Chicharronada Arepas

Ingredients (2)

4 ounce(s) Sysco Pica y Salpica Pork Cracklins

1 green pepper, diced

1 white onion, diced

1 large tomato, chopped

1 garlic clove, chopped

5 large eggs, slightly scrambled

2 tablespoon(s) vegetable oil

1/4 cup(s) milk

2 tablespoon(s) salt

2.5 cup(s) water

2 cup(s) precooked corn meal flour

  1. Fry the Sysco Pica y Salpica Pork Cracklins at 375 – 400 ̊F for 90 seconds. Pat dry to remove excess oil and let cool.
  2. Place vegetable oil, onion, garlic, peppers, and tomato to cook on a pan until tender. Add Pork Cracklins, milk, and eggs and mix well. Season with salt.
  3. Mix water, salt, and precooked corn meal until dough is formed.
  4. Knead dough a few times, divide into smaller pieces. Roll each piece and flatten out to shape the arepa.
  5. Fry arepas for five minutes each side. Pat dry to remove excess oil and cut open.
  6. Fill arepas with chicharronada mix and garnish with queso fresco.

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