Arepa con Carne y Champiñones (Corn Cake with Beef and Mushrooms)
Ingredients
- 2 cooked arepas
- 2 cups portobello mushrooms sliced
- ½ teaspoon fresh thyme
- Salt and pepper
- ¼ teaspoon onions
- 1 garlic clove
- 3 tablespoons olive oil
- 1 pound thin beef steaks skirt steaks are a good choice
- 2 garlic cloves crushed
- ½ teaspoon ground cumin
- 1 scallion finely chopped
- Salt and pepper
- Fresh cilantro
Instructions
- To make the beef: Mix the crushed garlic, cumin, scallion, salt and pepper together to make a marinade for the meat.
- 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 wonu2019t 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.
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!
Salazar
Hola Erica,
Solo quiero que sepas que eres mi salvacion. Visito tu pagina a diario para tener ideas de que preparle a mi familia. Este plato me quedo delicioso! Muchas gracias. Te escribo desde Farmington, Connecticut. **Yender**
Angela M.
Hola Erica:
encontramos este blog y esta semana todo va a ser colombiano.
Un abrazo desde Australia
Chrissy
First thing I have to say is, thank you sooo much for this recipe. OMG it is so delicious! I love the combination of scallions and cilantro, they should not be left out. The only things I changed were leaving out the shrooms since I didn't have any on hand, and adding honduran butter to the masa...a tip I learned from a dear Colombian friend. Wow, this makes me want to try your other recipes. Again, thanks!
norma
Que rico. A mi me encanta cuando haces tus arepas.....
Tracey@TangledNoodle
You know how much I love your arepa recipes! I brought a bag of masarepa all the way from the US here to the Philippines to be sure I can make some. 😎 I hope that you are doing well - don't worry about blogging, you've got much more important things to think about! 8-D
Erica
Valerie-I always tag the recipes if they are traditional....!
Lyndsey
You are the one who go me onto arepas. Now I have both white and yellow masarepa and a lot of it. This looks so good I am definitely going to give it a try. Do you make the arepas right then when you cook the meal? do you ever have them made ahead of time? Thanks for all the aprea ideas!
Take it easy with this pregnancy if that's what you need. We will survive and still be here!
Jenn AKA The Leftover Queen
This is a delicious looking dish!
tasteofbeirut
Wishing you well on your pregnancy. I remember those days, exhilarating but also exhausting.
I love arepas too and any topping is great, this one is perfect for the cold weather outside.