I’ve been on a little Arepa kick lately – I made these Shredded Chicken (Pollo Mechado) Arepas which were fabulous, then went on and revisited the other Arepas on my site, my Chicken Avocado Arepas. So of course, I needed to revise my post on how to make the actual Arepas, which are the little “buns”.
How many of you guys have had Arepa? They’re little “buns” as best as I can describe them that originated in pre Columbian times in South America, but that doesn’t give much indication of what they taste like! They’re made out of a type of fine cornmeal, and they’re kind of like a Gordita and they’re warm and fragrant and can be filled with all kinds of things, stuffed with pretty much whatever your heart desires! Here’s my Classic Arepas, and check out this link for a list of classic fillings but fair warning; you’ll need to use your translator unless you read Spanish.
I think there are two classes of people. Those who are wild crazy about the caramelly goodness that is Dulce de Leche and those who have never tried it! There’s no doubt, though, that it can be kind of pricey at the store, and so here’s your solution, my Homemade Slow Cooker Dulce de Leche.
Cinco de Mayo is a primarily Mexican holiday, celebrated, too, in the United States. It’s another of my favorite food Holidays, and I feel a bit remiss about not posting much about it until now. Start looking for sales in the weeks before Cinco de Mayo and through out what ever week Cinco de Mayo falls. For the uninitiated, Cinco de Mayo translates as 5th of May. (May 5th is also National Enchilada Day.)
Seriously, sometimes it seems there’s nothing more American than a taco! At least the versions with pressed shells and a packet – and truth be told, my kids inhaled those. But here’s a version that’s a little different based on the lovely Picadillo, a dish traditional to Spain and many Latin American countries and cultures.