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♪
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Mexico has tortillas,
Venezuela has arepas.
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Check this out.
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Look at the steam. Look at the
crust. Oh man.
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Best bread in the world.
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And now, let's get started on
the dough.
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Take a look at this.
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This is pre-cooked white
corn flour.
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It's called harina pan
back at home.
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There's no substitute so you've
got to get this.
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It will change the way you bake.
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♪
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I like to keep it very simple,
so just water, salt,
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and harina pan. Masa.
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♪
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And, to form the arepas
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I just kind of pat them down a
little bit.
18
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It's almost like
English muffin size.
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A little bit of olive oil and a
super hot pan.
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And here we go. Oh yeah.
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Nice and round.
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Nice and thick.
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Just like this.
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Oh yeah.
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Here we go. Last one.
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♪
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I'm going to cover the rest with
this towel to keep them
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nice and moist.
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♪
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This is the crust I'm looking
for.
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Nice and toasty on the outside,
moist on the inside.
32
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These three are ready for the
oven.
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♪
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And we still have
three more to go.
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♪
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The reason I'm going to put them
in the oven is look at this,
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they're still gooey on the
inside, so they need more heat.
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♪
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♪
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Oh, they're ready. Look at that.
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I know when they're ready when
they sound hollow.
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And I'm going to prove that to
you.
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See how they're all done inside?
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That's what we're looking for.
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I told you, this is the best
bread in the world.
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You can have it with sancocho,
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with soups,
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you can have it as a side dish.
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With everything. It's good
stuff.
50
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So good.
51
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Nothing better than fresh baked
arepas straight out of the oven.
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Next, I'm going to make the
queen of the arepas,
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reina pepiada.
54
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♪
55
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♪
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Now, I'm going to make the queen
of the arepas, reina pepiada,
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which is our version of a
chicken salad sandwich.
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I'm joust going to boil some
chicken breasts in chicken stock
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'cause I want them really nice
and moist,
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but really juicy and tender.
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♪
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Here when you go to the super
market this is what you get
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a small hass avocado, but in
Venezuela,
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our avocados are massive.
65
00:05:53,953 --> 00:05:58,358
So big and huge that they break
the branches of the trees.
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00:05:58,424 --> 00:06:00,493
And to take the pit out.
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00:06:03,796 --> 00:06:06,032
That. Push the pit, twist and
it's gone.
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00:06:06,099 --> 00:06:10,103
I like to criss-cross it inside
the skin
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'cause it just makes it so much
easier.
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♪
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Check it out, criss-cross on the
inside.
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Boom! See that? Easy.
73
00:06:24,851 --> 00:06:28,154
And now some lime juice, 'cause
you want a little bit of acidity
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in our salad.
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Oh yeah, that's good.
76
00:06:37,196 --> 00:06:40,867
And the lime will also stop it
from turning brown.
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Some green onions.
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Just a little bit of bite.
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Some chives.
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And now my favourite part, just
a little bit of cilantro
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and parsley.
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This guasacaca is so fresh,
it's unbelievable.
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00:06:59,719 --> 00:07:02,622
You can also add a little bit of
onion.
84
00:07:02,688 --> 00:07:05,725
Red onions are good. White
onions are good as well.
85
00:07:05,792 --> 00:07:09,862
And now, I'm going to add some
aji dulce or sweet peppers.
86
00:07:09,929 --> 00:07:11,731
It's going to add some
crunchiness and some sweetness
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00:07:11,798 --> 00:07:12,965
to my salad.
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♪
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Oh yeah.
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♪
91
00:07:55,441 --> 00:07:59,378
So, this salad is similar to a
guacamole.
92
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So, I'm going to add more
avocado
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to make it nice and creamy.
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00:08:02,648 --> 00:08:11,090
♪
95
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See that? Nice and criss-cross.
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00:08:13,359 --> 00:08:15,361
You can never have enough
avocado.
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00:08:15,428 --> 00:08:17,930
It just makes it so creamy,
so delicious.
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00:08:20,867 --> 00:08:24,537
Look at all the colours. Vibrant
green of the avocados
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contrasting with the red
peppers.
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I tell you, this is going to go
great with my chicken.
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Mm.
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♪
103
00:08:35,615 --> 00:08:38,050
Now the chicken's ready.
104
00:08:38,117 --> 00:08:42,054
It has soaked up all the juices
from the stock.
105
00:08:42,121 --> 00:08:44,924
I'm just going to set it aside,
let it cool off.
106
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It's going to be so juicy.
107
00:08:50,863 --> 00:08:54,767
So, reina pepiada takes its name
from a famous beauty queen
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called Susana Duijm.
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She won the Miss Universe
Pageant back in the 50s
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and this famous arepero in
Caracas
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00:09:01,641 --> 00:09:03,976
wanted to name the sandwich
after her
112
00:09:04,043 --> 00:09:08,548
and now it's one of the most
famous arepas in Venezuela.
