From: Chef Adriana Lopez Vermut, Pica Pica Maize Kitchen, San Francisco. Yield: 24 servings. Arepa: 7 Tbsp. vegetable shortening 3 Tbsp. kosher salt 3 pints + 2 cups warm water (135°F) 3½ lb. masa harina Chicken (yields 4 cups): 4 ½ lb. chicken breasts, boneless (if using bone-in, skin-on, add ¾ lb. to total weight) 2 limes, cut into squares 1 cup carrot, sliced 1 medium yellow onion, cut into squares 1 medium leek, cut into half lengthwise 1 cup ...

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