AREPAS

Directions

1. Step 1

   To make SKIRT STEAK: In a sauce pot, combine Rosarita® Green Chile Salsa, red wine vinegar and water. Bring to a boil and reduce by 1/8th. Remove from heat and cool. Place skirt steak in a re-sealable bag with marinade; chill for 2 hours, or overnight.

2. Step 2

   Remove steak and pat dry. Grill over medium-high heat until steak reaches an internal temperature of 145°F, about 5 minutes per side. Remove and let rest before slicing into 1/2-ounce slices.

3. Step 3

   To make AREPAS: Preheat oven to 400°F.

4. Step 4

   In a large mixing bowl, combine salt, water and 2-1/2 tablespoons oil. While stirring, add masarepa. Mix until combined (dough should be slightly wet). Allow to rest for 30 minutes. Using a 2-ounce scoop, create 48 balls. Roll balls into 3/4-inch thick disks, about 4 inches in diameter.

5. Step 5

   Heat 1/4 cup oil in a nonstick pan over high heat. In batches, add the arepas and brown on both sides, then place on a parchment lined sheet pan. Bake in the oven until a hollow sound is made when tapped, about 20 minutes. Remove.

6. Step 6

   To make ONE PORTION: Split two arepas and remove a small amount of bread.

7. Step 7

   Fill each arepa with: 1/4 cup Rosarita® Green Chile Salsa, 1 ounce skirt steak, 2 teaspoons onions and 2 tablespoons Oaxaca cheese.

8. Step 8

   Return arepas to oven to melt cheese, about 3 minutes.