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
COLOMBIAN AREPAS
This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.
Provided by Sweet y Salado
Categories World Cuisine Recipes Latin American South American Colombian
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
- Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
- Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.9 g, Cholesterol 17.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 325.2 mg, Sugar 0.2 g
CHEESE-STUFFED AREPAS
Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 arepas
Number Of Ingredients 4
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
AREPAS (CORN GRIDDLE CAKES)
A popular snack in Columbia, Venezuela, Panama and many other Hispanic countries. Serve with toppings such as cheese, salsa, cream cheese, and butter. I choose to melt cheese on mine during the cooking process, which makes them extra yummy!
Provided by Jennifer M
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 16m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water, cornmeal, and salt in a bowl. Mix together and let sit until water is absorbed, about 5 minutes. Form dough into patties about 5 inches across and 1/2-inch thick.
- Coat a griddle with butter. Cook patties, one at a time, over medium-high heat until lightly browned, about 3 minutes per side.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 20 g, Cholesterol 3.8 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 302.7 mg
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!
FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)
Categories Milk/Cream Breakfast Fry Picnic Lunch Mozzarella Cornmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 arepas
Number Of Ingredients 7
Steps:
- Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
- Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
- Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
- Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
- Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.
COLOMBIAN AREPAS
Taken from epicurious .com and posted for ZWT. Originally published in Gourmet magazine - September 2007. "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 alligirl
Categories Cheese
Time 35m
Yield 10-12 arepas (cornmeal cakes), 3-4 serving(s)
Number Of Ingredients 6
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.
CORN AND CHEESE GRIDDLE CAKES (AREPAS)
These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5
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.
COLOMBIAN CORN AND CHEESE AREPAS
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield 11 large arepas
Number Of Ingredients 6
Steps:
- Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
- One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
- Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
- Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram
AREPAS DE QUESO
These arepas have a crispy crust while the cheese inside stays melty and gives you that cheese-pull that everyone knows and loves.
Provided by Marianne Williams
Time 55m
Yield 14
Number Of Ingredients 5
Steps:
- Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
- Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
- Preheat the oven to 200 degrees F (95 degrees C).
- With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 11.9 g, Cholesterol 10.2 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306 mg, Sugar 0.2 g
AREPAS WITH CHEESE AND CORN
Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles for baking them; you might try a waffle iron. Make sure you buy whole-grain cornmeal, which is usually stone ground.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 8 to 12 arepas
Number Of Ingredients 11
Steps:
- Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
- Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
- Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
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.
REINA PEPIADA AREPAS
Provided by Julie Loria
Categories Chicken Wheat/Gluten-Free Father's Day Dinner Lunch Avocado Healthy Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 arepas
Number Of Ingredients 19
Steps:
- 1 To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
- 2 Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.
- 3 To make the arepas, stir 3 cups lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 3 cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.
- 4 Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.
- 5 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and heat over medium heat.
- 6 In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.
- 7 When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.
FAMILY AREPAS AS MADE BY CESAR RECIPE BY TASTY
Here's what you need: warm water, salt, arepa flour, canola oil, rotisserie chicken, avocados, lime, red onion, red bell pepper, garlic, mayonnaise, fresh cilantro, salt, pepper, ham, shredded cheddar cheese, chicken breast, onion, shredded cheddar cheese
Provided by Rie McClenny
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C)
- In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
- Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn't stick to your fingers.
- Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
- Transfer the arepas to the oven and cook for 15 minutes.
- Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
- Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 49 grams, Fat 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 1 gram
AREPAS
Arepas are small grilled corn cakes and are native to Venezuela and Colombia. They can be eaten plain or stuffed with meats, cheeses, beans and vegetables. Sugar can be added to create a sweet cake which can be used for dessert.
Provided by beckinoles
Categories Main Dish Recipes Sandwich Recipes
Time 27m
Yield 12
Number Of Ingredients 11
Steps:
- Bring milk to a simmer in a pot. Remove from heat and stir in butter.
- Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
- Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
- Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 14.7 g, Cholesterol 37.4 mg, Fat 13.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 266.1 mg, Sugar 3.9 g
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.
