Emeril's Pork Fat Arepas

Recipe Ingredients

1/4 cup	59ml	Vegetable oil - (to 1/2) - for pan-frying
1 cup	237ml	Masa harina
1 tablespoon	15ml	Essence - plus more for
		Dusting
		= (see Bayou Blast recipe)
1		Sugar
1 cup	237ml	Milk - hot
1 tablespoon	15ml	Bacon grease
3/4 cup	177ml	Grated queso blanco or mozzarella - divided
1/3 cup	20g / 0.7oz	Chopped roast pork
		= (or chopped smoked ham)
1 tablespoon	15ml	Minced jalapeño
		= (or serrano peppers)
1 teaspoon	5ml	Minced garlic
		Sour cream (optional) - for accompaniment

Recipe Instructions

Heat about 1/4-inch of oil in a large, heavy skillet or saute pan over medium heat.

In a large bowl, combine the masa, Essence, and sugar. Whisk in the milk, using as few strokes as possible. Add the bacon grease, queso blanco, roast pork, jalapeño, and garlic and stir to combine, being careful not to overwork the dough. Bring together into a ball.

Using your hands, form the dough into smaller balls and form into smooth patties 4-inches in diameter, about 1/2- to 3/4-inch thick. Refrigerate until ready to use.

Cook the arepas in batches until golden, about 6 minutes per side, turning and lowering the heat as necessary if they begin to brown too quickly, and pressing down with a spatula to flatten slightly as they cook. Remove and drain on paper towels, seasoning lightly with Essence. Repeat with the remaining batter, adding more oil as needed. Sprinkle each arepa with some of the remaining cheese and serve hot with the sour cream, if desired.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F20) - from the TV FOOD NETWORK

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