Video Recipe: Arepas at Milktooth
Jonathan Brooks, chef-owner of upcoming restaurant Milktooth, credits his playful palate to the 12 foreign-exchange students his family hosted while he was growing up. Whether it was an Arabic teen from the British military showing him how to eat kabsa with his hands, or Venezuelan sisters teaching him to make sweet corn arepas, food transcended their cultural barriers. “We can all appreciate something delicious, even if it’s in another language,” Brooks says. Here, he imparts a hearty take on those arepas, glorified flatbreads that were an ancient Venezuelan staple.
» 1 cup masarepa
» 1 teaspoon kosher salt
» 1 cup hot milk or water
» 3 tablespoons butter
» 3 tablespoons sweet corn
» 6 slices mozzarella
» 1/2 cup cooked chorizo
» 1 cup green or red cabbage,
» 1 barely ripe avocado, diced
» 1/2 of a lime, juiced
» 1 tablespoon creme fraiche
or sour cream
» 1 teaspoon dried oregano
» 2 tablespoons cilantro, torn
» 1 jalapeño, sliced thinly
1. Combine all ingredients for the dough and knead for 2 minutes. Dampen your hands with water as you knead the dough. Form three balls and flatten to about a third of an inch.
2. Cook arepas in a skillet over medium heat for 3 minutes on each side or until golden brown and crispy.
3. Split the arepas along the edge to form a pocket and fill with mozzarella and cooked chorizo. Return arepas to the pan and cook for 2 more minutes on each side or until cheese is melted.
4. Mix slaw ingredients together in a bowl.
5. Serve warm and garnish with slaw.
Video by Felicia Lahti; photo by Tony Valainis