Follow these steps for perfect results
masa harina
preferably Maseca brand
warm water
warm water
kosher salt
red cabbage
finely shredded
red onion
very thinly sliced
red wine vinegar
roast pork
shredded
sharp cheddar cheese
shredded
hot sauce
vegetable oil
pickled jalapenos
sliced
cilantro
sour cream
In a bowl, mix the masa harina, water and salt to form a soft dough.
Cover with plastic wrap and let stand for 15 minutes.
In another bowl, toss the shredded red cabbage, thinly sliced red onion, and red wine vinegar.
Season the cabbage slaw with salt to taste.
In a small bowl, combine the shredded roast pork and shredded cheddar cheese.
Season the pork and cheese filling with salt and hot sauce to taste.
Form the pork filling into 4 compact balls.
Form the dough into 4 balls and cover with plastic wrap.
Working with one dough 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 flattened dough.
Bring the dough up and around to completely cover the filling, creating a sealed ball.
Gently flatten the filled ball into a 4-inch patty, patching any holes or tears in the dough.
Repeat with the remaining dough and filling to create 4 arepas.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering and hot.
Carefully add the arepas to the hot oil in the skillet.
Fry the arepas over high heat, turning once, until golden brown, crisp, and heated through, about 6 minutes total.
Drain the fried arepas on paper towels to remove excess oil.
Transfer the drained arepas to plates for serving.
Using a slotted spoon, mound the tangy cabbage slaw on top of the arepas.
Serve the arepas with sliced pickled jalapenos, fresh cilantro, and sour cream.
Expert advice for the best results
Make the slaw ahead of time to allow the flavors to meld.
Adjust the amount of hot sauce to your spice preference.
Ensure the oil is hot enough before frying to prevent soggy arepas.
Everything you need to know before you start
15 minutes
Slaw can be made ahead.
Mound the cabbage slaw generously on top of the arepas. Garnish with extra cilantro and jalapenos.
Serve with a side of black beans and rice.
Offer a variety of hot sauces for different spice levels.
Pairs well with the savory and slightly spicy flavors.
Complements the tanginess of the slaw.
Discover the story behind this recipe
Arepas are a staple food in Venezuela and Colombia, often eaten daily.
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