Andean Pumpkin-Corn Arepitas with Coffee-Braised Pork, Parsley Guasacaca and Pickled Red Onion

Instructions

1. 1

   In a medium pot, season the pork shoulder with 1 teaspoon of the salt, the black pepper, cumin, and oregano. Add half of the garlic, half of the white onion, half of the sweet pepper, the black coffee, panela, and 240 ml (1 cup) of water.

2. 2

   Heat 1 tablespoon of vegetable oil in the pot over medium heat and cook the pork with the aromatics for 5 minutes, stirring a couple of times. Partially cover and cook over low heat for 60 minutes, until the pork is very tender. If needed, add a little more water so it does not dry out.

3. 3

   Remove the pork, shred it with two forks, and return it to the pot. Cook uncovered for 10 more minutes so the liquid reduces and the meat stays juicy, not watery. Adjust salt if needed.

4. 4

   While the pork cooks, make the quick pickle: combine the red onion with the white vinegar, sugar, 60 ml (1/4 cup) water, and 1/4 teaspoon salt. Let it rest for at least 20 minutes.

5. 5

   For the dough, place the precooked cornmeal, pumpkin puree, grated white cheese, melted butter, the remaining salt, and 120 ml (1/2 cup) water in a bowl and mix. Knead for 2 to 3 minutes until you have a soft, moist, manageable dough. Let it rest for 5 minutes.

6. 6

   Divide the dough into 12 equal portions and shape them into mini arepas about 7 cm (3 inches) wide and 1 cm (1/2 inch) thick.

7. 7

   Heat a large skillet or griddle over medium heat with 1 tablespoon vegetable oil. Brown the arepitas for 4 to 5 minutes per side until they develop a light crust. Then transfer them to a tray and finish cooking in a preheated oven at 375°F / 190°C for 10 minutes.

8. 8

   For the parsley guasacaca, blend or process the parsley, avocado, lime juice, the remaining garlic, the remaining sweet pepper, the remaining white onion, and 1 tablespoon vegetable oil until thick and saucy. If needed, add 1 to 2 tablespoons of water to loosen slightly.

9. 9

   Drain the pickled onion lightly. Slightly split open each arepita or simply top each one with a portion of coffee-braised pork, a spoonful of parsley guasacaca, and a small pile of pickled red onion.

10. 10

    Serve the arepitas hot, with some of the reduced pork juices spooned over the top if you want a juicier finish.