Arepas | How to make stuffed arepas

corn flour

🥗Healthier: whole grain corn flour

💰Cheaper: cornmeal

Whole grain corn flour is more nutritious, while cornmeal is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese offers a healthier option, while processed cheese can be more budget-friendly.

meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey is a healthier protein choice, while chicken thighs are often cheaper than other cuts.

Start with 2 cups of pre-cooked white corn flour.

Add 1 teaspoon of vegetable oil and 2 cups of warm water to the flour.

Knead the ingredients together until a dough forms, which should only take a few seconds.

Let the dough rest for 30 minutes.

After resting, divide the dough into 8 equal pieces and flatten each piece to about a quarter inch thick.

Heat a cast iron pan and coat the bottom with enough oil to cover it.

Get the pan really hot before adding the flattened dough discs.

Cook the discs until golden brown on both sides, then remove them from the heat and place on a cooling rack.

For the meat, take a pork shoulder and cut off the skin, leaving some fat for flavor.

Cut the pork into even pieces, ensuring they are small enough to cook quickly but large enough to pull apart later.

Season the meat with a spice rub made of 2 parts oregano, 2 parts cumin, and 1 part black pepper.

Heat oil in a pot until super hot, then sear the meat on all sides without burning the spice rub.

Add the meat to the pot along with 1 whole diced onion, 1 jalapeno pepper, 2 cloves of garlic, and 1 bay leaf.

Bring the mixture to a boil, then let it simmer for 2 hours or until the meat is tender enough to pull apart by hand.

Keep the leftover stock for flavor, then re-add the pork to the stock and let it cook until there's no more liquid.

For marinated red cabbage, remove the core and shred half a cabbage.

Peel and julienne 3 carrots, then chiffonade coriander.

Add 50 grams of salt, 50 grams of sugar, and 250 milliliters of vinegar to the cabbage mixture.

For pico de gallo, dice 3 tomatoes and 1 whole onion, then julienne more coriander.

Add the juice of half a lemon and 2 tablespoons of olive oil to the pico de gallo and mix it up.

For guacamole, cut an avocado carefully, then add a pinch of cumin, a pinch of salt, pepper, coriander, and the juice of half a lemon.

Assemble the arepas like a sandwich with the fillings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens