Melted Cheese Arepas and Pulled Pork Arepas

Midday

Chef Lesli from Harmons joined Midday with two delcicious recipes for Arepas.

Melted Cheese Arepas
From Chef Lesli Sommerdorf for Harmons

Serves 6

Ingredients

  • 2 cups masarepa, dehydrated cooked corn meal
  • About 2 cups hot water
  • 1 Tbsp canola oil
  • Salt
  • 2 Tbsp butter
  • 6 slices mozzarella cheese

In a medium bowl, add masarepa, 1 1/2 cups water, oil, and salt and knead with hands until dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water 1 tablespoon at a time until dough is supple and smooth but not sticky. Cover and set aside for 5 minutes.

Divide dough into 6 even pieces and roll into balls. Working on a cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4″ in diameter and 1/2″ thick.

In a large nonstick frying pan over medium-low heat, melt the butter. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer.

Split the arepas using a knife as you would do with an English muffin and stuff with 1 slice of cheese. Place the stuffed arepas back in the pan over medium-high heat and cook 2 minutes on each side or until the cheese is melted.


Pulled Pork Arepas
From Chef Lesli Sommerdorf for Harmons
Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in white or yellow varieties. Popular brands include Goya and P.A.N.

Serves 4

Ingredients:

  • 1 1/2 cups masarepa, dehydrated cooked corn meal
  • About 1 1/2 cups water
  • 1 tsp canola oil
  • Salt
  • 1 Tbsp butter
  • Harmons Spoon roast

Instructions:
Adjust oven rack to middle position and preheat oven to 325 degrees.

In a medium bowl, add masarepa, 1 cup water, oil, and salt and knead with hands until dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water 1 tablespoon at a time until dough is supple and smooth but not sticky. Cover and set aside for 5 minutes.

Divide dough into 4 even pieces and roll into balls. Working on a cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4″ in diameter and 1/2″ thick.

In a nonstick frying pan over medium-low heat, melt butter. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve with spoon roast.

www.harmonsgrocery.com

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