Mu husband has been requesting Arepas for about a month now. I associate Arepas with those dried out, corn pockets you get at NYC street fairs, which to me are less than appetizing. I have always been more of a fan of flour-based tortillas than corn based - I feel like the corn based tortillas are always so dry, whereas the flour tortillas are more pliable and soft (insert thoughts of a Chipotle Burrito here *yum*).
So when asked to make arepas, I decided to go a slightly different route with them and not only grill them on a griddle, but then deep fry them in hopes to impart some moisture and goodness into them. Well, these came out great - They have the flavor of hard taco shells with the crispiness and pliability of the ultimate taco delivery device. It’s as if a hard taco shell and a soft taco shell made a taco shell baby.
The filling of pulled chicken was so easy to make - I poached the chicken to cook it through, shred it and then added it to a great tomato based sauce loaded with Poblano and Jalapeno Peppers! You can top these bad boys with your favorite taco toppings (cheese, tomatoes, salsa, sour cream, etc).
Shredded Chicken in a Homemade Masa Gordita Pocket
Masa Gordita Pockets
Homemade Masa Pockets - a fun change up from taco shells