Arepitas With Chimichurri And Queso Fresco Recipe

Ingredients for Arepitas With Chimichurri And Queso Fresco

• Spanish Onion
• ¼ cup olive oil, for chimichurri
• Lime Juice
• Fresh Flat Leaf Parsley
• Fresh Cilantro Leaves
• Fresh Oregano
• Garlic Cloves
• Jalapeno
• Kosher Salt & Freshly Ground Black Pepper
• Cornmeal
• Parmesan Cheese
• Fine Salt
• 1 cup warm water
• Milk
• 2 tablespoons vegetable oil, plus more for frying
• 4 ounces queso fresco, crumbled

How to Make Arepitas With Chimichurri And Queso Fresco

1. In a large bowl, combine masa harina, warm water, and salt. Mix until a dough forms. Let it rest for 10-15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
3. Form the dough into small patties (about 2 inches in diameter).
4. Carefully place the arepitas in the hot skillet, flattening them slightly with a spatula.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed.
6. 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.
7. Once the arepitas are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil.
8. Serve the arepitas immediately, topped with the chimichurri sauce and crumbled queso fresco.