Tonight's meal was Arepas de Carne Molida with Avocado and Pickled Jalapeño. The dinner celebrates South American cuisine. Areas, which traces its background to the indigenous people of Venezuela and Colombia, are round flatbreads made of cornmeal. This meal was topped with ground beef, avocado and pickled jalapeño pepper.
I supplemented this dish with some extra ground beef, because the servings are small. Also, the recipe called for adding the Molida Spice Blend "to taste." Since I don't like foods that are too spicy, and I was already using the jalapeño pepper, I did not use as much of the spice blend as I could have. Still, the meal was good, but it seemed like more work than the total effort.
The Carne Molida Spice Blend used in this dish is made up of:
2 Parts Ancho Chili Powder
2 Parts Chipotle Chili Powder
2 Parts Garlic Powder
2 Parts Ground Cumin
2 Parts Ground Coriander
2 Parts Mexican Oregano
1 Part Cocoa Powder
1 Part Ground Nutmeg
1 Part Cornstarch
The Arepas were made of Masarepa, which is a quick-cooking maize flour most commonly used to make arepas. The word Masarepa is a portmanteau of the word Masa and Arepa, meaning Dough and Cornbread.
On the other hand, the pickled jalapeño was delicious!
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