Lunch: Pork-and-Cheese Arepas with Tangy Cabbage Slaw

Ingredients

2 cups masa harina, preferably Maseca brand
1 3/4 cups plus 2 tablespoons warm water
Kosher salt
2 cups finely shredded red cabbage
1/4 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1/2 pound roast pork, shredded
4 ounces sharp cheddar cheese, shredded (1 cup)
Hot sauce, for seasoning
Vegetable oil, for frying
Sliced pickled jalapeños, cilantro and sour cream, for serving

Instructions

In a bowl, mix the masa harina, water and 1 teaspoon of salt to form a soft dough. Cover with plastic wrap and let stand for 15 minutes.
Meanwhile, in another bowl, toss the cabbage, onion and vinegar. Season with salt.
In a small bowl, combine the pork and cheddar and season with salt and hot sauce. Form the pork filling into 4 compact balls.
Form the dough into 4 balls and cover with plastic wrap. Working with one ball at a time, flatten it on a sheet of plastic wrap to a 7-inch round. Place a pork filling ball in the center of the dough. Bring the dough up to cover the filling. Gently flatten the ball into a 4-inch patty and patch any holes or tears. Repeat with the remaining dough and filling.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the arepas and fry over high heat, turning once, until golden, crisp and heated through, about 6 minutes. Drain on paper towels and transfer to plates. Using a slotted spoon, mound the cabbage slaw on top of the arepas and serve with jalapeños, cilantro and sour cream.

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