Click to: Share, Shop, & Much More!

Pork Arepas

Mexican Handhelds For Chefs

Pork Arepas


  • Pork Arepas:
  • 1 lb. Pork butt
  • 1/2 ea. Yellow onion, rough chopped
  • 1/2 bunch Cilantro, fresh, rough chopped
  • 1/4 c. Hoisin sauce
  • 1/8 c. White vinegar, distilled
  • 2 ea. Chiles de arbol
  • 1 + 1/2 T. Achiote pepper paste
  • 1 T. Shichimi togarashi seasoning
  • 2 ea. Arepa, cooked
  • 2 t. Fresh Tomato Guacamole
  • 1/2 t. Sour cream, prepared
  • 2 ea. Jalapeños, fresh, sliced
  • 1/4 t. Black sesame seeds
  • Arepas
  • 1/2 c. Water, warm
  • 1/2 T. Kosher salt
  • 1/2 c. Masa, Masarepa, yellow, corn
  • Guacamole Mild
  • 1 ea. Avocados From Mexico
  • 1 t. Lime juice
  • 1/8 t. Kosher salt
  • 2 T. Red onion, fine chopped
  • 1 T. Jalapeño, seeded, fine chopped
  • 2 T. Cilantro, fine chopped
  • 1/4 c. Roma tomato, small diced


    For the Pork:
  1. Cut entire pork butt into smaller, proportionate pieces to ensure equal cooking time.
  2. In a pot, add pork, yellow onion, cilantro, hoisin sauce, and white vinegar. Next place chiles de arbol, achiote pepper paste, togarashi, and salt.
  3. Add enough water to cover the pork.
  4. Make sure achiote and hoisin are completely dissolved.
  5. Bring to a boil, lower heat, cover pot, and cook until fork tender, about 3 hours.
  6. Remove the pork from the liquid and set aside until cool.
  7. When cool, pull pork with fingers.
  8. Strain the liquid and return to cover pork; adjust seasoning.
  9. Set pork aside and keep warm.
  10. Cut two of the arepas in half sideways and arrange on a plate.
  11. Layer each half with a small amount of pork, followed by guacamole.
  12. Top with sour cream and a slice of jalapeño.
  13. Garnish with sesame seeds.
    For the Arepas:
  1. In a bowl, combine lukewarm water and salt.
  2. Slowly mix in Masarepa yellow corn meal until absorbed. It should have a firm consistency.
  3. Divide dough into 4 equally sized pieces. Roll in the palms of both hands until you form a smooth ball, then press flat into a disc about 1 1/2 inches thick.
  4. Cook both sides over low heat in a non-stick pan until browned on each side, about 2 minutes.
  5. Cool and reserve.
    For the Guacamole:
  1. Remove stem from avocado. Cut avocado in half from top to bottom. Twist one half of the avocado to pull two halves apart. Remove pit from avocado and scoop out the pulp into a large bowl.
  2. Gently mash the avocados with lime juice and salt.
  3. Gently fold in onions, jalapeños, cilantro, and tomatoes.
  4. Transfer guacamole to a clean container. Cover the container with one sheet of plastic wrap from edge to edge, smoothing the plastic onto the guacamole to remove all air pockets and prevent oxidation.
  5. Hold guacamole under refrigeration.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share