Arepas rellenas con guiso de carne (venezuelan)
10 sandwiches
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe basic arepa dough | |
| 2 | tablespoons | Oil |
| ½ | pounds | Ground beef |
| ½ | pounds | Ground pork |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | small | Green chile; chopped |
| 2 | larges | Tomatoes; peeled seeded and chopped |
| ½ | teaspoon | Achiote powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Thyme leaves |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Salt |
| 8 | Pimento-stuffed olives sliced | |
| 1 | tablespoon | Capers |
*Stuffed Arepas from Venezuela. Heat oil in a heavy skillet over medium heat. Add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.
Prepare a recipe of basic arepas. Shape into 3" discs (¾" thick) and cook. When done, split in half, fill with meat sauce, and serve hot.
Yield: 10 sandwiches.
From the Denver Post - Vista Magazine. From: garhow@...
(Garry Howard) in rec.food.recipes. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-16-94
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