Arepas

Ingredients

• 2 cups (305g) precooked corn flour
• 2 cups (475g) lukewarm (80° to 90°F) water
• ¾ teaspoon salt
• (1 cup shredded mozzarella, queso blanco, or other mild cheese [4 oz or 115g])
• ¼ cup (50g) vegetable oil
• Shredded cheese, such as mozzarella or queso blanco
• Hide ingredients for Braised Carnitas, Braised Pulled Pork, or any shredded and cooked beef or chicken 1 Braised Carnitas, Braised Pulled Pork, or any shredded and cooked beef or chicken (opens in new tab) Braised Carnitas, Braised Pulled Pork, or any shredded and cooked beef or chicken
  • 3 pounds untrimmed boneless pork shoulder, cut into 1 ½-inch cubes
  • 2 cups water
  • 5 unpeeled garlic cloves, lightly smashed
  • Zest of 1 orange, removed in wide strips with a vegetable peeler
  • 2 bay leaves
  • 1 tablespoon salt
  • Cooked long-grain rice or tortillas
  • Any salsa, Mexican Adobo Sauce, or Habanero-Citrus Hot Sauce
  • Cilantro sprigs
  • Sliced avocado
  • Lime wedges

  Sub-recipe steps

  1. Place in a Dutch oven: 3 pounds untrimmed boneless pork shoulder, cut into 1 ½-inch cubes; 2 cups water; 5 unpeeled garlic cloves, lightly smashed; Zest of 1 orange, removed in wide strips with a vegetable peeler; 2 bay leaves; 1 tablespoon salt
  2. Bring to a boil, reduce the heat, and simmer, covered, for 1 ½ hours. Uncover the pot and remove the garlic cloves, zest, and bay leaves. Increase the heat to medium and cook, stirring occasionally, until all of the water has evaporated. Immediately reduce the heat to medium-low and fry the pork in its own fat until golden and crispy. Serve in Tacos or Tortas, or accompanied with: Frijoles de la Olla or Refried Beans; Cooked long-grain rice or tortillas; Any salsa, Mexican Adobo Sauce, or Habanero-Citrus Hot Sauce; Cilantro sprigs; Sliced avocado; Lime wedges
• Cooked black beans