Sampler Carnicera Recipe

Mix dough

In a medium bowl, combine 2.5 cups white pre-cooked cornmeal and 1 tsp salt. Gradually pour 2.5 cups warm water while stirring with a spoon until a soft dough forms. Let rest 5 minutes, then add 2 tbsp vegetable oil and knead in bowl until smooth and pliable (about 1–2 minutes). If dough is dry, add up to 2–4 tbsp more water; if too sticky, add up to 1 tbsp more cornmeal.

Portion and shape

Divide dough into 12 equal portions (about 1.5–1.75 oz / golf-ball size each). Roll each portion into a ball, then flatten gently to form 3-inch discs about 1/2 inch thick. Smooth edges with wet fingers to prevent cracking.

Cook arepas

Heat a large nonstick or cast-iron skillet over medium heat and add a thin film of oil. Place arepas in the skillet without crowding. Cook 4–5 minutes per side until a golden, crisp crust forms. Reduce heat if they brown too quickly. After both sides are golden, transfer to a baking sheet and finish in a 350°F (175°C) oven for 8–10 minutes to cook through (internal texture fluffy). Alternatively, cover skillet with a lid and cook another 6–8 minutes over low heat to finish. Remove and brush tops with melted butter if desired. Keep warm wrapped in a clean towel while preparing fillings.

Marinate steak

Pat 12 oz skirt steak dry with paper towels. In a small bowl combine 1 tbsp olive oil, 1 minced garlic clove, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Rub mixture evenly over steak and let rest at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a cast-iron skillet or heavy grill pan over high heat until smoking hot. Add a light brush of oil and place steak. Sear 2–3 minutes per side for medium-rare (times vary with thickness). Use a thermometer for accuracy: 125–130°F for medium-rare, 135°F for medium. After searing, remove steak and let rest 5–7 minutes on a cutting board.

Slice steak

Slice steak thinly across the grain into bite-sized strips that will fit inside mini arepas. Keep warm.

Season chicken

Slice 10 oz chicken thighs (or breast) into thin strips. In a bowl toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp ground oregano, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit 10 minutes.

Cook chicken

Heat a skillet over medium-high heat with a thin film of oil. Add chicken in a single layer and cook 3–4 minutes per side until well browned and cooked through (internal 165°F). Transfer to a plate and squeeze a little lime over the top. Keep warm.

Split each mini arepa horizontally: press and open gently with a knife or your fingers to create a pocket (mini arepas are split approximately halfway).

Fill 6 arepas with sliced skirt steak (reserve 3 for chicken) and 6 arepas with the cooked chicken strips, distributing meat evenly so each mini gets a few strips (roughly 2 oz meat per 3-arepa portion).

Top each filled arepa with a sprinkle of crumbled queso fresco (about 1–2 tsp), a small spoonful of pickled red onions, a few pieces of chopped cilantro, and a light drizzle of aji or hot sauce. Serve with lime wedges on the side for squeezing.

Arrange three arepas on a serving board as the 'Sampler Carnicera' — one or two beef-filled, one or two chicken-filled (based on guest preference) — and serve immediately while warm.