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Ham and Pineapple-Jicama Slaw Arepas

alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
3 Servings
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Ham and Pineapple-Jicama Slaw Arepas
alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
3 Servings

Ingredients


Product ImageAnytime Favorites Hickory Smoked Boneless Sliced Quarter Ham
6 slice(s)
Smithfield Anytime Favorites Hickory Smoked Quarter Boneless Sliced Ham
6 slice(s)
3 oz.
Mozzarella cheese, shredded
3 oz.
1 cup(s)
Jicama (about 1 small)
1 cup(s)
1/2 cup(s)
Fresh cilantro, chopped
1/2 cup(s)
1/4 cup(s)
Green bell pepper, diced
1/4 cup(s)
1/4 cup(s)
Red bell pepper, diced
1/4 cup(s)
1/4 cup(s)
Red onion, diced
1/4 cup(s)
1/4 cup(s)
Fresh pineapple, small dice
1/4 cup(s)
2 clove(s)
Garlic, minced
2 clove(s)
1 whole
Lime, juiced
1 whole
2 Tbsp.
Mayonnaise
2 Tbsp.
Coarse sea salt, to taste
Fresh ground pepper, to taste
2 cup(s)
Pre-cooked white corn meal (such as Harina P.A.N. or Masarepa)
2 cup(s)
1 1/4 pt.
Warm water
1 1/4 pt.
1 Tsp.
Salt
1 Tsp.
2 Tbsp.
Corn oil
2 Tbsp.

Directions


  1. Slaw: Peel jicama using a vegetable peeler; discard peel. Grate using the largest holes on a box grater.

  2. In a medium bowl, combine grated jicama with cilantro, bell peppers, onion, pineapple and garlic; stir in mayonnaise, season with salt and pepper to taste. Drizzle with lime juice and stir to combine. Cover and refrigerate until ready to serve.

  3. Arepas: In a large bowl, combine corn meal, water and salt. Mix with hands until dough is smooth, malleable and unsticks from hands. With moist hands, form 6, 2-inch balls. Press each ball down between the palms of your hands to form 6 patties approximately 1/2-inch thick and 4 ½ -inches in diameter.

  4. Heat oil in a large non-stick pan over medium-high heat. Working in batches of two, cook arepas until golden brown; about 6 minutes per side. Place in a paper towel-lined plate until cool enough to handle.

  5. Slice ham slices in 1-inch strips. Return pan used to cook arepas with to medium heat and sauté ham slices for 2 minutes, turning them rapidly to evenly cook both sides.

  6. To serve: With a serrated knife, slice each arepa, forming a pita-like pocket. Fill with 5-6 ham strips, 2 tablespoons cheese and ½ cup pineapple-jicama slaw. Serve immediately.

For the Love of Meat

Ingredients


6 slice(s)
Smithfield Anytime Favorites Hickory Smoked Quarter Boneless Sliced Ham
6 slice(s)
3 oz.
Mozzarella cheese, shredded
3 oz.
1 cup(s)
Jicama (about 1 small)
1 cup(s)
1/2 cup(s)
Fresh cilantro, chopped
1/2 cup(s)
1/4 cup(s)
Green bell pepper, diced
1/4 cup(s)
1/4 cup(s)
Red bell pepper, diced
1/4 cup(s)
1/4 cup(s)
Red onion, diced
1/4 cup(s)
1/4 cup(s)
Fresh pineapple, small dice
1/4 cup(s)
2 clove(s)
Garlic, minced
2 clove(s)
1 whole
Lime, juiced
1 whole
2 Tbsp.
Mayonnaise
2 Tbsp.
Coarse sea salt, to taste
Fresh ground pepper, to taste
2 cup(s)
Pre-cooked white corn meal (such as Harina P.A.N. or Masarepa)
2 cup(s)
1 1/4 pt.
Warm water
1 1/4 pt.
1 Tsp.
Salt
1 Tsp.
2 Tbsp.
Corn oil
2 Tbsp.

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