I have to admit that I am an “arepa” girl. I love them for breakfast but also for any meal during the day. I have always enjoyed arepas, not only to eat but also to prepare. The topping combo on this arepa is simple and delicious, earthy mushrooms and flavorful beef.
I want to apologize because I am not posting as often as I would like, but this pregnancy has been harder than my first one and this time I have another child care for, as well as a dog, a husband and a house. Thank God for my parents-in-law who are an amazing help.
Every day I keep hoping that I will have the energy to write a post. Sometimes I wait until the evening, but I’ve come to realize that ‘s simply a bad idea. You know what happens at night… I’m even more tired, cranky and have heartburn! Believe me, you don’t want me to start writing in English when I’m exhausted. I sometimes don’t make any sense when speaking English when I’m over-tired, never mind writing, just ask my husband 🙂
I hope you all enjoy this arepa dish!
- 2 cooked arepas
- 2 cups portobello mushrooms, sliced
- 1/2 teaspoon fresh thyme
- Salt and pepper
- 1/4 teaspoon onions
- 1 garlic clove
- 3 tablespoons olive oil
- 1 pound thin beef steaks, skirt steaks are a good choice
- 2 garlic cloves crushed
- 1/2 teaspoon ground cumin
- 1 scallion, finely chopped
- Salt and pepper
- Fresh cilantro
- To make the beef: Mix the crushed garlic, cumin, scallion, salt and pepper together to make a marinade for the meat.
- 2 Rub the garlic cumin marinade on the thin steaks and let marinate for a couple of hours or overnight.
- Grill or fry the steaks over high heat to desired doneness. Since they are relatively thin they won’t take too long to cook. Set aside.
- To make the mushrooms: Heat the olive oil in a sauce pan over medium heat. Add the onions, mushrooms, garlic and thyme and season with salt and pepper. Cook for about 7 minutes or until they are golden brown, stirring often.
- To assemble: top each arepa with beef and mushrooms. Garnish with fresh cilantro and serve warm.