Arepas with Corn and Pulled Pork

Name: Arepas with Corn and Pulled Pork
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 Tbsps butter, melted; 184 grams pouch Betty cornbread & muffin mix; 6 servings Chopped fresh cilantro, if desired; 6 servings Lime wedges, if desired; 3 Tbsps milk; 57 grams 1/2 cup shredded Monterey Jack cheese; 355 milliliters cooked pulled pork; 79 milliliters crumbled queso fresco cheese; 312 grams can whole kernel sweet corn, drained

You can never have too many main course recipes, so give Arepas with Corn and Pulled Pork a try. One serving contains 343 calories, 17g of protein, and 17g of fat. This recipe serves 6. A mixture of kernel corn, betty cornbread & muffin mix, lime wedges, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.

Ingredients you will need

Monterey Jack Cheese

Cornbread Mix

Butter

Corn

Milk

Equipment you will use

Bowl

To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.

Ingredients you will need

Cornbread

Equipment you will use

Frying Pan

To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco.

Ingredients you will need

Queso Fresco

Pulled Pork

Corn

Sprinkle with cilantro, and serve with lime wedge.

Ingredients you will need

Lime Wedge

Cilantro

Equipment

Bowl

Frying Pan

Ingredients

Servings:

3Tbsps

butter, melted 184grams

pouch Betty cornbread & muffin mix 6servings

Chopped fresh cilantro, if desired 6servings

Lime wedges, if desired 3Tbsps

milk 57grams

1/2 cup shredded Monterey Jack cheese 355milliliters

cooked pulled pork 79milliliters

crumbled queso fresco cheese 312grams

can whole kernel sweet corn, drained

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pulled Pork. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try La Celia Pioneer Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.