Grilled Arepas With Salsa South American Corn Cakes Food

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.

GRILLED AREPAS WITH SALSA (SOUTH AMERICAN CORN CAKES)

Steps:

• Combine onions, peppers, garlic, cilantro, vinegar, and lime juice.
• Toss to mix.
• Season with salt to taste.
• Add more lime juice if desired. There should be about 1 1/2 cups of salsa.
• Salsa can be made several hours in advance.
• Preheat grill to high.
• Brush and oil grill very well.
• Lightly brush both sides of arepas with some of the melted butter.
• Arrange arepas on grill, and and grill until toasted and brown, about 2 minutes.
• Turn over with a spatula or tongs and grill on other side about 2 minutes.
• Transfer arepas to a platter and brush with any remaining butter.
• Top each arepa with some of the salsa.
• Serve immediately.

CORN AND CHEESE GRIDDLE CAKES (AREPAS)

Steps:

• Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
• Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
• Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.

COLOMBIAN AREPAS

Steps:

• Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
• Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.