"This time of year we are either going to or hosting fiestas. Why not try something unique? Panuchos--small bites of chicken topped with orange juice and brown sugar-sweetened, sauteed red onions--are festive! (And, wow, so delicious!) Another reason they're fun to bring or serve at a party is that they don't need to be warm; room temperature is just fine. Enjoy!" 

(from Mambo Mixers, ©2005, Arlen Gargagliano)

Ingredients: panuchos

2 tablespoons vegetable oil

2 red onions, thinly sliced into rounds

2 oranges

1 teaspoon apple cider vinegar

1 teaspoon dark brown sugar

2 cups cooked shredded chicken

1 teaspoon achiote (ground annatto seeds; available at Latin American markets)

1 dozen arepas (see below) 

1/2 cup refried black beans

1 tablespoon chopped fresh cilantro

Ingredients: arepas

1 1/2 cups instant precooked white (or yellow) cornmeal

2 cups hot water or chicken broth

1/2 cup grated mozzarella

1/4 cup sugar

1/2 salt

Butter for frying

Makes 12 (enough for 5-6 people) 

Method: arepas 

1. Put cornmeal into a large bowl and gradually pour in the hot water or chicken broth. Mix well using a fork or wooden spoon.

2. Add the mozzarella, sugar, and salt. Mix, using your hands, until there are no lumps. Cover and let sit for 5 minutes, or refrigerate for up to one day.

3. Scoop up a heaping teaspoon of dough and form a small pancake (about 1.5 inches in diameter) in the palm of your hand. Repeat with the remaining dough, and set aside on a platter.

4. Lightly butter a griddle or heavy skillet. Cook the arepas about 3 to 4 minutes on each side, or until golden. (You may need to wipe out the frying pan with a paper towel after a few batches so that the butter doesn't blacken.)

Method: panuchos

1. Pour the vegetable oil into a frying pan over medium heat. Saute the onion, stirring constantly, for about 5 minutes, or until it starts to soften.

2. Cut 1 orange in half and squeeze the juice over the onion. Add the vinegar and brown sugar. Let simmer until the liquid evaporates. Set aside.

3. In a medium bowl, combine the shredded chicken breast, achiote and juice from the remaining orange and mix well.

Assemble

1. Arrange the arepas on a serving platter.

2. Using a teaspoon, spread a spoonful of refried beans on each arepa. Then add a small amount of shredded chicken. Top with onion and a sprinkle of cilantro.