Arepas with Carnitas and Sweet Potato
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(36)
Ingredients
8 arepas
- 2 cups precooked cornmeal
- 2 teaspoons salt
- 2 1/2 cups warm water
- Oil for pan frying
- Carnitas or Chipotle Shredded Chicken
- Magic Green Sauce or other sauce
- Black beans
- Sweet potatoes, sliced into thin pieces and sautéed in olive oil and salt until softened
- Red onions (pickled)
- Cotija cheese
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Preparation
Step 1
Combine your ingredients: Mix the precooked cornmeal and the salt. Add the water and whisk to remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes.
Step 2
Form the arepas: Using your hands, divide the dough into 8 pieces. Roll each piece into a ball and flatten it gently to create a disk, about 1 inch thick.
Step 3
Fry the arepas: Heat a thin layer of oil (about 1/4 inch deep) in a large heavy skillet over medium heat. Add the arepas and fry for about 6 minutes on both sides. The arepas should get a dry fried exterior without getting overly brown. Set on paper towels to drain and cool.
Step 4
Assemble: Cut the arepas in half and stuff with your fillings!
Step 5
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Chef's notes
Nutrition info is just for arepas.
Arepas can be stored in a sealed container in the fridge for up to 3-4 days.
Pickled onions:
Thinly slice 1 red onion. Place the sliced onion in a jar, fill it about 1/3 of the way with white vinegar and the rest with water. Add a pinch of salt, a pinch of sugar, give it a good shake, and toss it in the fridge for a couple hours to pickle them.