CORN AND CHEESE AREPAS
Categories Cake Cheese Dairy Side Sauté Quick & Easy Cornmeal Corn Winter Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
CHEESE AREPAS
Make and share this Cheese Arepas recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
AREPAS DE QUESO FRITAS
This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 25m
Yield 8 arepas
Number Of Ingredients 6
Steps:
- Mix the water and the egg yolk.
- In a large bowl mix the flour and the egg/water mixture.
- Mix and kneed the dough for about 5 minutes until it is compact.
- Cover with a damp cloth and set aside for 5 minutes.
- Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
- Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
- Fry until golden brown, turning regularly.
- Turn out onto crumpled absorbent paper and leave to cool slightly.
- Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
- Serve immediately--they don't keep and don't re-heat.
Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3
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Traditional Arepas Recipe
The traditional arepas recipe is straightforward and easy to follow. This recipe requires basic ingredients that can be found in most grocery stores. To make traditional arepas, you will need:Ingredients:
- 2 cups of masa harina (cornmeal)
- 2 cups of warm water
- 1 teaspoon of salt
- Oil for cooking
Instructions:
- In a large mixing bowl, combine the masa harina, salt, and warm water. Mix well until the dough is moistened and can be formed into a ball.
- Knead the dough for a few minutes until it becomes smooth and elastic. Divide the dough into equal portions and roll each portion into a ball.
- Flatten each ball into a thick round shape of about 1/2 inch thickness.
- Heat a lightly oiled griddle or pan over medium heat. Cook the arepas for about 5-6 minutes on each side or until they are golden brown and crispy.
- Serve hot and enjoy with your favorite filling of cheese, meat, or vegetables.
Vegetarian Arepas Recipe
A vegetarian arepas recipe is an excellent option for those who want to enjoy this popular South American food while maintaining a plant-based diet. Here is a simple recipe for vegetarian arepas that are quick and easy to make.Ingredients:
- 2 cups of masa harina (cornmeal)
- 2 cups of warm water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of canned black beans, drained and rinsed
- 1/2 cup of corn kernels
- 1/4 cup of chopped fresh cilantro
- Oil for cooking
Instructions:
- In a large mixing bowl, combine the masa harina, salt, and warm water. Mix until the dough is moistened and can be formed into a ball.
- Knead the dough for a few minutes until smooth and elastic. Divide the dough into equal portions and roll each portion into a ball.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for about 5 minutes, or until they soften.
- Add the black beans and corn kernels to the skillet, and cook for an additional 2-3 minutes, or until heated through.
- Remove the skillet from the heat and stir in the chopped cilantro.
- Flatten each ball of dough into a thick round shape of about 1/2 inch thickness.
- Heat a lightly oiled griddle or pan over medium heat. Cook the arepas for about 5-6 minutes on each side, or until they are golden brown and crispy.
- Stuff each arepa with the vegetable mixture and serve hot.
Chicken Arepas Recipe
Chicken arepas are a delicious way to enjoy this traditional South American food. This recipe is a classic version of chicken arepas, and it is seasoned with Latin spices for an authentic taste.Ingredients:
- 2 cups of masa harina (cornmeal)
- 2 cups of warm water
- 1 teaspoon of salt
- 1 lb of boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of diced onion
- 1/4 cup of diced bell pepper
- 1/4 cup of chopped fresh cilantro
- Oil for cooking
Instructions:
- In a large mixing bowl, combine the masa harina, salt, and warm water. Mix until the dough is moistened and can be formed into a ball.
- Knead the dough for a few minutes until smooth and elastic. Divide the dough into equal portions and roll each portion into a ball.
- Heat the oil in a large skillet over medium heat. Add the chicken, cumin, paprika, garlic powder, and cayenne pepper, and cook for about 10 minutes or until the chicken is cooked through.
- Add the diced onion and bell pepper to the skillet and cook for an additional 2-3 minutes, or until they soften.
- Remove the skillet from the heat and stir in the chopped cilantro.
- Flatten each ball of dough into a thick round shape of about 1/2 inch thickness.
- Heat a lightly oiled griddle or pan over medium heat. Cook the arepas for about 5-6 minutes on each side or until they are golden brown and crispy.
- Stuff each arepa with the chicken mixture and serve hot.