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Veal, Spinach & Tomato Arepas

Prep Time:
15 mins.
Cook Time:
20 mins.


  • 1/2 pound veal cutlets
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 tablespoons olive oil
  • 2 green onions (1 oz.), sliced
  • 1 clove garlic, minced
  • 1 can (10 oz.) diced tomatoes and green chilies
  • 1/8 teaspoon salt
  • 2 cups packed baby spinach (about 2 1/2 oz.)
  • 4 arepas (5" diameter)
  • 1/4 cup crumbled Queso Blanco cheese (1 oz.)


  1. Pound veal cutlets into 1/4” to 1/8” thickness; cut veal cutlets into 1” strips. Place veal in bowl and toss with cumin and chili powder.
  2. Heat olive oil In 12” non-stick skillet over medium heat; add veal and cook 1 to 2 minutes. Remove veal to plate; keep warm. 
  3. To same skillet over medium heat, cook green onions and garlic 2 to 3 minutes. Add tomatoes and salt; over high heat, heat to boiling. Reduce heat to low; simmer 5 minutes until slightly reduced.
  4. Stir in spinach. Cook 3 to 4 minutes or until spinach wilts and is tender. Return veal and any juices to skillet; heat through.
  5. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
  6. Cut each arepa horizontally in half. Top bottom half of each arepa with some veal mixture. Sprinkle each with some cheese; replace arepa tops.

Source: Funded by the Beef Checkoff