Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Venezuelan arepas, corn tortillas, are a great alternative to classic burger buns when it comes to a healthy sandwich. Arepas are easy to make at home. Cut them in half and serve with pulled pork and cilantro-lime coleslaw.

Ingredients:

• 1/3 cup mayonnaise
• 1 tbsp. yellow mustard
• Juice of 1 lime
• 16 pickled jalapeno rings + 2 tablespoons brine
• 1.5 cups finely shredded white cabbage
• 1.5 cups thinly shredded red cabbage
• 0.5 cup chopped fresh cilantro leaves
• 3 green onions, thinly sliced
• 2 cups parboiled white corn flour, such as PAN
• 110g semi-skimmed mozzarella, sliced ​​0.5cm thick and cut into eight 6cm squares.
• 1/4 cup vegetable oil
• 220 g of warm stewed pork

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, pork, white cabbage, mustard, mozzarella cheese, lime

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Preparation:

Step 1
• Position a rack in the center of the oven and preheat the oven to 175°C.
Step 2
• In a large bowl, combine mayonnaise, mustard, lime juice, jalapeño brine, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the cabbage, cilantro, and green onions and toss to combine. Let sit for 15 minutes.
Step 3
• Combine 2.5 cups of warm water and 1.5 teaspoons of salt in a large bowl. Gradually add the cornflour to the water, mixing with your fingers until you have a soft, moist dough.
Step 4
• Divide the dough into 8 balls and flatten each one into a flatbread approximately 12 cm wide and 0.5 cm thick.
Step 5
• Place a cube of mozzarella in the center of each flatbread. Cover the cheese with dough, sealing it completely inside. Flatten the flatbreads so they are 8 cm wide and 2 cm thick.
Step 6
• Heat oil in a large skillet over medium-low heat. Fry the corn tortillas in batches until golden brown, about 5 minutes per side; be sure to heat the oil before adding the next batch. Transfer the arepas to a rack set on a baking sheet and bake until the edges are crisp and golden, about 10 minutes.
Step 7
• When the arepas are cool enough to handle, use a thin, serrated knife to cut each one into thirds on the side. Then, using the tip of the knife, cut down the center of each to create a pocket, being careful to leave the sides intact. Wipe the knife between cuts to remove any remaining sticky cornmeal. Fill each arepa with pulled pork, jalapeño, and coleslaw.

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