Arepas with Carnitas and Sweet Potato

Ingredients

• 1 small red onion
• ¼ cup seasoned rice vinegar
• 5 cups water
• 4 cups precooked white cornmeal (harina de maiz blanco)
• 3 ½ teaspoons kosher salt, divided
• ¾ cup + 3 tablespoons vegetable oil, divided
• 1 large sweet potato
• ¼ teaspoon pepper
• 1 (15.5 oz) can seasoned black beans
• ¼ bunch fresh cilantro
• 2 limes, for juice
• ½ cup crema (or sour cream)
• ½ cup salsa verde
• 2 lb Deli mojo pork
• 6 oz queso fresco

Steps

1. Cut onion in half, then slice (about 1 cup). Place in bowl with vinegar. Let stand 15 minutes, stirring occasionally. Place water in microwave-safe dish; microwave on HIGH 1 minute or until warm. Combine cornmeal and 3 teaspoons salt; add to water and whisk until smooth. Let stand 10 minutes or until water is absorbed.
2. Divide cornmeal mixture into 16 equal pieces. Roll each piece into a ball and flatten gently to create 1-inch-thick discs. Heat ¾ cup oil in large, heavy sauté pan on medium 3–4 minutes. Add arepas to pan (in batches, if needed); fry 6–7 minutes on each side until golden. Transfer arepas to paper towel–lined baking sheet; let stand 5 minutes to cool.
3. Peel sweet potato and cut into 1/2-inch cubes (about 2 cups). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons oil in pan; add potatoes, pepper, and remaining ½ teaspoon salt. Cook 4–5 minutes, stirring occasionally, until lightly browned and tender. Remove potatoes and cover to keep warm.
4. Meanwhile, drain beans and place in microwave-safe bowl. Microwave on HIGH 30–60 seconds. Chop cilantro (1/4 cup); juice limes (2 tablespoons). Combine in small bowl: crema, salsa, lime juice, and cilantro until blended. Shred pork (about 2 cups) and crumble queso fresco (about 1 ½ cups).
5. Cut arepas, creating pockets; fill evenly with pork, potatoes, and beans. Drizzle with sauce and top with queso fresco and pickled onions. Serve.