Pernil Arepas with Avocado Salsa

Ingredients

• For the Pernil Filling:
• 1 lb cooked pernil (shredded roast pork) 🥩
• 1 tbsp olive oil
• 0.5 small onion, diced
• 2 cloves garlic, minced
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.25 tsp black pepper
• 0.25 cup orange juice 🍊
• 0.25 cup fresh cilantro, chopped 🌿
• For the Arepas:
• 2 cups pre-cooked cornmeal (*masarepa*, like PAN brand)
• 2 ½ cups warm water
• 1 tsp salt
• 1 tbsp butter or oil (for cooking)
• For the Avocado Salsa:
• 1 ripe avocado, mashed 🥑
• 0.25 cup diced tomatoes 🍅
• 2 tbsp red onion, finely diced
• Juice of 1 lime 🍋
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Prepare the Pernil Filling
2. 2Heat olive oil in a pan over medium heat.
3. 3Sauté onions and garlic for 3 minutes until soft.
4. 4Add shredded pernil, cumin, paprika, oregano, black pepper, and orange juice.
5. 5Stir well and cook for 5 minutes, letting the flavors combine. Remove from heat and mix in fresh cilantro.
6. 62️⃣ Make the Arepas
7. 7In a large bowl, mix *masarepa*, warm water, and salt until a dough forms. Let it rest for 5 minutes.
8. 8Divide into 6 equal balls and flatten into ½-inch thick discs.
9. 9Heat butter or oil in a skillet over medium heat and cook arepas for 4-5 minutes per side, until golden and crispy.
10. 103️⃣ Prepare the Avocado Salsa
11. 11In a bowl, mash avocado and mix with tomatoes, red onion, lime juice, salt, and black pepper. Stir in fresh cilantro.
12. 124️⃣ Assemble & Serve
13. 13Slice the cooked arepas open and fill them with pernil.
14. 14Top with a generous spoonful of avocado salsa and serve warm!