Barbacoa Arepas and Elote

Barbacoa Arepas and Elote Dish Guide

Serves 4

For the Barbacoa Arepas

3-4 lbs beef chuck or cheek meat

1 cup beef stock

Juice of 1 lime

2-3 diced chipotle peppers

¼ t ground clove

2 t dried oregano

2 T tomato paste

3 garlic cloves

1 small yellow onion, roughly chopped

2-3 bay leaves

Juice of half an orange

2 cups masarepa (pre-cooked corn flour)

2 and 1.2 cups water

Salt and Pepper to taste

Cotija cheese, cilantro and pickled red onions for serving

Add the beef stock, lime juice, chipotle, cloves, oregano, garlic, onion and bay leaves to a braising dish.  Cut the beef into large (2-3”) chunks and add them to the braising dish and toss to coat in the liquid.  Season with salt and pepper and cover.  Bake at 325 F for 2 and ½ hours or until the beef is fork tender.  Stir the beef around gently and return to the oven for an additional 45 minutes or until very tender and richly browned on top.  Let cool briefly and then add the orange juice and shred the beef.  Cover and keep warm.

In a large bowl mix the masarepa and water with a pinch of salt.  Bring the dough together with your fingertips.  It should clump together like wet sand but hold its shape.  Roll the dough into balls about and inch and a half to two inches in diameter.  Flatten them into discs with your palms until they are ¼-1/2 an inch thick.  Size and thickness are really a preference here and will only affect cooking time.

Heat a large skillet over medium heat and coat the bottom with oil.  Fry the arepas for 5-8 minutes a side or until golden brown and cooked through. 

Open the arepas with a fork or pairing knife leaving a “hinge” on one side.  Stuff with barbacoa and top with pickled onions, cilantro and cotija cheese or any other toppings you desire.

For the Elote

4 ears of corn, husks and silks removed

1/3 cup mayonnaise

1 T Mexican crema (optional)

1 T chili powder of choice

½ cup crumbled cotija cheese

Handful of chopped cilantro or parsley

Salt to taste

Boil the corn in salted water for 6-8 minutes or until softened and cooked through.  Optionally you may grill or sear the ears in a hot pan for a smokier flavor and more traditional look.  Spread the ears with the mayo (and crema if using).  Sprinkle with chili powder cheese and cilantro to coat all sides.

For the Pickled Red Onions

1 red onion, sliced thinly

1 cup water

1 t salt

1 t sugar

1 cup apple cider or red wine vinegar

Combine all ingredients in a mason jar or sealable vessel and place in the fridge.  Leave for at least one hour but overnight is best.  These will keep for a month easily in the fridge. 

Dish Notes:

Beef cheek is traditional for barbacoa but hard to find.  Chuck is the best substitute.  Short ribs would also work.  Arepas can be stuffed with anything and, as prepared, are vegan so fillings like black beans, avocado, or refried beans would make a taste vegan bite.