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♪
114
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Alright, we're ready to mix this
salad.
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Oh! The guasacaca with all the
flavours.
116
00:09:31,037 --> 00:09:33,239
Just going to put it in here
with the chicken.
117
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This would be a dish that we
would eat on arepas,
118
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we would eat when you're out,
like,
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partying, out with your friends
120
00:09:38,744 --> 00:09:40,379
in a night out in the city.
121
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Just ask for a good
(Speaking in Spanish),
122
00:09:42,582 --> 00:09:44,784
which is like a papaya juice.
123
00:09:44,850 --> 00:09:49,622
And reina pepiada is the perfect
cure when you just had
124
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a little bit too much fun.
125
00:09:54,293 --> 00:09:58,030
Now let's try it out.
126
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Mm.
127
00:09:59,465 --> 00:10:03,202
Mm. Brings me back home.
128
00:10:03,269 --> 00:10:05,438
I hope you make my arepas at
home
129
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'cause I'm pretty sure your
family is going to like them
130
00:10:08,007 --> 00:10:09,141
as much as mine.
131
00:10:09,208 --> 00:10:11,777
I'm going to show you two more
arepa recipes
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that are worthy of your next
dinner party.
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♪
134
00:10:22,955 --> 00:10:32,965
♪
135
00:10:36,402 --> 00:10:39,271
I'm working on an appetizer
that's going to blow
136
00:10:39,338 --> 00:10:40,373
your socks off.
137
00:10:40,439 --> 00:10:41,841
It's an arepa with shrimp.
138
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It's the perfect combination for
a warm, toasty,
139
00:10:45,544 --> 00:10:47,279
and steamy arepa.
140
00:10:47,346 --> 00:10:50,383
And it has a sofrito which is
just like a salsa,
141
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but a little bit better.
142
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♪
143
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So, in Venezuela, we would be
using a local hot pepper,
144
00:11:25,885 --> 00:11:29,889
but here, jalapenos
will do just fine.
145
00:11:29,955 --> 00:11:32,158
See that? You want to take those
seeds out. Control the heat.
146
00:11:32,224 --> 00:11:42,234
♪
147
00:12:08,027 --> 00:12:09,662
Going to mix it a little bit.
148
00:12:09,729 --> 00:12:13,099
Mm. Already smells great.
149
00:12:13,165 --> 00:12:16,769
Try a little bit. Perfect.
150
00:12:16,836 --> 00:12:19,705
We got an orange, think it's
going to go really well
151
00:12:19,772 --> 00:12:20,706
with our dish.
152
00:12:20,773 --> 00:12:30,783
♪
153
00:12:45,297 --> 00:12:48,367
So, in Mexico this would be
called a salsa,
154
00:12:48,434 --> 00:12:50,736
but in Venezuela, because we're
going to cook it,
155
00:12:50,803 --> 00:12:52,638
we like to call it a sofrito.
156
00:12:52,705 --> 00:12:54,707
So, here's a tip with garlic.
157
00:12:56,142 --> 00:12:59,011
The thinner you slice it,
the bigger the bite.
158
00:12:59,078 --> 00:13:02,114
I want my sofrito to have lots
of bite,
159
00:13:02,181 --> 00:13:04,316
so I'm going to cut it very,
very thinly.
160
00:13:08,320 --> 00:13:11,891
That's very thin. Lots of bite.
161
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♪
162
00:13:21,233 --> 00:13:24,637
You see this?
This is a 16 to 20 shrimp,
163
00:13:24,703 --> 00:13:27,406
which means there's about
between 16 and 20 of them
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per pound.
165
00:13:28,474 --> 00:13:32,645
Now I'm going to add some
garlic,
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some olive oil.
167
00:13:33,712 --> 00:13:35,981
(Sizzling)
Oh yeah.
168
00:13:36,048 --> 00:13:38,784
♪
169
00:13:38,851 --> 00:13:41,720
♪ Toujour amour ♪
170
00:13:41,787 --> 00:13:48,260
♪
171
00:13:48,327 --> 00:13:52,431
♪ (Man singing in Spanish) ♪
172
00:13:52,498 --> 00:13:55,334
♪ Toujour amour ♪
173
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Oh yeah.
174
00:13:58,537 --> 00:14:02,741
♪
175
00:14:02,808 --> 00:14:05,845
You just want to cook it until
the shrimp changes colour.
176
00:14:05,911 --> 00:14:07,713
I like my shrimp very tender.
177
00:14:07,780 --> 00:14:11,717
♪
178
00:14:11,784 --> 00:14:13,786
♪ Amour ♪
179
00:14:16,889 --> 00:14:19,124
So, this sofrito is just how I
like it.
