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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.