Hey there my friend 👋. This arepas with carnitas and sweet potato recipe is a total game changer. The crispy corn cakes, juicy pork, and sweet potatoes come together so well.
And the best part? I am going to show you how to make them from scratch with simple steps. No stress, no fancy tools, just good food.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowl
- Measuring cups and spoons
- Fork or potato masher
- Large skillet or griddle
- Baking sheet
- Slow cooker or pot
- Knife and cutting board
- Spatula
Important Info
- Servings: Makes 8 arepas
- Estimated Cost: Around $15 to $20 for all ingredients
- Prep Time: 20 minutes
- Cook Time: 4 hours (for the carnitas) + 15 minutes (for the arepas)
- Total Time: About 4 hours 35 minutes
- Additional Time: 5 minutes (for resting the dough)
- Calories per serving: About 350 kcal
- Cook Method: Slow Cooker + Stovetop
- Season: Great all year round
- Courses: Main Course, Lunch, Dinner
- Cuisine: Latin American
- Diets: GlutenFreeDiet
How to Make Arepas with Carnitas and Sweet Potato
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Arepas:
- 2 cups pre-cooked cornmeal (masarepa)
- 2 ½ cups warm water
- ½ teaspoon salt
- 1 tablespoon vegetable oil (for cooking)
For the Carnitas:
- 2 pounds pork shoulder, cut into chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 orange, juiced
- 1 lime, juiced
- ½ cup chicken broth
For the Sweet Potato Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon butter
- ½ teaspoon cinnamon
- ½ teaspoon salt
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Masarepa | Fine cornmeal (texture may vary) |
| Pork shoulder | Chicken thighs or beef brisket |
| Orange juice | Pineapple juice |
| Sweet potatoes | Butternut squash |
| Chicken broth | Vegetable broth or water |
Instructions
- Prepare the carnitas: Season the pork with salt, pepper, cumin, garlic powder, and smoked paprika. Place it in a slow cooker with orange juice, lime juice, and chicken broth. Cook on low for 4 hours until tender. Shred the meat with a fork.
- Prepare the sweet potatoes: Boil the diced sweet potatoes in water until soft (about 10 minutes). Drain and mash with butter, cinnamon, and salt. Set aside.
- Make the arepa dough: In a large bowl, mix the masarepa and salt. Slowly add warm water and knead until a soft dough forms. Let it rest for 5 minutes.
- Shape the arepas: Divide the dough into 8 balls and flatten them into round discs.
- Cook the arepas: Heat a skillet with a little oil over medium heat. Cook the arepas for about 5 minutes on each side until golden brown and crispy.
- Assemble: Slice the arepas open, fill them with shredded carnitas and mashed sweet potatoes. Serve warm.
Helpful Tips
- Use a non-stick pan to prevent the arepas from sticking.
- If the arepa dough feels too dry, add a little more warm water.
- For crispy carnitas, broil the shredded pork for a few minutes after slow cooking.
- You can store leftover arepas in an airtight container for up to 3 days.
What to Serve with Arepas with Carnitas and Sweet Potato
These arepas pair well with a simple avocado salad, a side of black beans, or some fresh salsa. If you love cheese, try adding some crumbled queso fresco on top.
How Do You Serve the Recipe?
I like serving these arepas on a wooden board or a large plate with extra toppings like sour cream and chopped cilantro on the side. It makes it easy to grab and eat.
Where Do You Serve This Recipe the Most?
These arepas are great for casual family dinners, outdoor picnics, or game nights. They also work well for parties since guests can customize their fillings.
Storage
Short-term Storage (Room Temperature)
- Store leftover arepas in an airtight container for up to 1 day. Keep them in a cool, dry place.
Refrigeration
- Place the arepas in a sealed container and store them in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Freezing
- Freeze arepas in a single layer in a freezer bag for up to 3 months. When ready to eat, thaw and reheat in a pan.
Frequently Asked Questions
Can I make arepas ahead of time?
Yes, you can make the arepas in advance and store them in the fridge. Reheat in a pan or oven before serving.
Can I use regular cornmeal instead of masarepa?
No, regular cornmeal does not absorb water the same way as masarepa, so the texture will not be right.
What can I use instead of a slow cooker?
You can cook the pork in a covered pot on the stovetop over low heat for about 2 hours, adding more broth as needed.
Can I use another filling?
Yes, you can fill arepas with shredded chicken, beans, cheese, or even scrambled eggs.
How do I make arepas crispier?
Cook them a little longer on medium heat or brush them with a tiny bit of oil before cooking.