Arepas With Carnitas And Sweet Potato

Arepas with Carnitas and Sweet Potato is a mouthwatering fusion of Latin American flavors that combines the crisp, golden arepas with tender, flavorful carnitas and roasted sweet potatoes. The arepas, made from cornmeal, are pan-fried until crispy on the outside and soft on the inside, creating the perfect vessel for the rich and savory carnitas. The sweetness of the roasted sweet potatoes adds a delightful contrast, making this dish a hearty and satisfying meal. Whether you’re serving it for lunch, dinner, or a special occasion, these arepas are sure to impress with their bold flavors and comforting textures.

Ingredients:

For the Arepas:

• 2 cups pre-cooked white or yellow cornmeal (masa harina)
• 2 1/2 cups warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for frying)

For the Carnitas:

• 2 pounds pork shoulder, cut into chunks
• 1 onion, quartered
• 4 garlic cloves, smashed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 cup chicken broth

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Toppings:

• Fresh cilantro, chopped
• Crumbled queso fresco or feta cheese
• Lime wedges

Instructions:

1. Prepare the carnitas: In a slow cooker, combine the pork shoulder, onion, garlic, cumin, oregano, black pepper, salt, orange juice, lime juice, and chicken broth. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shredded with a fork. Once done, shred the pork and set aside, discarding any excess fat.
2. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, flipping halfway through.
3. Make the arepas: In a large bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a dough forms. Let the dough rest for 5 minutes. Divide the dough into 8 equal portions and shape each into a disc about 1/2 inch thick.
4. Cook the arepas: Heat a large skillet or griddle over medium heat and add vegetable oil. Cook the arepas for 5-7 minutes on each side, or until golden brown and crispy on the outside. Remove from the skillet and let them cool slightly.
5. Assemble the arepas: Slice the arepas open with a knife, creating a pocket. Stuff each arepa with a generous portion of carnitas and roasted sweet potatoes. Top with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.

Enjoy your Arepas with Carnitas and Sweet Potato as a flavorful and satisfying meal, perfect for any time you crave something truly delicious and comforting!