Ancestral Beef Arepas with Freshly Ground Spices & Buttermilk Whipped Chevre
Dive into the world of arepas - those golden, crispy corn cakes beloved across Latin America, but with a unique and healthful twist. Using our Ancestral Blend—a delicious mix of our 100% grassfed, 80/20 ground beef and beef heart and liver—we're crafting a dish that's as rich in flavor as it is in nutrients. This blend not only brings a depth of taste but also packs a powerful punch of vitamins and minerals, making these arepas a perfect blend of tradition and health!
Serves 4-6 as a first course or appetizer
Arepas
- 2 cups masa mix (pre-cooked white corn meal), Pan brand recommended
- 2 cups water
- 1 tablespoon salt
- Cooking Tallow or Coconut oil for frying
Ancestral Beef with Freshly Ground Spices
- 1lb ground ancestral beef blend
- 1tsp whole coriander seed
- 1tsp whole cumin seed
- 1tsp granulated garlic
- ¼tsp cayenne pepper
- zest and juice of 1 lime
- 1tbs beef tallow (alternative cooking fat such as lard or olive oil to substitute)
- kosher salt
- black pepper (Lindsey)
Buttermilk Whipped Chevre
- 8oz chevre (fresh goat’s milk cheese)
- ⅓-½ cup buttermilk
- the juice from 1 lemon
- kosher salt
- black pepper
Instructions:
Arepas
Mix Dough: Combine masa, water, and salt in a bowl with your hands. Knead into a ball.
Rest: Let dough sit for 10 minutes.
Check Salt: Taste and adjust salt if needed. It should taste invitingly salty.
Divide Dough: Split into 10 equal portions. If sticky, add more masa flour.
Shape Arepas: Roll portions into balls (squash ball size) and flatten into ½-inch thick disks, 3.5 inches in diameter.
Fry: Heat 1 inch of cooking tallow or coconut oil in a cast iron pan. Fry arepas for 5-10 minutes per side until golden.
Buttermilk Whipped Chevre
Place the chevre in a medium mixing bowl and add mix in the lemon juice, ½ tsp kosher salt, and ¼ tsp black pepper. Slowly drizzle in the buttermilk, whisking to combine, until well blended and smooth. Taste and add additional seasoning if preferred. Set aside.
Ancestral Beef with Freshly Ground Spices
Place the cumin and coriander seeds in a dry saute pan and warm over medium-low heat. Toast the spices, shaking the pan often, until the spices begin to brown slightly and are fragrant, 2-4 minutes. Pay close attention to the pan as the spices can go from toasted to burnt quickly. Transfer the spices from the pan to a mortar and pound with a pestle until ground. Set aside.
Warm a cast iron skillet over medium heat and, once hot, add tallow (or other cooking fat). Place the beef in the skillet and use a wooden spoon to break up any large chunks, spreading over the surface of the cast iron for maximum browning. Sprinkle the ground spices, garlic, cayenne, lime zest and juice over the beef along with 1tsp salt and ¼ tsp black pepper. Mix into the beef until well incorporated and continue to sear until the beef is fully cooked. Remove from the heat and use a slotted spoon to ladle the beef on to the arepas. Top with buttermilk whipped chevre and serve.