make Arepas
    This recipe requires 30 minutes, 1 bowl, and just 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and PAN CORN or JUANA CORN a, which is a special pre-cooked corn flour specifically for making arepas.