Since this dish involves a lot of components, it's easier on the cook if you do it in stages. Both the bean and beef mixtures can be made ahead of time. The flour for arepas is sold as masarepa or masa precocida.
Unlike the well-known barbecued asado of neighboring Argentina, the Venezuelan version is prepared by slow cooking over a stovetop, with many seasonings and condiments. Serve with boiled potatoes or rice.
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