1tablespoonoreganofinely chopped (1 teaspoon of dried oregano can also be substituted)
1/3cupchipotles in adobo saucecanned
1cupcilantro leavesfirmly packed
1/2cupcremaMexican/South American sour cream, but with a much milder taste than American sour cream and a thinner consistency – closer to yogurt. If using American sour cream, mix it with a little heavy cream).
In a saucepan, combine garlic, bay leaves and beans. Add water to cover.
Bring to a boil. Reduce to a simmer and cook until very soft; about 1 1/2 hours.
Let cool for a few minutes.
Transfer to blender with all other ingredients except oregano and 1 cup of the cooking liquid. Puree.
Transfer to a bowl and add oregano. Mix well.
For the chipotle mayo
Combine ingredients in a food processor and mix until smooth.
To make the cilantro salsa
Combine cilantro, crema and lemon juice in a food processor and mix until smooth.
While processor is running, slowly add olive oil until sauce is smooth and homogenous.
Add water, salt and pepper and mix well.
For the Hogao
Heat oil. Add scallion and garlic and cook for 1 minute, until scallions soften.
Add tomatoes, bouillon cube, water, salt and pepper. Bring to a boil.
Reduce to a medium-low flame and simmer for 20 minutes, until most of the liquid has evaporated.
Add cilantro and mix well.
To make Quinoa Arepas
Combine the quinoa, masa and salt together.
Add water and milk and mix until you have a soft dough. Let rest for 5 minutes.
Divide into 9 equal portions.
Heat a skillet with just enough oil to coat.
Spread a large piece of plastic wrap on a work surface and spray with non stick spray.
Place one ball of dough on top and cover with another piece of plastic wrap.
With the palm of your hand, keep on pressing down until the dough is pressed thin, about 1/4″ thick.
Lift off the top plastic wrap and carefull remove flattened dough with a spatula.
Transfer to heated skillet and cook for 2-3 minutes, until the edges start to brown.
Flip over and cook for another 2-3 minutes until golden and crispy.
Now let’s make our Palenque style Arepas
Take one cooked arepa and spread with a little chipotle mayo. (Palenque uses butter and then puts the chipotle mayo on top, however I choose to skip the butter to reduce the fat content just a little).
Spread with beans.
Add a few Arugula Leaves.
Sprinkle cheese on top.
Next comes a drizzle of cilantro sauce and then the hogao.