Pork and Cheese Arepas with Tangy Cabbage Slaw

By Heritage330

Ingredients

• 1/4 small red onion, very thinly sliced
• 2 tablespoons red wine vinegar
• 1 3/4 cups plus 2 tablespoons warm water
• Kosher salt
• Hot sauce, for seasoning
• Vegetable oil, for frying
• Sliced pickled jalapeños, cilantro and sour cream, for serving
• 2 cups finely shredded red cabbage
• 2 cups masa harina, preferably Maseca brand
• 1/2 pound roast pork, shredded
• 4 ounces sharp cheddar cheese, shredded (1 cup)

Details

Servings 4

Preparation

Step 1

In a bowl, mix the masa harina, water and 1 teaspoon of salt to form a soft dough. Cover with plastic wrap and let stand for 15 minutes.

Meanwhile, in another bowl, toss the cabbage, onion and vinegar. Season with salt.

In a small bowl, combine the pork and cheddar and season with salt and hot sauce. Form the pork filling into 4 compact balls.

Form the dough into 4 balls and cover with plastic wrap. Working with one 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 dough. Bring the dough up to cover the filling. Gently flatten the ball into a 4-inch patty and patch any holes or tears. Repeat with the remaining dough and filling.

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the arepas and fry over high heat, turning once, until golden, crisp and heated through, about 6 minutes. Drain on paper towels and transfer to plates.

Using a slotted spoon, mound the cabbage slaw on top of the arepas and serve with jalapeños, cilantro and sour cream.

NOTE: Shredded chicken can be used in place of pork.

MAKE AHEAD: The uncooked arepas can be stacked between sheets of plastic wrap and refrigerated overnight. Bring the arepas to room temperature before frying.