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1
Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
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2
Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
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3
Cook until water is absorbed completely. Set aside to cool until dough is ready.
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4
Dough:
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5
In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
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6
Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
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7
Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
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8
Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
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9
On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
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10
Set aside until ready to fry.
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11
Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
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12
Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
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13
Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.
