Arepas with Pink Pickled Onions
We’ve taken these traditional corn pancakes and given them a more complex flavor with the addition of sour cream and a piquant pickled onion relish. The onions’ wonderful rose-pink color against the golden-brown arepas makes for a gorgeous presentation.
For the pickled onions
2 medium red onions, finely chopped
For the arepas
1 cup milk
Prepare the pickled onions
Put the onions in a small saucepan and add enough cold water to just cover them. Bring water to a boil and simmer 1 minute. Drain the onions in a colander and return them to the pan with the vinegar, salt, sugar, and enough cold water to just cover them. Bring liquid to a boil and simmer 5 minutes, stirring until the liquid evaporates (add a little more water if the liquid evaporates before the 5 minutes are up). Remove pan from heat.
Prepare the arepas
In a small saucepan, bring the milk to a boil. Add the butter and stir until it is melted. Remove the mixture from the heat and set aside.
The pickled onions can be made 1 week ahead and kept covered and refrigerated. The arepa dough can be made 1 day ahead and kept covered and refrigerated. You’ll need to add a little water to get it back to pancake batter consistency. The arepas can be made the morning of the party and kept tightly covered but not refrigerated. Warm them in a 400°F oven for 5 to 7 minutes.