Arepas (Venezuelan Corncakes) - makes 5-10
Over a year ago
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Ingredients
- 2 Cups pre-cooked cornmeal (goes by the name masarepa or masa precocida)
- ½ teaspoon Salt
- 3 Cups Boiling Water
- 3 Tablespoons Oil
Accompaniment
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Description
I am in Year 9 and i discovered this recipe on the internet whilst doing some research.
Thanks then to www.whats4eats.com
Method
-
1
1.Preheat oven to 400F . In a large bowl, mix together the cornmeal and salt . Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5-10 minutes.
2.Using wetted hands , form balls of dough out of about 1/4 cup of dough and press to form a cake about 3 inches wide and 3/4 inch thick. If the doughcracks at the edges , mix in a little more water and then form the cakes.
3.Heat the oil in a saute pan or skillet over medium high heat . Saute the patties , a few at a time , to form a light brown crust on one side , 5-6 minutes.Flip and brown on the other side .
4.When all the patties have been browned , transfer them onto a baking sheet and then bake in the oven for 15-20 minutes , or until they sound lightly hollow when tapped . Serve immediately.
Chef's Tips
Variations
- To make filled arepas, split them in half when finished and scoop out a little of the soft dough filling. Stuff with your chosen filling.
These are some suggestions :
- Arepa de Pabellón: shredded, seasoned meat and black beans.
- Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
- Arepa de Dominó: black beans and crumbled white cheese.
- Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.
- Columbian Arepas: make smaller and thicker and don't bake. Top with butter and melted cheese.
- Other possible fillings: grated white or cheddar cheese, guasacaca, ham and cheese, hard-boiled quails eggs.
- The sautéing step is sometimes skipped and the arepas are simply baked. In the countryside arepas are often cooked on the grill.
- Small arepas can be made and served as appetizers with garnishes on top instead of inside. Or they can be eaten as small biscuits.
- Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulces).
Chevere ! Bien chevere !