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Ham and Pineapple-Jicama Slaw Arepas

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Total Time:
40 min
school
Skill Level:
Intermediate
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Servings:
3 Servings
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Ham and Pineapple-Jicama Slaw Arepas
alarm
Total Time:
40 min
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 Ham6 slice(s)
  • 3 oz. Mozzarella cheese, shredded3 oz.
  • 1 cup(s) Jicama (about 1 small)1 cup(s)
  • 1/2 cup(s) Fresh cilantro, chopped1/2 cup(s)
  • 1/4 cup(s) Green bell pepper, diced1/4 cup(s)
  • 1/4 cup(s) Red bell pepper, diced1/4 cup(s)
  • 1/4 cup(s) Red onion, diced1/4 cup(s)
  • 1/4 cup(s) Fresh pineapple, small dice1/4 cup(s)
  • 2 clove(s) Garlic, minced2 clove(s)
  • 1 whole Lime, juiced1 whole
  • 2 Tbsp. Mayonnaise2 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 water1 1/4 pt.
  • 1 Tsp. Salt1 Tsp.
  • 2 Tbsp. Corn oil2 Tbsp.

Instructions


  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 Ham6 slice(s)
  • 3 oz. Mozzarella cheese, shredded3 oz.
  • 1 cup(s) Jicama (about 1 small)1 cup(s)
  • 1/2 cup(s) Fresh cilantro, chopped1/2 cup(s)
  • 1/4 cup(s) Green bell pepper, diced1/4 cup(s)
  • 1/4 cup(s) Red bell pepper, diced1/4 cup(s)
  • 1/4 cup(s) Red onion, diced1/4 cup(s)
  • 1/4 cup(s) Fresh pineapple, small dice1/4 cup(s)
  • 2 clove(s) Garlic, minced2 clove(s)
  • 1 whole Lime, juiced1 whole
  • 2 Tbsp. Mayonnaise2 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 water1 1/4 pt.
  • 1 Tsp. Salt1 Tsp.
  • 2 Tbsp. Corn oil2 Tbsp.

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