Arepas Filling La Domino Black Bean Food

AREPAS FILLING: "LA DOMINO" (BLACK BEAN) RECIPE

Steps:

• Heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, cumin. Cook 1 minute, stirring occasionally. Stir in water and beans, bring to boil. Partially cover, reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat and stir in vinegar. Serve with shredded mozzarella and chopped cilantro on top. Serving size = 1/3 cup; this recipe makes enough to fill 24 arepas

AREPAS WITH BLACK BEANS, MANGO AND AVOCADO

Steps:

• Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside.
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty.
• Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
• Add the cilantro and Cotija cheese to the onions and toss to combine.
• When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans.

AREPAS

Steps:

• Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
• Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
• Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
• Repeat with remaining 1 tablespoons oil and dough.
• Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.