Pernil Arepas with Avocado Crema

Ingredients

• For the Arepas:
• 2 cups PAN masarepa (precooked cornmeal) 🌽
• 2½ cups warm water 💧
• 1 tsp salt 🧂
• 1 tbsp vegetable oil (plus more for cooking) 🛢️
• For the Pernil Filling:
• 2½ cups shredded pernil (leftover or fresh) 🍖
• 1 tbsp sofrito (optional) 🧅
• 1 tsp olive oil 🫒
• 1 tsp adobo or all-purpose seasoning 🌿
• 0.5 tsp cumin 🌰
• For the Avocado Crema:
• 1 ripe avocado 🥑
• 0.25 cup sour cream or Greek yogurt 🥄
• Juice of 1 lime 🍋
• 1 clove garlic 🧄
• Salt to taste 🧂
• 2–3 tbsp water (as needed) 💧
• Optional Toppings:
• Pickled red onions 🧅
• Fresh cilantro 🌿
• Crumbled queso fresco 🧀

Instructions

1. 1Make the Arepa Dough:
2. 2In a large bowl, combine warm water and salt. Slowly mix in the masarepa using your hands until a soft, moldable dough forms ✋. Let it rest for 5 minutes.
3. 3Shape the Arepas:
4. 4Divide dough into 8 equal balls ⚪ and flatten into ½-inch thick discs.
5. 5Cook the Arepas:
6. 6Heat a skillet over medium heat with oil. Cook arepas for 4–5 minutes per side until golden and slightly crispy 🔥. Set aside.
7. 7Warm the Pernil:
8. 8In a pan, heat olive oil and sofrito. Add pernil, adobo, and cumin. Stir until warmed and a little crispy at the edges (about 5–7 minutes) 🍳.
9. 9Make the Avocado Crema:
10. 10Blend avocado, sour cream, lime juice, garlic, and salt until smooth 🌀. Add water to thin to your liking.
11. 11Assemble:
12. 12Slice arepas open like a pocket, stuff with pernil, drizzle with avocado crema, and top with your favorite add-ons 🧅🌿🧀.