Venezuelan Arepas with Shredded Beef (Carne Mechada) and Plantains

Place the flank steak in a large pot, cover with water, and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the steak is very tender and easily shredded. Remove steak, reserving 1 cup of cooking liquid, and shred it using two forks.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the shredded beef, crushed tomatoes, cumin, remaining 1/2 teaspoon of salt, and black pepper to the skillet. Pour in the reserved 1 cup of beef cooking liquid. Bring to a simmer, then reduce heat to low and cook for 15 minutes, allowing the flavors to meld.

While the beef simmers, prepare the arepa dough. In a large bowl, combine the pre-cooked white cornmeal and warm water with 1/2 teaspoon of salt. Mix well with your hands until a smooth, firm dough forms. Let it rest for 5 minutes.

Divide the dough into 8 equal portions and shape each into a thick, round patty, about 3/4 inch thick. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and crispy on the outside.

In a separate skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Fry the sliced plantains for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on paper towels.

Carefully slice each cooked arepa horizontally, creating a pocket. Fill each arepa generously with the shredded beef (carne mechada) and a few slices of fried plantain. Serve immediately.