Venezuelan Jackfruit Arepas
[Vegan]

Make the Jackfruit Filling:

• Rinse the jackfruit well, drain and shred the pieces with a fork into strands.
• Heat 1 tablespoon oil in a heavy bottom pan, add the shredded jackfruit and cook till it is browned, stirring frequently. Remove onto a plate.
• In the same pan, heat the remaining 1tbsp of oil and add onion, garlic and cook till they are lightly browned around the edges.
• Add the roasted poblano and vegetable stock – scrape the bottom to remove the brown bits.
• Add the browned jackfruit back into the pan along with the bay leaf. Bring the mixture to a boil, then reduce the heat to simmer and cook for about 15~20 minutes.
• Jackfruit will be completely tender and would have absorbed all of the flavors.

Make Black Bean Filling:

• Heat oil in a saucepan, add onion and garlic and cook till the onions turn translucent.
• Add the tomato and cook till mushy, about 2 minutes.
• Stir in the black beans, cumin, red chili powder, salt, pepper and water. Mix well and simmer for 5~8 minutes or until nice and thick.

Make Arepas:

1. Combine precooked pan cornmeal with salt in a large bowl.
2. Make a well in the center and add warm water to form a soft dough. Use your fingers to remove any lumps.. You want a smooth and soft pliable dough. Add more water, if the dough seems too stiff.
3. Divide the dough into 6 equal portions and roll them into balls.
4. Flatten the ball on your palm by gently patting it out. The resulting disc should be approximately 3.5"~4" wide and 1" thick.
5. Gently place the 2~3 discs on a preheated, lightly greased skillet. Cook them for about 8~10 minutes on medium high until a crust is formed. Gently flip and cook for another 8~10 minutes.
6. Transfer the arepas onto a baking sheet and bake in a preheated 350F oven for 12~15 minutes, flipping halfway through, until cooked through and golden on both sides.
7. Arepas are ready to be sliced and filled.