HOW TO MAKE AREPAS (3 INGREDIENTS!)
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
- A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You're looking for a dough that doesn't easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
- Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
- Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges (see photo).
- Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don't touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
- Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they're warm but not piping hot.
- To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can "stuff" it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
- Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I'd recommend letting them thaw first and cooking them as instructed.
Nutrition Facts : ServingSize 1 (Arepas), Calories 233 kcal, Carbohydrate 46.9 g, Protein 4.3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 390 mg, UnsaturatedFat 1.91 g
AREPAS
Make and share this Arepas recipe from Food.com.
Provided by Midwest Maven
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal in a food processor and grind until fine.
- Put the cornmeal in a large bowl with the salt and cheese.
- In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
- Add the butter to the pan and stir until melted.
- Take pan off the heat and add to the cornmeal mixture to form a thick batter.
- Fold in the corn kernels.
- Let the batter rest about 15 minutes to thicken into a soft dough.
- Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
- Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
- Serve hot with butter.
VENEZUELAN AREPAS
The way we make traditional Venezuelan arepas in our house. Every Venezuelan family has their own way of making it. You can skip the griddle/oven steps if you have a "Tostiarepa" (think panini press for arepas) but since my husband thinks it's sacrilegious, we do it this way. We'll start with the measurement recommendations on the back of that ubiquitous yellow bag of "Harina P.A.N" but please note that these are just suggestions and you need to make sure you have the right consistency above all. Buen provecho!
Provided by LexiMStL
Categories Breads
Time 30m
Yield 4-6 Arepas, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 350 degrees Fahrenheit.
- Lightly grease and heat flat griddle or frying pan on medium high.
- Add water to a medium bowl.
- Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
- Add the Harina P.A.N little by little as you mix with your hands.
- Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
- Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
- Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
- When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
- Place the arepa on the preheated griddle and continue forming the rest in the same manner.
- Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
- At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
- Slice open and fill with butter, cheese, meat or anything else!
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
LIGHT AREPAS
This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend.
Provided by Kathy228
Categories Cheese
Time 28m
Yield 6 arepas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, add cornmeal, salt, pepper, baking powder. Mix well.
- Add the cheese (eg: jack, mozzarella, cheddar, or combination)and combine well.
- With a fork, stir in boiling water.
- Add eggs.
- Mix with a fork until dough leaves the side of the bowl.
- Knead dough with your hands only enough to form a ball.
- About 3/4 cup of dough makes one arepa.
- Flatten balls and fry in a lightly greased pan until golden.
- Or cook in arepa cooker until arepas sound hollow when tapped.
- Let cool slightly and serve.
- TO EAT: Split like an Eng. muffin and with a spoon, scoop-out the fluffy cornmeal insides then fill the shells with anything you like. The scooped-out cornmeal can be eaten with a fork or discarded. Or don't scoop them out it's your preference.
Nutrition Facts : Calories 132.8, Fat 9.3, SaturatedFat 5.1, Cholesterol 111.1, Sodium 693.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 8.8
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HOW TO MAKE AREPAS AT HOME FROM A VENEZUELAN CHEF
From tasteofhome.com
Author Lis Hernandez
- Prepare the filling. To make the arepa filling, squeeze the avocado with your hands to mash it but leave some bits and pieces. Then, blend all the filling ingredients together to combine.
- Mix the salt and dry precooked cornmeal. Mix the salt into the dry precooked cornmeal. Use your hands here! There is no a set rule for how to make the masa—some people add the water first, but I add the salt.
- Add warm water. Slowly, add 2-1/2 cups of warm water to the cornmeal while mixing with your hand. In order to prevent lumps, keep mixing for 3 to 4 minutes.
- Knead the dough. Once you have a dough, knead for about 3 to 4 more minutes.
- Form a smooth ball. Shape the dough into a ball. Cover it with plastic wrap, cheesecloth or a clean, damp towel and let it rest for about 5 minutes.
- Form smaller dough balls. Pull off pieces of the larger ball to form smaller balls. For each arepa, you want a ball that weighs 5 to 5-1/2 ounces.
- Flatten the arepa. In order to prevent the dough from sticking to your hands, use the reserved water to wet your hands lightly. Flatten the ball of masa between the palms of your hands until it reaches the desired thickness of 1/2 to 3/4 inches all around.
- Grill the arepas. Place the arepas on a preheated and lightly greased grill pan on medium heat. Cook for about 7 to 8 minutes on each side, turning the arepa a few times carefully with a spatula to cook evenly until they are golden brown and puffy.
- Assemble the arepa. As soon as the arepas are cooked, stuff them and eat them! It’s when they are at their best—crispy, warm and delicious. To start, place the arepa on a clean kitchen towel.
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