





Plantain arepas make a sweet home for a Greek-inspired steak filling, seasoned with McCormick Culinary® Garlic, Oregano and Lemon & Pepper. A hot sauce mash-up of Greek tzatziki and Columbian hot sauce (Aji Pacante) finishes off this hand-held meal. Recipe makes 12 (1 arepa) servings.
–Arepa dough is made with masarepa, a pre-cooked cornmeal. The cornmeal can be found in Latin markets, the Latin aisle of the supermarket or online. Do not use masa harina, which is used for preparing tamales.
–Keep a bowl of cold water nearby when preparing the arepa dough. If your hands get too sticky while kneading and forming the arepas, wet them in the cold water and continue working dough.
–Arepas and Tzatziki Sauce can be made ahead and refrigerated in separate airtight containers up to 3 days. When ready to serve, reheat arepas in a hot, buttered skillet.