Arepa Sandwich

Contributed by: Chef Johanna Ware

Arepa Sandwich

Recipe type: Yield: 2 Prep time: Cook time: Total time:

Recipe for Arepa Sandwich by Chef Johanna Ware


Short ribs:
2 lb Boneless short ribs
1 C Mexican coca cola
1/2 C Fish sauce
1/2 White onion – sliced
2 cloves Garlic – smashed
1 inch piece Ginger – sliced
1 Serrano chili – sliced
1/4 C Rice wine vinegar
2T Sesame oil
1/4 C Soy sauce
1t Ground chili
1/2 C Water

Arepa dough:
1 C Warm water
1/2 t Salt
1 C Arepa flour (PAM)
1/2 T Olive oil

Shredded short ribs
Arepa circles
1/2 C Prepared cabbage kimchi
Chopped cilantro


  1. Short Ribs:
  2. Grill or sear the short ribs on a high heat.
  3. After getting color on both sides, transfer to a shallow pot with all other ingredients.
  4. If liquid doesn’t cover 3/4 of meat add more water until it does.
  5. Simmer on very low, flipping every after 20 minutes.
  6. Cook until almost falling apart.
  7. Let cool in the liquid.
  8. Once warm enough to handle, shred meat.
  9. Arepa Dough:
  10. Mix 1st three ingredients together and let sit for 3 minutes.
  11. Add olive oil and form a soft dough with your hands.
  12. Roll the dough between two sheets of parchment until a 1/4 inch thick.
  13. Use a 3 inch circle to cut out circles.
  14. Place on parchment on a sheet tray.
  15. Cover with plastic wrap if you are making ahead.
  16. Sandwich:
  17. Heat shredded beef with a small amount of it’s braising liquid until it is warmed through.
  18. Heat a frying pan on medium heat and add a small layer of oil.
  19. Once warm add the arepa circles and gently fry.
  20. If you fry to hard they will get chewy, you want a light golden color on each side.
  21. Place on paper towels out of the pan.
  22. Spread hoisin and mayonnaise on the bottom of one circle.
  23. Top with beef, kimchi, and chopped cilantro.
  24. Place another arepa circle on top and enjoy.

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