Get out the masarepa and Parmesan: It's an arepas recipe night! Fill 'em with these tasty ingredients for Arepas Recipe with Pork & Pineapple Salsa.
What You Need
Original recipe yields 8 servings
1 pork tenderloin (1 lb.)
1/3 cup KRAFT Zesty Italian Dressing
1 Tbsp. guajillo chile pepper powder
1 Tbsp. annatto paste
2 cups masarepa
1/4 cup KRAFT Grated Parmesan Cheese
2-1/2 cups lukewarm water
1 can (8 oz.) pineapple chunks in juice, drained, chopped
1/2 cup chopped onions
1/2 cup green salsa
1/4 cup chopped fresh cilantro
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Let's Make It
Cut meat lengthwise in half, then crosswise into 1/4-inch-thick slices. Mix next 3 ingredients in shallow baking dish until blended. Add meat; turn to evenly coat each piece. Refrigerate 30 min., turning after 15 min.
Meanwhile, add masarepa and cheese to water in medium bowl; knead until mixture is well blended and forms smooth ball. Shape into 8 (3-1/2-inch) patties. Heat large heavy skillet or flat griddle on medium heat. Add patties, in batches; cook 15 min. or until crisp and lightly browned on both sides, turning every 5 min.
Heat heavy medium skillet on medium-high heat. Cook half the meat 2 to 3 min. or until done, stirring frequently. Repeat with remaining meat. Return all meat to skillet; stir in pineapple. Cook and stir 3 min. or until heated through.
Cut arepas in half, being careful to not cut all the way through each arepa. Fill with meat and remaining ingredients.
The arepa dough can be prepared ahead of time. Refrigerate up to 1 day before cooking and filling as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.