| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Breads |
10 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic arepa dough |
| 2 |
tb |
Oil |
| 1/2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
| 1 |
md |
Onion — chopped |
| 1 |
|
Clove garlic — minced |
| 1 |
sm |
Green chile — chopped |
| 2 |
lg |
Tomatoes — peel, seed, chop |
| 1/2 |
ts |
Achiote powder |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Thyme leaves |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Salt |
| 8 |
|
Pimento-stuffed olives sliced |
| 1 |
tb |
Capers |
INSTRUCTIONS
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-inch discs (3/4-inch thick),
cook. When done, split in half, fill with meat sauce and serve hot.
NOTES : Entered into MasterCook by Garry Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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