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A little Latin Flavor
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TonyA
Posts: 583
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 ...
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 ...
Comments
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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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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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