Arepa Negra with Slow-Cooked Asado and Cheese Foam

"Create a detailed recipe for Arepa Negra con Asado Negro y Espuma de Queso Telita. The arepa dough is dyed black with squid ink for a shiny black color. The filling is shredded asado negro, which is beef slow-cooked in panela (papelón) and wine. On top, a light foam of queso telita made with a siphon is added. Garnish with pickled red onions and dehydrated black olive powder. Include ingredients and step-by-step instructions using imperial units."

Toad

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6/25/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Shiny black squid ink arepas filled with tender shredded asado negro, topped with airy queso telita foam, pickled onions, and black olive powder.

venezuelan beef gourmet slowcooked seafood foam

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Name: Arepa Negra with Slow-Cooked Asado and Cheese Foam
Yield: 6
Ingredients: 2 cups pre-cooked white cornmeal (arepa flour); 1 teaspoon squid ink; 1 ½ cups warm water; 1 teaspoon salt; 2 lbs beef chuck roast; 1 cup red wine; ½ cup panela (papelón), grated or finely chopped; 1 medium onion, sliced; 4 cloves garlic, minced; 2 bay leaves; 1 tablespoon Worcestershire sauce; Salt and black pepper to taste; 8 oz queso telita cheese, crumbled; 1 cup whole milk; ½ teaspoon xanthan gum or 1 teaspoon soy lecithin (for foam stability); 1 medium red onion, thinly sliced; ½ cup apple cider vinegar; 1 tablespoon sugar; 1 teaspoon salt; ½ cup black olives, pitted and dehydrated; Olive oil for cooking

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