180
00:14:19,191 --> 00:14:21,527
I left the little shrimp tails
in just for that bit
181
00:14:21,594 --> 00:14:22,628
of extra flavour.
182
00:14:22,695 --> 00:14:24,597
But, because they're going into
an arepa,
183
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I'm going to take them off.
184
00:14:25,965 --> 00:14:35,975
♪
185
00:14:40,179 --> 00:14:43,115
And I'm cutting it into bite
sizes 'cause I want
186
00:14:43,182 --> 00:14:44,783
small pieces in my arepa.
187
00:14:44,850 --> 00:14:47,119
For a little bit of extra
freshness,
188
00:14:47,186 --> 00:14:48,520
I'm going to add some cilantro.
189
00:14:48,587 --> 00:14:51,790
I didn't put the cilantro in
while I was cooking the sofrito
190
00:14:51,857 --> 00:14:53,826
because it just goes brown and
wilts
191
00:14:53,893 --> 00:14:56,695
and it looses all its oil.
192
00:14:56,762 --> 00:15:01,600
And then for an extra little
zing of acidity, some lemons.
193
00:15:04,470 --> 00:15:08,240
And now, my favourite part.
Let's put this puppy together.
194
00:15:08,307 --> 00:15:18,317
♪
195
00:15:21,820 --> 00:15:24,123
And, to top it all off, a little
bit of fresh cheese.
196
00:15:24,189 --> 00:15:27,526
I'm using mozzarella. You can
use anything you have at home.
197
00:15:33,499 --> 00:15:34,967
Mm.
198
00:15:35,034 --> 00:15:37,569
So messy, but really, really
good.
199
00:15:37,636 --> 00:15:40,306
Just like I'm in a beach in
Venezuela. Oh man.
200
00:15:40,372 --> 00:15:42,408
All of this really works
together.
201
00:15:42,474 --> 00:15:44,810
You can really feel the texture
of the shrimp,
202
00:15:44,877 --> 00:15:48,514
the sweet of the sofrito and the
acid of the citrus.
203
00:15:48,580 --> 00:15:50,849
Oh. It's just the perfect
combination.
204
00:15:50,916 --> 00:15:53,485
But, you know what really works
well together with an arepa?
205
00:15:53,552 --> 00:15:58,223
Carne machada, a slowly cooked
marinated steak.
206
00:15:58,290 --> 00:16:02,695
Mm. It's just going to blow your
mind.
207
00:16:02,761 --> 00:16:06,765
♪
208
00:16:09,101 --> 00:16:19,111
♪
209
00:16:23,849 --> 00:16:25,918
JUAN PABLO:
And now I'm going to make
210
00:16:25,985 --> 00:16:29,054
my favourite arepa filling,
211
00:16:29,121 --> 00:16:31,290
arepa pelua.
212
00:16:31,357 --> 00:16:35,427
Which is a sandwich piled high
with juicy,
213
00:16:35,494 --> 00:16:36,895
tender pulled beef
214
00:16:36,962 --> 00:16:41,266
and filled with heaps of cheddar
cheese.
215
00:16:41,333 --> 00:16:48,240
♪
216
00:16:48,307 --> 00:16:49,875
This is beef brisket.
217
00:16:49,942 --> 00:16:53,746
Traditionally we would use flank
steak,
218
00:16:53,812 --> 00:16:56,115
but I like to mix things up a
little bit.
219
00:16:56,181 --> 00:16:59,184
So, it's been marinating for a
couple hours in the fridge
220
00:16:59,251 --> 00:17:01,286
and I added Worcestershire
sauce,
221
00:17:01,353 --> 00:17:03,622
onions, some garlic,
222
00:17:03,689 --> 00:17:06,658
a little bit of vinegar, some
salt and pepper,
223
00:17:06,725 --> 00:17:09,128
and it's going to be so tender
and juicy
224
00:17:09,194 --> 00:17:11,897
once it comes out of the oven.
You won't even believe it.
225
00:17:11,964 --> 00:17:14,967
Now, I'm going to add a little
bit of water,
226
00:17:15,034 --> 00:17:17,936
just to cover the meat. And I'm
going to put some tin foil
227
00:17:18,003 --> 00:17:21,974
just to keep all those juices
nice and tender
228
00:17:22,041 --> 00:17:24,676
while it cooks in the oven.
229
00:17:24,743 --> 00:17:32,751
♪
230
00:17:34,453 --> 00:17:36,922
And now to kick off the sauce,
a little bit of tomato,
231
00:17:36,989 --> 00:17:39,124
onions, and red peppers.
232
00:17:39,191 --> 00:17:49,201
♪
233
00:18:06,151 --> 00:18:08,153
Now, some olive oil.
234
00:18:10,956 --> 00:18:12,825
The veg.
