Cheese Stuffed Corn Cakes
- 2 cups precooked corn meal
- 2 cups hot water
- ¼ teaspoon salt
- 2 tablespoon soft butter divided
- 12 slices mozzarella cheese
In a medium bowl mix the corn meal, water, salt and ½ the butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.
Form 6 small balls with the dough.
Place each ball between 2 pieces of parchment paper, and with a flat pot cover or rolling pin, flatten to about ⅓ inch thick. The arepas should be about 5” in diameter.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or until they are golden brown.
Split the arepas using a knife as you would do with an English muffin and stuff with 2 slices of mozzarella cheese.
Place the stuffed arepas back on the skillet over medium high heat and cook 2 minutes on each side or until the cheese is melted and serve immediately.
BIRRIA – Columbian Stew
It’s a little spicey so use your judgement.
- 2 dried chile peppers, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried habanero chile pods, stemmed and seeded
- water to cover
- 6 cloves garlic
- 1 slice onion, or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 ½ onions, chopped
- 3 ½ pounds boneless beef chuck roast, cut into chunks
- 6 bay leaves
Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.