Arepas with Carnitas and Sweet Potato

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pinch of yum

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(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

Kid-Friendly Dinner Sautéing Intermediate ...

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Preparation

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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!

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.

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Arepas with Carnitas and Sweet Potato

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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