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
SPICY FRIED AREPAS
This recipe is good as it offers a light and crispy texture on the outside while the meat filling is spicy and very tasty. It is easy to prepare and can be prepped ahead of time. It is good for any time of the day, breakfast, lunch, snack or dinner. Best of all it is delicious and in-expensive. Enjoy!
Provided by kimfa.eveningtea
Categories Lunch/Snacks
Time 53m
Yield 20-24 arepas, 5-10 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1671.2, Fat 128.4, SaturatedFat 24.7, Cholesterol 123.4, Sodium 1697.1, Carbohydrate 89.9, Fiber 8.4, Sugar 6.5, Protein 44
AREPAS
Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Provided by Ryan Pera
Categories Pan-Fry Hominy/Cornmeal/Masa Bon Appétit Houston Texas
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
- Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
- Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
- Repeat with remaining 1 tablespoons oil and dough.
- Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
COLOMBIAN AREPAS
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.
Provided by Ian Knauer
Categories Cheese Dairy Vegetable Fry Vegetarian Corn Gourmet
Yield Makes 10 to 12 cornmeal cakes
Number Of Ingredients 4
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.
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- Combine masa harina flour, cheese, salt, and half of the water together in a large mixing bowl. Mix well and slowly add more water until the dough is formed and pliable but not too wet or it will be mushy after cooking.
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- Mix the precooked cornmeal and the salt. Add the water and whisk remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes.
- Using your hands, divide the dough into 8 pieces. Roll each piece into a ball and flatten in gently to create a disk, about 1 inch thick (see pictures).
- Heat a thin layer of oil (about 1/4 inch deep) in a large heavy skillet over medium heat. Add the arepas and fry for about 6 minutes on both sides. The arepas should get a dry fried exterior without getting overly brown. Set on paper towels to drain and cool.
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