Best Seller Arepa Kit – 12 Pack

This combo pack includes two of Doggi’s best-selling arepas: Santa Barbara (stacked with sliced marinated top sirloin flap steak, tomato, avocado, and shredded aged white cheese), and Mexicana (with marinated top sirloin flap steak and freshmade guacamole)!

Arepas – South American corn pockets stuffed with a wide variety of fillings – are one of the most delicious and satisfying comfort foods in existence, and for over a decade, Doggi’s has been Miami’s destination for absolutely out-of-this world Venezuelan arepas. Founded by brothers Giovanni and Carlos Esteves (along with their mother, Yoleida) as a hot dog cart in 2010, Doggi’s has since become so popular that it’s expanded to four Miami-area brick-and-mortar locations. This is a true taste of Venezuela, and it’s shipping nationwide!

MORE DETAILS

This package serves 12 people and includes

• Santa Barbara Arepas Kit (Makes 6 Arepas)
  • 6 Arepas
  • Sirloin Flap Steak (1.5 lbs.)
  • Marinade Sauce (8 oz.)
  • 1 Tomato, sliced
  • 4 Haas Avocados, sliced
  • White-Aged Cheese, shredded (12 oz.)
  • Parsley Sauce (8 oz.)
  • 6 Arepa Wrapping Papers
• Arepas Mexicana Kit (Makes 6 Arepas)
  • 6 Arepas
  • Sirloin Flap Steak (1.5 lbs.)
  • Marinade Sauce (8 oz.)
  • Pico de Gallo (8 oz.)
  • 4 Haas Avocados, sliced
  • 4 Limes, sliced (approx. 6 oz.)
  • Spicy Sauce (8 oz.)
  • Parsley Sauce (8 oz.)
  • 6 Arepa Wrapping Papers

INSTRUCTIONS / STORAGE

• Doggi’s Arepa Bar ships Monday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys.

• Arepas ship frozen with ice packs, may thaw in transit.
• Upon arrival, streaks may be kept frozen for up to 30 days or in the refrigerator for up to 2 days.
• Marinade, Spicy, and Parsley Sauces may be stored in the refrigerator for up to 2 weeks in the original vacuum-sealed package.
• For optimal freshness use all the Pico de Gallo/Guacamole or store excess up to 2 days.
• Arepas and cheese may be stored in the refrigerator for up to 5 days.
• Freezing the arepas and cheese is not recommended.

To Serve

Santa Barbara Arepas

• Defrost the steak in the refrigerator at least 12 hours prior to cooking.
• Remove the steak from the refrigerator, giving it enough time to come to room temperature, and marinate for 4 minutes. (The temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the pan you risk toughness)
• Heat your pan or skillet to medium heat. Ensure that the arepas are room temperature prior to starting.
• Pre-heat the oven or air fryer at 380ºF.
• Once the pre-heat temperature is reached, place arepas in the oven or air fryer for 15 min.
• Make sure steak has been soaked in marinate sauce thoroughly.
• Place steak in skillet and cook, we recommend cooking it medium rare, about 4 minutes on each side (130-140 ºF internal temperature).
• Take the steak out of your skillet and let it rest for 3 minutes in a platter.
• Cut steak into squares.
• Place sliced tomato and avocado onto a plate or platter and place with shredded cheese into prep platter.
• Align your platters from left to right: Steak, Tomatoes, Avocados, and Cheese.
• Grab the wrapping paper and form a pocket where the Arepa will be held.
• Place the Arepa into the center of the pocket making sure it covers half of the Arepa. Fold the excess edges of the wrapping paper around the back.
• Place the Arepa flat on a surface, and with a butter knife serrate the ridge from one end to another following a half-circle pattern making sure that you don’t cut through to the other end of the Arepa.
• Once you have created an opening around the edges, carve towards the center of the arepa to allow the arepa to open like a clamshell so that you can insert the ingredients.
• Place ingredients individually into the arepa stacking them on top of each other in order: Steak, Tomatoes, Avocados, and Cheese.
• Top with our mouthwatering parsley sauce and enjoy!

Arepas Mexicana

• Defrost the steak in the refrigerator at least 12 hours prior to cooking.
• Remove the steak from the refrigerator, giving it enough time to come to room temperature, and marinate for 4 minutes. (The temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the pan you risk toughness)
• Heat your pan or skillet to medium heat. Ensure that the arepas are room temperature prior to starting.
• Pre-heat the oven or air fryer at 380ºF.
• Once the pre-heat temperature is reached, place arepas in the oven or air fryer for 15 min.
• Make sure steak has been soaked in marinate sauce thoroughly.
• Place steak in skillet and cook, we recommend cooking it medium rare, about 4 minutes on each side (130-140 ºF internal temperature).
• Take the steak out of your skillet and let it rest for 3 minutes in a platter.
• Chop steak roughly or Cut steak into squares.
• Remove Pico de Gallo from packaging and place in a large bowl
• Mash the avocado using either a fork or a potato masher.
• Add the mashed avocado to the Pico de Gallo and the juice of 4 limes. Mix it and add salt to taste
• Serve the guacamole on a platter.
• Align your platters as follows from left to right: steak, guacamole.
• Grab the wrapping paper and form a pocket where the Arepa will be held.
• Place the Arepa into the center of the pocket making sure it covers half of the Arepa. Fold the excess edges of the wrapping paper around the back.
• Place the Arepa flat on a surface, and with a butter knife serrate the ridge from one end to another following a half-circle pattern making sure that you don’t cut through to the other end of the Arepa.
• Once you have created an opening around the edges, carve towards the center of the arepa to allow the arepa to open like a clamshell so that you can insert the ingredients.
• Place ingredients individually into the arepa stacking them on top of each other following the mise en place; sirloin steak on the bottom and guacamole on the top.
• Enjoy!

Ingredients

• Santa Barbara Arepas – Sirloin Flap Steak, Tomato, Haas Avocados, White-aged Cheese
• Mexicana Arepas – Sirloin Flap Steak, Pico De Gallo, Hass Avocados, Limes
• Pabellon Criollo Arepas – Beef, Water, Tomato Paste, Red Bell Pepper, White Onion, Salt, Corn Oil, Cilantro, Paprika, Green Onion, Garlic, Cumin, Black Pepper, Bay Leaf, Black Beans, Shredded Fresh White Cheese, Ripe Plantains
• Arepas – Water, Corn Flour, Corn Oil, Salt.
• Marinade Sauce – Corn Oil, Vinegar, Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavor, Garlic Powder), Lime Juice, Salt, Garlic, Oregano, Black Pepper, Parsley.
• Parsley Sauce – Mayonnaise (Soybean Oil, Water, Egg Yolks, Distilled Vinegar, Sugar, Salt, Spices, Calcium Disodium Edta [to Protect Flavor]), Water, Vinegar, Garlic, Parsley.
• Spicy Sauce – Tomatoes, Onion, Red Pepper, Habaneros, Garlic, Salt, Vinegar, Honey, Paprika, Cilantro.
• Guasacaca Sauce – Green Pepper, Onion, Vinegar, Corn Oil, Salt, Garlic, Black Pepper, Cilantro.

Allergens -This product is produced in a facility that also processes eggs, dairy, wheat, and garlic.