These delicious corn cakes are so easy to make. They will quickly become a favorite around the campfire or at home. Even though this recipe is for two, it can easily be made into a recipe for a crowd.
- 1 lbs Pork Loin or Roast
- 2 clove Garlic Minced
- 1 small Onion Chopped
- 1 tbsp Olive Oil
- ½ cup Chicken Broth
- ½ cup Orange Juice
- Salt & Pepper
- 1 can Black Beans
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Cumin
- ½ tsp Paprika, Smoked or Plain
- Salt and Pepper
- ¼ cup Cilantro
- 1 Sliced Avocado
- ½ cup Cotija Cheese (or any good cheese)
- 1 ¼ cup Water
- 1 cup Pan Pre-Cooked Cornmeal
- 1 tsp Salt
- 2 tbsp Olive Oil
To Make the Pork
Add pork to the crockpot along with garlic, onion, orange juice, and chicken broth.
Bake on low until the meat is tender and falls apart. (If you prefer, you can bake in oven, or even easier, you can buy pork already baked.) For the best version, cooking in the crockpot is easy and the traditional favors come through better.
To Make the Arepas
This is an easy process. Add the water, cornmeal, and salt.
Stir well and let sit for a few minutes to allow the water to absorb into the cornmeal.
Once it is not soupy, form into four balls and flatten into a patty about a half inch thick (so you can slice it and fill the insides).
Once the arepas are formed, add olive oil to non-stick pan and cook on each side until a crusty top is formed.
You can then add them to the grill or oven for 10-15 minutes to continue to cook the inside.
Note: Be careful of hot grills that can burn your arepas.
Once the Arepas are finished, slice and add lots of butter.
Then add pork, cheese, beans, avocado, and cilantro. Enjoy!