Arepitas With Chimichurri And Queso Fresco

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 spanish onion
• 1/3 cup olive oil
• 1/3 cup freshly squeezed lime juice
• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh cilantro leaves
• 3 sprigs fresh oregano, leaves picked
• 2 large garlic cloves
• 1 jalapeno, stemmed and chopped
• kosher salt & freshly ground black pepper
• 2 cups cornmeal (harina pan, precooked corn flour)
• 1/2 cup grated parmesan cheese
• 1 teaspoon fine salt
• 2 cups lukewarm water
• 1/2 cup milk
• 3 tablespoons vegetable oil, plus more
• vegetable oil, for frying
• 1/2 lb queso fresco, crumbled

Recipe

• 1 make the chimichurri: in a food processor, pulse the onion until finely chopped but not pureed.
• 2 transfer the onion to a bowl. add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
• 3 transfer the herb mixture to the bowl with the onion and stir to combine. season the chimichurri with salt and pepper.
• 4 make the arepitas: in a large bowl, whisk together the harina pan, parmesan, and salt. in another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
• 5 using your hand, knead the mixture until a firm but malleable dough is formed.
• 6 cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
• 7 meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees f.
• 8 form the dough into 1 to 1 1/2-inch round balls. using the palms of your hands, form the dough balls into rounded "ufo" shapes.
• 9 working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
• 10 using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
• 11 serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.