I need a good arepas filling recipe?

Question

Can anyone supply me with an authentic Venezuelan arepas filling? I want to try to make a great filling at home for arepas...

Thanks!

Answer 1

NGREDIENTS

3 pound pork roast

2 t. chili powder

1 t. cumin

1 clove garlic

1 15 oz can Rotel w/green chilis

1 T lime juice

1 small onion

1 can beer

INSTRUCTIONS

Put roast in crock-pot for 4-8 hours or until pork falls apart

Answer 2

Im not good with recipes but some people just fill them with butter cheese and ham,or diablitos with mayonnaise.

Answer 3

To make filled arepas, split in half and scoop out a little of the soft dough filling. Stuff with your chosen filling. Fillings include shredded cheese, stringy meat cooked in spices, chicken salad with avacado, egg scrambled with onion and green peppers, diced sausage, and a variety of other things. Perhaps the most popular filling is grated American cheese (the one that has a cheddar flavor and is somewhat soft).

Arepa de Pabellón: shredded, seasoned meat and black beans.

http://www.whats4eats.com/recipes/r_me_p...

Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.

Arepa de Dominó: black beans and crumbled white cheese.

Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.



Columbian Arepas: make smaller and thicker and don't bake. Top with butter and melted cheese.

Other possible fillings:

grated white or cheddar cheese; guasacaca, ham and cheese, hard-boiled quails eggs.

The sautéing step is sometimes skipped and the arepas are simply baked. In the countryside arepas are often cooked on the grill.

Small arepas can be made and served as appetizers with garnishes on top instead of inside. Or they can be eaten as small biscuits.

Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulces).

http://www.foodnetwork.com/recipes/tyler...

http://tastyplanner.com/recipes/3306-are...

LOBSTER, CRAB or SHRIMP FILLING:

1 lb lobster meat cubed, or

1lb of already shelled and deveined shrimps chopped, or

3/4 lb. crab meat, well shredded

1 tbsp lime juice

1/3 cup olive oil

4 garlic cloves crushed in a mortar or well minced

3 green onions, finely chopped

1 tsp minced fresh gingerroot (optional)

1 tb chopped fresh cilantro

1 tsp dry oregano

1/2 tbsp. Saffron threads (I use a pinch of Bijol or 1 envelope of Sazon con Culantro y Achiote)

1 tsp Paprika ( I use Spanish Smoked Paprika from Tienda.com)

1/2 tsp salt

1/4 tsp cayenne pepper

1/3 cup Spanish sherry (I use Dry Sack or La Ina)

1 red bell pepper, cored and diced

8 ripe Spanish pimento stuffed olives, cut in slices

16 capers, washed and drained from their brine

Combine the seafood of your preference, lime juice, olive oil, garlic, onion, ginger, cilantro and oregano in a mixing bowl and toss.

Cover and refrigerate for 2 hours, then transfer to a preheated skillet and sauté over low to med. heat for 2 minutes. Rotate for uniform cooking.

Add the saffron (or the Bijol or the envelope of Sazón con Culantro y Achiote), paprika, salt, cayenne and sherry. Cover and continue cooking for 4 minutes. Remove from heat and add diced pepper, olives and capers.

Divide the mixture according to the number of arepas. Prepare them according to their recipe, slice them and stuff them with the seafood filling.

Answer 4

authentic arepas are filled with refried beans and boiled pork rinds in a hot pepper sauce. this is similar to Mexican gorditas and Salvadorian popusas, if you are not to much into pork, you can always fill with some ground beef picadillo.