Mindful Sodexo 
Griddled corn cakes topped with cumin and tomato braised beef, cotija, fresh salsa, and cilantro. Served with seasoned black beans.
Nutrition Facts:
Calories: 440, Carbs: 52 g , Protein: 24 g, Fat: 16 g , Sat. Fat: 5 g , Sodium: 610 mg , Fiber: 7 g
Prep Time: 20 to 30 minutes Cook time: 25 to 30 minutes plus up to 90 minutes for braising beef Yield: 4 servings; 2 arepas per serving Difficulty level: Advanced
Colombian Ropa Vieja Arepas
Ingredients
Prepare
Colombian Ropa Vieja Arepas
- 8 Corn Arepas
- 12 ounces Ropa Vieja Braised Beef
- 1/2 cup Salsa Cruda
- 8 teaspoons crumbled cotija cheese
- 1/4 cup fresh cilantro leaves
- 2 cups Santa Fe Black Beans
- 1 lime cut into 8 wedges
- 1. Place 2 arepas on each plate.
- 2. Top each arepa with: - 3 tablespoons braised beef - 1 tablespoon salsa - 1 teaspoon cheese - 1 1/2 tsp cilantro.
- 3. Enjoy immediately with 1/2 cup of beans and 2 lime wedges.
Ropa Vieja Braised Beef*
- 2 pounds beef brisket
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 cup thinly sliced green onions
- 3 cloves roasted garlic, smashed
- 1 teaspoon ground cumin
- 2 1/2 cups fresh tomatoes, chopped
- 1/8 teaspoon kosher salt
- 1 1/2 cups water
- 2 tablespoons tomato paste
- 1. Season the beef with half of the pepper.
- 2. Heat oil in a large pot over medium heat. Add onions, roasted garlic, and cumin; cook 1 minute until fragrant.
- 3. Stir in tomatoes, salt, and remaining pepper. Cook for 5 to 10 minutes until the tomatoes are soft.
- 4. Add the seared brisket, water, and tomato paste. Cover, reduce the heat to a simmer, and cook for about 60 to 90 minutes until the beef is tender.
- 5. Remove beef, shred, and mix back into the sauce. Use immediately, or cool quickly, cover, and chill for up to 3 days.
Corn Arepas*
- 2 cups (10 1/4 ounces) masa harina
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 cups warm water
- 1 1/2 teaspoons white vinegar
- 1 1/2 tablespoon canola oil
- 1. Preheat the oven to 425 degrees Fahrenheit.
- 2. In a bowl, combine all ingredients to form a soft dough.
- 3. Portion dough into balls with a 1/3 cup measure and flatten to 1/2-inch thick on a parchment-lined baking sheet.
- 4. Brush the top of each arepa with oil.
- 5. Bake the arepas for 18 to 22 minutes, or until light brown and crispy.
Santa Fe Black Beans:
- 1 (15-ounce) can low-sodium black beans
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1 teaspoon lime juice
- 1 teaspoon chopped cilantro
- 1. Combine all the ingredients except for the cilantro in a small pot.
- 2. Heat over low heat until the beans begin to simmer and reach a minimal internal temperature of 140 degrees Fahrenheit.
- 3. Add the cilantro and use immediately, or cool quickly, cover, and chill for up to 2 days.
Salsa Cruda
- 1 tomato, finely diced
- 1/4 cup finely chopped red onion
- 2 1/2 teaspoons very finely chopped jalapeño pepper
- 2 1/2 tablespoons finely chopped cilantro
- 2 teaspoons lime juice
- Dash of ground black pepper
- 1. In a medium bowl, combine all ingredients and mix well. Cover and chill for up to 2 days.
Chef Tips:
- Leftover Arepas? Freeze them between layers of parchment for up to 2 months. Reheat on a griddle or in the oven until crisp.
- Extra Braised Beef: Try it in tacos, quesadillas, rice bowls, or even breakfast hash.
- Leftover Salsa Cruda: Use as a topping for grilled chicken or fish or mix into scrambled eggs for a fresh kick.
- Short on time? Cut the beef’s cook time down—braise in a multicooker for 35 to 45 minutes with 1 1/4 cups water.
- Fast and fresh: Use your favorite store-bought salsa instead of the salsa cruda! Brighten it up with a squeeze of fresh lime juice or a handful of chopped cilantro to give it that just-made flavor.
- Pro tip for roasting garlic easily: Slice off the top of a garlic head, drizzle with oil, and roast at 400 degrees Fahrenheit for about 30 minutes until soft and golden. Allow the garlic to cool before pressing the cloves out; they should come out easily. One head of garlic makes about 2 to 3 ounces of roasted garlic.
- Family Style: Serve the beef, arepas, salsa, cheese, and beans on a large platter so everyone can build their own arepas!
