Arepas filled with spicy pork and onion

Name: arepas filled with spicy pork and onion
Cook time: 45 min
Total time: 285 min
Yield: 4
Ingredients: 500 g beef rib; 1 tl ground cumin seeds (djinten); 2 tl smoked sweet pepper; 1 stick espresso powder; 5 onion; 500 ml boiling water; 3 el Red wine vinegar; 4 el peanut oil; 4 el sriracha hot chilisauce; 400 g tomato cubes; 900 ml cold water; 330 g pre cooked corn meal (Pan); 1 tl salt; 150 g Cheddar; 1 avocado

Fried corn buns with spicy meat filling.

Ingredients

Kitchen Stuff

1 oven-proof frying pan
1 rolling pin

Directions

Cut the beef ribs of 2 x 2 cm. Sprinkle with the ground cumin, paprika powder, espresso powder and possibly salt.
Cut the onions into half rings. Put 1/3 in a bowl. Pour in the boiling water and let stand for 3 minutes. Drain and scoop with the vinegar.
Preheat the oven to 140 ° C.
In the meantime, heat the oil in an oven-proof frying pan and fry the rest of the onion for 3 minutes on medium heat.
Turn the heat up and add the meat. Fry the meat around 4 minutes. Add the sriracha, the tomato cubes and the water.
Put the lid on the pan, remove from the heat and put in the middle of the oven for about 4 hours.
Take the meat out of the oven. Leave to simmer for 30 minutes without the lid on the fire. Push the meat into a wire with a wooden spoon.
Put the corn flour and salt in a bowl. Add the water while stirring and quickly knead to a firm dough.
Divide the dough into as many equal portions as you need and form balls. Count 2 rolls per person.
Roll out the balls with a rolling pin or bottle to a ½ cm thickness.
Bake 4 rolls at a time in a frying pan with 1 tbsp oil on medium heat, or use 2 frying pans at the same time.
Fry the cornbread 10 minutes. Regularly. Meanwhile, grate the cheddar.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into parts.
Cut open the arepas as an envelope. Fill with the pulled pork, the grated cheddar, onion rings and avocado. Drizzle with the sriracha.