Arepa pelúa

Step 1: Put 1 ⅓ lb beef flank or skirt and 1 bay leaf in a pan, cover with water by 3 cm and simmer, partly covered, for 80–90 minutes, until a fork pulls the meat into threads easily. Lift out the beef and keep 200 ml of the broth.

Step 2: When cool enough to handle, shred the beef finely along the grain with two forks.

Step 3: Heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry 1 onion, 1 red pepper, 3 ají dulce (sweet chilli peppers) and 3 cloves garlic for 8 minutes, until soft. Add 2 tomatoes, 1 tbsp tomato purée, 1 tsp ground cumin and 1 ½ tsp salt and cook for 5 minutes into a thick sauce.

Step 4: Stir in the shredded beef and the reserved broth and simmer for 10 minutes, until juicy but not wet.

Step 5: For the arepas, mix 1 ¾ cups warm water and 1 tsp salt, then gradually work in 10 ½ oz pre-cooked white cornmeal (harina de maíz precocida) and knead for 2 minutes into a soft dough. Rest for 5 minutes, divide into 4 and flatten into discs 2 cm thick.

Step 6: Brush a griddle with 1 tbsp vegetable oil and cook the arepas over a medium heat for 6–7 minutes a side, until crusted and they sound hollow when tapped.

Step 7: Split each arepa without cutting all the way through, pack with hot beef and pile in 7 oz yellow cheese such as gouda or mild cheddar so it melts into strands. Serve at once.