Ingredients for Arepitas With Chimichurri And Queso Fresco
- Spanish Onion
- 2 tablespoons olive oil
- Lime Juice
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- Fresh Oregano
- 2 garlic cloves, minced
- Jalapeno
- Salt, to taste, and freshly ground black pepper, to taste
- 1 cup masa harina
- Parmesan Cheese
- 1/4 teaspoon salt
- 1/2 cup warm water
- Milk
- 1 tablespoon vegetable oil
- 1/2 cup crumbled queso fresco
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
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How to Make Arepitas With Chimichurri And Queso Fresco
- In a large bowl, combine masa harina, warm water, and salt. Mix until a dough forms. Let it rest for 10-15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Form the dough into small patties (about 2 inches in diameter).
- Carefully place the arepitas in the hot skillet, flattening them slightly with a spatula.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed.
- While the arepitas cook, prepare the chimichurri: In a small bowl, combine the cilantro, parsley, red wine vinegar, olive oil, garlic, and red pepper flakes. Mix well.
- Once the arepitas are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve the arepitas immediately, topped with the chimichurri sauce and crumbled queso fresco.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
5g
Fat
23g
Carbs
12g