235
00:18:12,891 --> 00:18:16,695
(Sizzling)
236
00:18:16,762 --> 00:18:18,764
Ah! Can you hear it?
237
00:18:18,831 --> 00:18:20,399
Can you hear the sizzling?
238
00:18:20,466 --> 00:18:23,502
(Sizzling)
239
00:18:23,569 --> 00:18:25,170
And now, to bump up the flavours
240
00:18:25,237 --> 00:18:26,705
I'm going to add a little bit of
cumin,
241
00:18:26,772 --> 00:18:29,308
just to add a little bit of
earthiness to the sauce.
242
00:18:29,374 --> 00:18:39,384
♪
243
00:18:56,535 --> 00:18:57,903
Look at that meat, man.
244
00:18:57,970 --> 00:19:02,541
Look, it just flakes on its own.
It's nice and juicy,
245
00:19:02,608 --> 00:19:03,942
nice and tender.
246
00:19:04,009 --> 00:19:07,880
Check this out. Oh yeah.
See how it pulls?
247
00:19:07,946 --> 00:19:11,817
Look at this. Look at this.
This is what we want.
248
00:19:11,884 --> 00:19:14,953
It pulls very easily. Oh man.
Oh.
249
00:19:16,321 --> 00:19:17,890
Mm! So good!
250
00:19:17,956 --> 00:19:27,966
♪
251
00:19:32,905 --> 00:19:35,007
So, I'm not done cooking the
meat.
252
00:19:35,073 --> 00:19:36,808
I'm going to add it to the
vegetable that I had
253
00:19:36,875 --> 00:19:39,778
fried before, the sofrito.
254
00:19:39,845 --> 00:19:42,181
And remember the juices from the
marinade that were
255
00:19:42,247 --> 00:19:43,448
dripping in the oven?
256
00:19:43,515 --> 00:19:45,050
We're going to add some of that
as well.
257
00:19:45,117 --> 00:19:49,254
The beef is going to soak up all
of those flavours.
258
00:19:49,321 --> 00:19:50,422
For a little bit of extra
sauciness,
259
00:19:50,489 --> 00:19:54,026
a can of diced tomatoes.
260
00:19:54,092 --> 00:19:57,996
Oh, my mouth is watering.
261
00:19:58,063 --> 00:20:01,200
A little bit more cumin.
262
00:20:01,266 --> 00:20:02,401
(Sniffing)
263
00:20:02,467 --> 00:20:04,870
This smells just like Venezuela.
264
00:20:04,937 --> 00:20:14,947
♪
265
00:20:18,350 --> 00:20:20,152
It's time to make these.
266
00:20:20,219 --> 00:20:23,755
In Venezuela, we get these in
arepas all the time.
267
00:20:23,822 --> 00:20:26,291
So messy, so juicy,
268
00:20:26,358 --> 00:20:27,893
but so worth it.
269
00:20:27,960 --> 00:20:29,761
Full of flavour.
270
00:20:29,828 --> 00:20:32,764
Oh man, look at that.
271
00:20:32,831 --> 00:20:34,766
It's just the perfect sandwich.
272
00:20:34,833 --> 00:20:36,568
We're going to grab some cheese.
273
00:20:36,635 --> 00:20:39,972
Look at that, heaps of cheese,
274
00:20:40,038 --> 00:20:41,473
heaps of juice.
275
00:20:41,540 --> 00:20:45,644
All the flavours just dripping
from the arepa. Ah. Gorgeous.
276
00:20:45,711 --> 00:20:47,713
I can't wait to dig into this.
277
00:20:50,349 --> 00:20:52,551
Now I'm going to tell you a
little secret.
278
00:20:52,618 --> 00:20:54,920
This is how we do it back home
in Venezuela.
279
00:20:54,987 --> 00:20:57,155
One hand on the arepa,
280
00:20:57,222 --> 00:21:00,125
one hand on the cerveza.
281
00:21:00,192 --> 00:21:02,261
Mm.
282
00:21:06,164 --> 00:21:07,499
Mm!
283
00:21:07,566 --> 00:21:10,602
So good. You can taste the
marinade in the beef,
284
00:21:10,669 --> 00:21:13,572
the beef is really nice and
tender.
285
00:21:13,639 --> 00:21:16,942
I told you, it's messy,
but so worth it.
286
00:21:18,744 --> 00:21:21,780
The arepa is so versatile that
you can eat it like a toast
287
00:21:21,847 --> 00:21:23,148
with a little bit of butter,
288
00:21:23,215 --> 00:21:25,884
or you can just fill it with
whatever you have at home.
289
00:21:25,951 --> 00:21:29,988
This is why the arepa is the
most popular food in Venezuela.
290
00:21:30,889 --> 00:21:32,057
Enjoy!
291
00:21:32,124 --> 00:21:42,134
♪
32226
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