Spicy Fried Arepas Food

LIGHT AREPAS

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.

SPICY FRIED AREPAS

Steps:

• Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
• Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
• Cook until water is absorbed completely. Set aside to cool until dough is ready.
• Dough:.
• In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
• Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
• Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
• Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
• On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
• Set aside until ready to fry.
• Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
• Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
• Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.

COTTAGE CHEESE AREPAS

Steps:

• Combine masa harina, margarine, salt, and cottage cheese with the hot water.
• Knead well after each addition until mixture resembles new play dough.
• Pinch off golf sized balls; press between two ziploc bags into 1/4 inch thick circles.
• Cook lightly on greased surface of griddle until lightly browned.
• Serve with butter and queso fresco.

COLOMBIAN AREPAS

Steps:

• Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste.
• Form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.
• Serve hot with butter and fresh white cheese.

VENEZUELAN AREPAS

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!

CHEESE AREPAS

Steps:

• Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
• Add the cheese and knead the dough for a few minutes then form into 4 balls.
• Flatten the balls to a thickness of about 1/2 inch.
• Heat oil in a large frying pan.
• Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
• Drain on kitchen paper.
• To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.