Arepas con Chukar Reina Pepiada

• portionen: 4 servings
• aktive zeit: 30 minutes
• gesamtzeit: 1 hour 15 minutes

Zutaten

2 chukar (dressed and quartered)

2 tbsp olive oil

Salt and pepper (to taste)

2 cloves garlic

½ white onion (chopped)

2 dried chiles (such as chile de arbol)

Bay leaf

2 cups water

1 ripe avocado

½ white onion (finely diced)

1 lime (juiced)

Fresh cilantro

2 tbsp mavesa mayo

2 cups Goya masarepa

1½ cups warm water

1 tsp salt

1 tbsp neutral oil

1 tbsp butter

Anweisungen

Heat 2 tbsp olive oil in a high-walled saute pan over medium-high heat until it shimmers. While the oil is heating up, season quartered chukar with salt and pepper on all sides.

Brown the chukar pieces on all sides. The goal here is to get good color on the meat without cooking it all the way through.

Once you have flipped the meat, add your garlic cloves, half a white onion, chiles de arbol, and a bay leaf to the pan. Saute with the chukar until fragrant, 1 or 2 minutes.

Add the water to the pan and scrape its bottom to deglaze it. Reduce heat to low, cover, and braise chukar pieces for 20 to 30 minutes.

While the meat is braising, start making the reina pepiada. Finely dice one half of a white onion. Spoon the avocado out of its shell and into a mixing bowl, and add 1 tsp salt and lime juice. Mash the avocado, adding the white onion and cilantro once finished. Stir in the mayo.

Remove the meat from the pan and set aside to cool. Once cool enough to handle, shred the meat into bite-sized pieces and place it in a mixing bowl, discarding any bones or connective tissue. Finish the reina pepiada by tossing the chukar meat in the avocado-mayo mixture. Set aside.

To make the arepas, add masarepa, warm water, and salt to a mixing bowl. Stir to combine. Cover it with a kitchen towel and let it stand for 10 minutes.

Divide the dough into portions roughly equal to the size of a lemon. Use a circular motion to shape each ball into a flat disk about 4 or 5 inches across and 1/2 inch thick.

Melt 1 tbsp of neutral oil and 1 tbsp butter in a cast-iron skillet over medium-high heat.

Fry the arepas for about 5 minutes per side or until golden brown and cooked through.

Open the arepa with a butter knife, similar to opening a pita, and stuff with the reina pepiada. Enjoy!

Nährwertangaben

• Kalorien: 892 kcal
• Gesamtfett: 56 g
• Gesättigtes Fett: 14 g
• Ungesättigtes Fett: 38 g
• Transfett: 0.1 g
• Cholesterin: 238 mg
• Natrium: 800 mg
• Gesamtkohlenhydrate: 53 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 2 g
• Eiweiß: 46 g