PULLED PORK AREPAS
Say good-bye to hamburger buns. Barbecued pulled pork just found a new home in arepas (griddled Venezuelan corn patties). Topped with a creamy cilantro and lime-spiked slaw, these American South-meets-South America pockets are a worthy mash-up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick.
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
- When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw.
AREPAS WITH CORN AND PULLED PORK
Looking for a delicious dinner that's ready in 20 minutes? Then check out these pork Arepas featuring Betty Crocker™ cornbread & muffin mix and corn. Use one-and-a-half cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed for extra-easy prep.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.
- To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.
- To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with lime wedge.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 7 g, TransFat 0 g
AREPAS WITH PULLED PORK AND PICKLED ONION
Categories Fruit Juice Onion Pork Bake Marinate Cocktail Party Cinco de Mayo Vinegar Mozzarella Orange Spice Pan-Fry Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 26
Steps:
- Make pickled onion:
- Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.
- Marinate pork while onion chills:
- Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and chilled, at least 2 hours.
- Cook pork while onion chills:
- Preheat oven to 325°F.
- Bring pork to room temperature, then add water to baking dish and cover tightly with foil. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)
- Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat. Transfer meat and any juices accumulated on cutting board to baking dish.
- Make arepas while pork cooks:
- Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl. Add butter to remaining 2 1/2 cups hot milk and stir until melted.
- Toss together arepa flour, sugar, salt, and mozzarella in a large bowl. Add hot milk with butter and stir until combined. Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands).
- Form 1 level tablespoon dough into a ball. Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray. Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened.
- Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total. (Add more oil to skillet between batches as needed.) Transfer to baking sheets as cooked.
- Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion. Serve warm.
HOMEMADE AREPAS
It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg
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