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Arepas Filled With Carnitas And Guasacaca

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2 cups harina PAN (pre-cooked cornmeal)

2 ½ cups hot water

3 tablespoon vegetable oil, plus extra for brushing and cooking

¾ teaspoon salt

1 large avocado, peeled, pitted and quartered

1/2 small sweet onion, peeled and quartered

2 cloves garlic, chopped

2 serranos, halved and seeded

2 tablespoons white wine vinegar

1 lime, juiced

1 bunch cilantro, stemmed

2 tablespoons vegetable oil

salt and pepper to taste

6 cups carnitas, shredded

½ cup cotija cheese, crumbled

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