Hoy les comparto esta receta de arepa con chicharrón, las prepararé de dos maneras, la primera será con el chicharrón guisado, así lo preparaba mi abuela Graciela de San Cristóbal y la segunda incorporando el chicharrón a la harina de maíz, esta versión va acompañada de queso, es la favorita de mi mamá y de mis hijos.
Es inevitable no sentir nostalgia cuando preparo estos platillos, sinceramente me traen muchos recuerdos, mi abuela se esmeraba todos los domingos en consentir a sus nietos, era su único día libre y lo pasaba en la cocina, hoy valoro esa dedicación y agradezco todo lo que me heredó.
The arepa, has become a gastronomic symbol of Venezuelan culture, wherever we go we leave traces with our creativity when it comes to accompany or fill our delicious arepas, we grow up eating arepas, at any time of the day, with everything and even with nothing, often an arepa widow with coffee is more than enough to start the day.
Today I share with you this recipe of arepa with chicharrón, I will prepare them in two ways, the first one will be with the stewed chicharrón, this is how my grandmother Graciela from San Cristóbal used to prepare it and the second one incorporating the chicharrón to the corn flour, this version is accompanied with cheese, it is the favorite of my mom and my children.
It is inevitable not to feel nostalgic when I prepare these dishes, sincerely they bring back many memories, my grandmother took great care every Sunday to pamper her grandchildren, it was her only day off and she spent it in the kitchen, today I value that dedication and I am grateful for everything she inherited from me.
| 500 gramos de chicharrón de cerdo. | 500 grams of pork crackling. | |||
|---|---|---|---|---|
| 2 tomates. | 2 tomatoes. | |||
| 1 cebolla. | 1 onion. | |||
| 3 dientes de ajo. | 3 cloves of garlic. | |||
| Ramita de cilantro. | Sprig of cilantro. | |||
| Queso costeño | costeño cheese. | |||
| Harina de maíz precocida. | Precooked corn flour. | |||
| Sal. | Salt. |
- The first thing to do is to wash the chicharrón very well, fry it in a frying pan without oil (the chicharrón expels a lot of fat), once it is well browned, remove it from the heat and chop it into medium-sized squares.
- Wash and cut the vegetables, add them together with the chicharrón to a frying pan, let them cook for at least ten minutes, add a little salt and pepper to taste.
- While the stew is cooking, we will make the arepas, for this we add the corn flour in a bowl, a pinch of salt and water, knead until smooth, we will make small balls and flatten, I reserved a little dough and added chicharrón, we put our arepas in a budare, a few minutes on each side.
- We will finish filling the arepas with the chicharrón stew, the other arepa that has the chicharrón in the dough we will put some cheese from the coast, now yes, let's indulge ourselves with this delicious preparation, do not forget that they are made with lots of love, I hope you like it and you dare to prepare them.
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Separador e imagenes creado y editadas en la aplicación de Canva en su versión gratuita.
traducido en DeepL Traductor.
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Photographs taken from the cellular camera of my Blu 9 pro phone.
Separators and images created and edited in Canva application in its free version.
