Ingredients

1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise

1 to 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 pound 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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