Arepas with Pulled Pork and Pickled Onion might be just the hor d'oeuvre you are searching for. This recipe serves 60. One serving contains 76 calories, 6g of protein, and 4g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up arepa flour, peppercorns, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.
Ingredients you will need
Pickled Onion
Equipment you will use
Bowl
1
Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and vinegar.
Ingredients you will need
Orange Juice
Peppercorns
Allspice
Annatto
Oregano
Vinegar
Coffee
Garlic
Spices
Cumin
Ground Meat
Toast
Salt
Equipment you will use
Mortar And Pestle
Baking Pan
Knife
2
Add pork and rub meat all over with marinade. Marinate pork, covered and chilled, at least 2 hours.
Ingredients you will need
Dry Seasoning Rub
Meat
Pork
1
Preheat oven to 325F.
Equipment you will use
Oven
2
Bring pork to room temperature, then add water to baking dish and cover tightly with foil.
Ingredients you will need
Water
Pork
Equipment you will use
Baking Pan
Aluminum Foil
3
Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)
Equipment you will use
Oven
4
Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat.
Ingredients you will need
Meat
Pork
Equipment you will use
Cutting Board
5
Transfer meat and any juices accumulated on cutting board to baking dish.
Ingredients you will need
Meat
Equipment you will use
Cutting Board
Baking Pan
1
Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl.
Ingredients you will need
Milk
Equipment you will use
Sauce Pan
Bowl
2
Add butter to remaining 2 1/2 cups hot milk and stir until melted.
Ingredients you will need
Butter
Milk
3
Toss together arepa flour, sugar, salt, and mozzarella in a large bowl.
Ingredients you will need
Mozzarella
All Purpose Flour
Sugar
Salt
Equipment you will use
Bowl
4
Add hot milk with butter and stir until combined.
Ingredients you will need
Butter
Milk
5
Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands).
Ingredients you will need
Dough
Milk
6
Form 1 level tablespoon dough into a ball. Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray. Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened.
Ingredients you will need
Dough
Milk
7
Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total. (
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
8
Add more oil to skillet between batches as needed.)
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
9
Transfer to baking sheets as cooked.
Equipment you will use
Baking Sheet
10
Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion.
Ingredients you will need
Pickled Onion
Pork
Equipment you will use
Aluminum Foil
11
Serve warm.
12
Cooks' notes:Pickled onion can be made 2 days ahead and chilled, covered. Pulled pork can be made 2 days ahead, first marinated (up to 1 day), then cooked and shredded 1 day ahead and chilled, covered. Reheat, covered, in a 350F oven 10 to 15 minutes. Arepas can be made 1 day ahead and cooled completely, then chilled, covered. Reheat in oven before serving. Arepas can also be made 2 weeks ahead and frozen, layered between sheets of plastic wrap, in an airtight container. Thaw 30 minutes at room temperature before reheating.