HOMEMADE SOUTH AMERICAN AREPAS
Steps:
- Gather the ingredients.
- In a mixing bowl, stir the salt into the masarepa cornmeal.
- Pour 2 3/4 cups of hot water over the flour and mix well with a wooden spoon.
- Stir in the melted butter.
- Cover the dough with plastic wrap and let rest for 15 minutes.
- If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
- Shape each piece into a smooth ball. Add more water if needed-the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
- Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot. Thick arepas should be about 3 inches in diameter and almost 1-inch thick. Thin arepas should be about 3 1/2 inches in diameter and 1/4-inch thick.
- Use your fingers to smooth out any cracks along the edges.
- Place the shaped arepas on a cookie sheet covered with plastic wrap.
- Heat a cast-iron skillet on low heat. Put 1/2 tablespoon butter or vegetable oil in the skillet.
- Place several arepas in the pan, leaving room to turn them.
- Cook the arepas for about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly but do not let them brown too much. They should look like an English muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
- The thinner arepas are done when they have formed a nice crust but are still soft on the inside. For thicker arepas, finish cooking in the oven: After they have formed a crust and are just a bit browned, place them on a cookie sheet and heat for 8 to 10 minutes at 350 F.
Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 90 mg, Sugar 0 g, Fat 2 g, ServingSize 12 to 18 arepas, UnsaturatedFat 0 g
HOMEMADE AREPAS
It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg
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