Ingredients
For pickled onion
- 1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise
- 1 or 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped
- 1/2 cup distilled white vinegar
- 1/2 teaspoon dried oregano (preferably Mexican), crumbled
- 1/2 teaspoon salt, or to taste
For pork
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon whole allspice
- 1/2 teaspoon black peppercorns
- 2 tablespoons achiote (annatto) seeds
- 6 large garlic cloves, coarsely chopped
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 1/3 cup fresh orange juice
- 1/3 cup distilled white vinegar
- 3 lb pork shoulder chops (3/4 inch thick)
- 1/2 cup water
For arepas
- 3 cups whole milk
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/2 cups white arepa flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup coarsely grated mozzarella (5 ounces)
- 2 1/2 tablespoons vegetable oil
Description
These Hors D'oeuvres Should Be Served Warm, So Reheat The Arepas In Batches As Platters Need Replenishing.
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