AREPAS – VENEZUELAN CORNCAKES

by Chef Al Tineo

PREP TIME:15 minutes

COOKING TIME:20 minutes

SERVES:8-10

2 cups Cornmeal (from Venezuela)

½ teaspoon salt

2½ cups of hot water

1 tablespoon vegetable oil

In a large bowl, mix the cornmeal and salt.  Pour the water and mix with a spoon.  Cover with a towel and let the dough rest for 5 minutes.  With your hands, shape the dough into balls and press then to form patties of 3” in diameter by 3/4 “thick.  Pre-heat oven to 425 ºF.  Heat a large skillet or griddle to medium-high heat.  Grease the skillet with small amount of oil and sauté each side of the Arepas to a lightly brown color – approximately 5 minutes per side.  Transfer to the oven and bake for 15-20 minutes until they sound hollow when tapped.  Take out of the oven and fill with desirable filling.  Serve immediately.

Filling:

1 pound lean boneless pork, chopped

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 small green bell pepper, seeded and finely chopped

2 medium tomatoes, peeled and chopped

1 tablespoon small pimiento-stuffed green olives, chopped

1 tablespoon capers

1 tablespoon seedless raisins

¼ cup dry sherry

1 teaspoon Aliño Criollo (*see recipe below)

Place pork in a medium size saucepan and barely cover with water.  Cover and simmer for 30 minutes or until tender.  Remove meat and set aside on a plate to cool reserving the broth.  When cool, shred the meat and place on a small bowl.  Add oil to a large skillet and heat to medium heat.  Stir in onion and green pepper and sauté until softened.  Stir in pork and sauté for 2 minutes.  Add tomatoes, olives, capers, raisins, sherry and Aliño Criollo.  Stir until ingredients are combined, adding some of the reserved pork stock if the mixture seems too dry.  Simmer uncovered for 15 minutes. 

*Aliño Criollo: 

1 clove garlic, minced

11/2 teaspoon ground cumin

1 tablespoon annatto seeds, ground

¼ teaspoons freshly ground black pepper

1 tablespoon oregano, minced

3 tablespoons sweet paprika

Mix all ingredients and keep in a small jar stored in a cool place.