Arepa corn cakes
Chef
Deborah Alexander
Hospital
Stanford Hospital
Cook time
1 hour
Yield
50 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
1 gallon plus 1 cup unsweetened almond milk
12 1/2 ounces 80/20 blend of canola/olive oil
1 1/4 gallons corn masa harina
6 1/4 ounces extra fine granulated sugar
4 3/4 ounces kosher flake salt
3 pounds 10 ounces low sodium black beans
1 pound 15 ounces each of oyster, button, and portabella mushrooms
7 3/4 ounces each of pumpkin seeds (pepitas), dried guajillo chili peppers, and dried pasilla peppers
2 3/4 ounces black pepper
3 3/4 ounces whole cloves
2 teaspoons each of thyme, marjoram, and oregano
4 bay leaves
1 teaspoon each of cumin and cinnamon
5 3/4 ounces chopped garlic
7 3/4 ounces diced onion
1 ounce plus 2/3 tablespoon salt
7 3/4 ounces diced small packed tomatoes
1/4 cup plus 2 ounces apple cider vinegar
3 3/4 cups plus 1 ounce water
12 1/2 ounces 80/20 blend of canola/olive oil
1 1/4 gallons corn masa harina
6 1/4 ounces extra fine granulated sugar
4 3/4 ounces kosher flake salt
3 pounds 10 ounces low sodium black beans
1 pound 15 ounces each of oyster, button, and portabella mushrooms
7 3/4 ounces each of pumpkin seeds (pepitas), dried guajillo chili peppers, and dried pasilla peppers
2 3/4 ounces black pepper
3 3/4 ounces whole cloves
2 teaspoons each of thyme, marjoram, and oregano
4 bay leaves
1 teaspoon each of cumin and cinnamon
5 3/4 ounces chopped garlic
7 3/4 ounces diced onion
1 ounce plus 2/3 tablespoon salt
7 3/4 ounces diced small packed tomatoes
1/4 cup plus 2 ounces apple cider vinegar
3 3/4 cups plus 1 ounce water
preparation
Instructions
1. In a saucepan, combine the milk and oil, bring to a temperature of 140°F. Add the masa, sugar, salt, and beans. Let stand for at least 5 minutes. Scoop into 3-ounce balls, roll flat between two pieces of parchment paper. Cook on a flat top or in a sauté pan until crisp and cooked through.
2. Stem and seed the peppers, place in a pot on the stove with the water and bring to a boil. Turn off and let steep for 15 minutes. Remove the peppers, save the water.
3. Combine all sauce ingredients except the mushrooms and blend, using the reserved water to thin the sauce. In a large sauce pot on low heat, cook the sauce for 20 to 30 minutes, stirring often.
4. While the sauce is cooking, prepare the mushrooms. Pull the oyster mushrooms into strips, slice the button mushrooms, clean and dice the Portobellos. In a separate pan, sauté the mushrooms for 2 minutes, add the sauce to the mushrooms, and cook another 5 minutes to develop flavor.
5. Cut the cakes into two pieces. Take two pieces of cake and place in a bowl, spread as far apart as possible. Place 4 ounces of birria between the two bottom cakes. Place the last two cakes on top, perpendicular to the bottom cakes. Top with vinaigrette coleslaw.
2. Stem and seed the peppers, place in a pot on the stove with the water and bring to a boil. Turn off and let steep for 15 minutes. Remove the peppers, save the water.
3. Combine all sauce ingredients except the mushrooms and blend, using the reserved water to thin the sauce. In a large sauce pot on low heat, cook the sauce for 20 to 30 minutes, stirring often.
4. While the sauce is cooking, prepare the mushrooms. Pull the oyster mushrooms into strips, slice the button mushrooms, clean and dice the Portobellos. In a separate pan, sauté the mushrooms for 2 minutes, add the sauce to the mushrooms, and cook another 5 minutes to develop flavor.
5. Cut the cakes into two pieces. Take two pieces of cake and place in a bowl, spread as far apart as possible. Place 4 ounces of birria between the two bottom cakes. Place the last two cakes on top, perpendicular to the bottom cakes. Top with vinaigrette coleslaw.
Notes
Serve with vinaigrette coleslaw.
