AREPAS
Yield Portion Size
3 cups | |
1/4 cup |
Red wine vinegar
|
1 cup |
Water
|
3 lbs |
Skirt steak, trimmed
|
2-1/2 tbsp |
Salt
|
7-1/2 cups |
Water, warm
|
2-1/2 tbsp |
Vegetable oil
|
7-1/2 cups |
Masarepa (precooked white cornmeal)
|
1/4 cup |
Vegetable oil
|
12 cups | |
2 cups |
Yellow onions, 1/4-inch diced, caramelized
|
3 cups |
Oaxaca cheese, shredded
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 87 mg | 9% |
Carbohydrate | 50 g | 17% |
Cholesterol | 31 mg | 10% |
Total Fat | 14 g | 21% |
Iron | 3 mg | 19% |
Potassium | 215 mg | 0% |
Calories | 387 kcal | 19% |
Sodium | 1649 mg | 69% |
Protein | 18 g | 36% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 6 g | 28% |
Sugars | 6 g | 1% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 6 mg | 10% |
Vitamin A | 153 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make SKIRT STEAK: In a sauce pot, combine Rosarita® Green Chile Salsa, red wine vinegar and water. Bring to a boil and reduce by 1/8th. Remove from heat and cool. Place skirt steak in a re-sealable bag with marinade; chill for 2 hours, or overnight.
-
Step 2
Remove steak and pat dry. Grill over medium-high heat until steak reaches an internal temperature of 145°F, about 5 minutes per side. Remove and let rest before slicing into 1/2-ounce slices.
-
Step 3
To make AREPAS: Preheat oven to 400°F.
-
Step 4
In a large mixing bowl, combine salt, water and 2-1/2 tablespoons oil. While stirring, add masarepa. Mix until combined (dough should be slightly wet). Allow to rest for 30 minutes. Using a 2-ounce scoop, create 48 balls. Roll balls into 3/4-inch thick disks, about 4 inches in diameter.
-
Step 5
Heat 1/4 cup oil in a nonstick pan over high heat. In batches, add the arepas and brown on both sides, then place on a parchment lined sheet pan. Bake in the oven until a hollow sound is made when tapped, about 20 minutes. Remove.
-
Step 6
To make ONE PORTION: Split two arepas and remove a small amount of bread.
-
Step 7
Fill each arepa with: 1/4 cup Rosarita® Green Chile Salsa, 1 ounce skirt steak, 2 teaspoons onions and 2 tablespoons Oaxaca cheese.
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Step 8
Return arepas to oven to melt cheese, about 3 minutes.