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- Total: 60 mins
- Prep: 45 mins
- Cook: 15 mins
- Yield: twelve to 18 arepas
Arepas, a staple meals in the two Venezuela and Colombia, are corncakes that are created from a special precooked corn flour. You can uncover this cornmeal/flour in Latin food merchants, labeled masarepa, or “masa al instante.”
Arepas are crispy on the outside with a soft and creamy center. They have a milder corn flavor than tortillas or tamales and are wonderful to have on your plate for soaking up the juices of cooked meat, beans or aji salsa.
Arepas are scrumptious when slathered with butter or cream cheese for breakfast or as an accompaniment to any meal.
Colombian arepas tend to be thinner than the Venezuelan range. Venezuelan arepas are usually stuffed with meat and cheese to make sandwiches, this kind of as the popular reina pepiada. Arepas can also be grilled or deep-fried and are at times prepared with other grains this kind of as fresh corn, hominy or quinoa.
- 1 teaspoon salt
- two 1/2 cups masarepa cornmeal
- two 3/4 to 3 one/2 cups sizzling water
- two tablespoons melted butter
- one/2 tablespoon butter or vegetable oil
Measures to Make It
Stir the salt into the masarepa cornmeal.
Pour 2 3/4 cups of scorching water more than the flour and mix properly with a wooden spoon.
Stir in the melted butter. Cover dough with plastic wrap and let rest 15 minutes.
If you want thicker arepas, separate the dough into twelve pieces.
Form each and every piece into a smooth ball. Include more water if needed—the dough need to be moist enough so that you can form the arepas with no the dough forming lots of cracks all around the edges.
Location each ball in amongst two sheets of plastic wrap or two ziplock bags and flatten gently with the bottom of a pot. Arepas should be about three inches in diameter and practically an inch thick. (For thinner arepas, divide the dough into 18 pieces and type into balls. When flattened they should be about 3 one/2 inches in diameter and 1/four inch thick.)
Use your fingers to smooth out any cracks along the edges.
Spot the shaped arepas on a cookie sheet covered with plastic wrap.
Heat a cast iron skillet on reduced heat. Place 1/2 tablespoon butter or vegetable oil in the skillet.
Area numerous arepas in the pan, leaving area to flip them.
Cook the arepas about 5 minutes on every single side. The surface ought to dry and kind a crust. They will brown slightly but do not allow them brown too significantly. They should seem like an English muffin. If they are browning as well quickly, reduce the heat. Include a lot more butter or oil for subsequent batches as essential.
The thinner arepas are done when they have formed a nice crust but are nonetheless soft on the inside.
The thicker, Venezuelan-fashion arepas finish cooking in the oven. Right after they have formed a crust and are just a bit browned, area them on a cookie sheet and heat for eight to 10 minutes at 350 F.