Pernil Arepas with Guava BBQ Sauce

Ingredients

• For the Arepas:
• 1 cup pre-cooked white cornmeal (Harina PAN) 🌽
• 1¼ cups warm water 💧
• 0.25 tsp salt 🧂
• 1 tsp butter or oil for cooking 🧈
• For the Pernil Filling:
• 1½ cups leftover pernil (shredded) 🍖
• 1 garlic clove, minced 🧄
• 0.5 tsp oregano 🌿
• 1 tbsp oil for sautéing 🛢️
• For the Guava BBQ Sauce:
• 0.25 cup guava paste 🍬
• 0.25 cup ketchup 🍅
• 1 tbsp apple cider vinegar 🍎
• 0.5 tsp smoked paprika 🌶️
• Pinch of salt 🧂
• 2 tbsp water 💦

Instructions

1. 1Make the Arepas: In a bowl, combine warm water and salt. Slowly add the cornmeal, mixing until a dough forms. Let rest for 5 minutes. Shape into 4 thick discs.
2. 2Cook Arepas: Heat a nonstick skillet with butter or oil. Cook arepas on medium heat for 5–6 minutes per side, until golden and slightly crisp.
3. 3Prepare the Pernil Filling: Heat oil in a pan, add minced garlic and shredded pernil. Sprinkle in oregano and sauté until warm and aromatic, about 5–7 minutes.
4. 4Make the Guava BBQ Sauce: In a saucepan, melt guava paste over low heat with ketchup, vinegar, paprika, water, and a pinch of salt. Stir until smooth and silky.
5. 5Assemble: Slice each arepa in half (like a pocket), fill with warm pernil, and drizzle or generously spoon the guava BBQ sauce inside. Serve warm! 🍴