Yield: 24 portions
Portion Size: 2 arepas

Skirt Steak
Rosaritaź Green Chile Salsa44300 106883 cups
Red wine vinegar 1/4 cup
Water 1 cup
Skirt steak, trimmed 3 lb
Salt 2-1/2 tbsp
Water, warm 7-1/2 cups
Vegetable oil2-1/2 tbsp
Masarepa (precooked white cornmeal) 7-1/2 cups
Vegetable oil1/4 cup
Rosaritaź Green Chile Salsa44300 1068812 cups
Yellow onions, 1/4-inch diced, caramelized 2 cups
Oaxaca cheese, shredded 3 cups


  1. To make SKIRT STEAK: In a sauce pot, combine Rosaritaź Green Chile Salsa, red wine vinegar and water. Bring to a boil and reduce by 1/8th. Remove from heat and cool. Place skirt steak in a re-sealable bag with marinade; chill for 2 hours, or overnight.
  2. Remove steak and pat dry. Grill over medium-high heat until steak reaches an internal temperature of 145°F, about 5 minutes per side. Remove and let rest before slicing into 1/2-ounce slices.
  3. To make AREPAS: Preheat oven to 400°F.
  4. In a large mixing bowl, combine salt, water and 2-1/2 tablespoons oil. While stirring, add masarepa. Mix until combined (dough should be slightly wet). Allow to rest for 30 minutes. Using a 2-ounce scoop, create 48 balls. Roll balls into 3/4-inch thick disks, about 4 inches in diameter.
  5. Heat 1/4 cup oil in a nonstick pan over high heat. In batches, add the arepas and brown on both sides, then place on a parchment lined sheet pan. Bake in the oven until a hollow sound is made when tapped, about 20 minutes. Remove.
  6. To make ONE PORTION: Split two arepas and remove a small amount of bread.
  7. Fill each arepa with: 1/4 cup Rosaritaź Green Chile Salsa, 1 ounce skirt steak, 2 teaspoons onions and 2 tablespoons Oaxaca cheese.
  8. Return arepas to oven to melt cheese, about 3 minutes.
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