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A little Latin Flavor

TonyATonyA Posts: 566
edited September 2012 in EggHead Forum
I remember I was excited to see someone else on here eating pulled pork with arepas; we do it a lot. It puts a different twist on pernil although I do suggest everyone try traditional preparation at some point.

We cook our arepas on a cast iron skillet with no additional oil. The exterior gets a crispy char that pairs well with barbecued pork.

The sauce here is kind of a fire roasted sofrito emulsion. Then a little cilantro and lime.

Hard to call this leftovers ...
IMAG0203.jpg 294.8K
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Comments

  • Forgive me but please explain.. arepas? Looks very good and I would love to try it. Do you mean the wrap/brad item?
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  • TonyATonyA Posts: 566
    Yeah, sorry about that. They are pretty much fine cornmeal and water. My wife is half Colombian so they are a staple in my house. We wonder if they would be an acquired taste but we love them.
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  • Looking good man!  I had some pulled pork patacones on Saturday. 
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  • TonyA said:
    Yeah, sorry about that. They are pretty much fine cornmeal and water. My wife is half Colombian so they are a staple in my house. We wonder if they would be an acquired taste but we love them.

    I bet they are wonderful, thank you.
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