Pernil-Stuffed Arepas with Spicy Avocado Sauce

Ingredients

• For the Arepas:
• 2 cups pre-cooked white cornmeal (Harina P.A.N.) 🌽
• 2 ½ cups warm water 💧
• 1 tsp salt 🧂
• 1 tbsp vegetable oil (plus more for cooking) 🛢️
• For the Pernil Filling:
• 2 cups cooked pernil, shredded 🍖
• 1 tbsp sofrito 🧅🫑
• 1 tsp adobo seasoning
• 0.5 tsp ground oregano 🌿
• 1 tsp olive oil 🫒
• Spicy Avocado Sauce:
• 1 ripe avocado 🥑
• 1 garlic clove 🧄
• 1 jalapeño, seeded (or keep seeds for more heat) 🌶️
• Juice of 1 lime 🍋
• 2 tbsp cilantro, chopped 🌿
• Salt to taste
• 3 tbsp water

Instructions

1. 1Prepare the Arepa Dough:
2. 2In a large bowl, mix warm water and salt. Slowly add in the cornmeal while stirring with your hands. Let the dough rest for 5 minutes. Form into 6 thick discs (about 4 inches wide).
3. 3Cook the Arepas:
4. 4Heat a bit of oil in a skillet over medium heat. Cook arepas for 5–6 minutes on each side until golden brown and crispy. Finish in the oven at 375°F for 10 minutes if you like them extra crunchy.
5. 5Heat Up the Pernil:
6. 6In a pan, heat olive oil, then add sofrito, adobo, and oregano. Stir for a minute, then toss in the shredded pernil. Sauté for 5–7 minutes until heated through and juicy.
7. 7Make the Spicy Avocado Sauce:
8. 8In a blender, combine avocado, garlic, jalapeño, lime juice, cilantro, water, and salt. Blend until creamy and smooth. Adjust seasoning to taste.
9. 9Assemble the Arepas:
10. 10Slice each arepa open (like a pita), stuff generously with pernil, and drizzle that spicy avocado sauce over the top. Serve hot with love 💚.