Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.
Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.
7 tablespoons (about) butter
1 red bell pepper, diced
6 ears fresh corn kernels cut from cobs
(about 6 cups total)
1/2 small yellow onion, chopped
1 cup whole milk
3 large eggs
1 1/2 cups all-purpose flour
1 cup medium stone-ground cornmeal
Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add red pepper and saute until just tender, about 4 minutes. Set aside.
Blend fresh corn kernels and onion in food processor until pureed but still lumpy. Pulse in milk and eggs. Transfer mixture to large bowl. Stir in red bell pepper mixture. Stir in flour and cornmeal.
Working in batches, melt 1 tablespoon butter in heavy large griddle over medium heat. Using 2 tablespoons batter for each arepa, spoon batter onto griddle. Cook until arepas are golden and cooked through, about 4 minutes per side. Transfer arepas to warm plate