Pork Rind and Cheese Arepas

Ingredients

• 1 cup precooked cornmeal (Goya brand suggested)
• 0.5 cup pork rinds (processed or finely chopped; more can be added to taste)
• 0.5 cup shredded white cheese (llanero style or hard cheese for grating)
• 45 ml melted butter (equivalent to 3 tbsp)
• 1 tsp salt
• 1.5 cup water

Steps

1. 1

   Process or crush the pork rinds very well until they are in small pieces.

2. 2

   Finely grate the white cheese.

3. 3

   In a large bowl, combine the cornmeal, processed pork rinds, shredded cheese, melted butter, and salt.

4. 4

   Gradually add the water and knead well until a homogeneous mixture is obtained.

5. 5

   Let the dough rest for 5 to 10 minutes so the flour hydrates properly.

6. 6

   Knead vigorously again for an additional 2 to 5 minutes; this step is key to achieving a smooth texture.

7. 7

   Moisten your hands with a little water and form dough balls, then flatten them gently to give them the characteristic circular shape of the arepa.

8. 8

   Heat a griddle (budare) or skillet over medium-low heat.

9. 9

   Cook the arepas until they are golden brown on both sides and sound hollow when lightly tapped.

10. 10

    Split the arepas open and fill with a little more butter and extra cheese to taste before serving.

Notes

The secret to the perfect dough is the second kneading after resting. It is essential to cook over medium-low heat to prevent them from burning on the outside and remaining raw on the inside.

Nutrition per serving

• arepas
• breakfast
• dinner
• pork rinds
• latin food
• gluten-free
• easy