Lynn's Pork Fat Arepas
1/4 to 1/2 cup vegetable oil, for pan-frying
1 cup masa harina
1 tablespoon Essence, plus more for dusting see below
Pinch sugar
1 cup milk, hot
1 tablespoon bacon grease
1/2 cup grated queso blanco, or mozzarella, plus 1/4 cup for topping
1/3 cup chopped roast pork, or chopped smoked ham
1 tablespoon minced jalapeno or serrano peppers
1 teaspoon minced garlic
Sour cream, optional accompaniment
Heat about 1/4-inch of oil in a large, heavy skillet
or saute pan over medium heat.
In a large bowl, combine the masa, Essence, and sugar. Whisk in the milk,
using as few strokes as possible. Add the bacon grease, queso blanco, roast
pork, jalapeno, and garlic and stir to combine, being careful not to overwork
the dough. Bring together into a ball.
Using your hands, form the dough into smaller balls and form into smooth
patties 4-inches in diameter, about 1/2 to 3/4-inch thick. Refrigerate until
ready to use.
Cook the arepas in batches until golden, about 6 minutes per side, turning
and lowering the heat as necessary if they begin to brown too quickly, and
pressing down with a spatula to flatten slightly as they cook. Remove and drain
on paper towels, seasoning lightly with Essence. Repeat with the remaining
batter, adding more oil as needed. Sprinkle each arepa with some of the
remaining cheese and serve hot with the sour cream, if desired.
Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
1. Combine all the ingredients in a small mixing bowl and blend well. Store in
an airtight container in your spice cabinet for up to 3 months. Makes about 1
1/2 cups. One serving is 2 Tbsp.
One
word frees us of all the weight and pain in life. That word is love.
-
Sophocles
Wisdom is the supreme part of happiness.
- Sophocles