Venezuelan-style Arepas
By Ana Lisette Thorup
Arepas are corncakes made from a special kind of precooked corn flour. Arepas are enjoyed in Venezuela and Colombia, although in Venezuela arepas tend to be thicker and are often stuffed with cheese or meat to make a sort of sandwich.
Arepas have a crispy exterior, and a mild corn taste and soft inside texture that is perfect for soaking up other flavors like the juices of cooked meat
::Preparation:: 15 minutes
::Cook time:: 15 minutes
::TOTAL:: 30 minutes
Makes 8-10 arepas
::Ingredients::
2 ½ cups of water
2 cups of pre-cooked white corn meal (we prefer P.A.N. brand)
1 teaspoon of salt
::Directions::
*Preheat oven to about 350 degrees F*
1.Pour the water in a mixing bowl.
2.Add the salt, and then slowly add in the corn meal.
3. Knead until smooth. Then allow the mix to sit for 5-10 minutes to absorb the water.
4. Form corn discs to about 3 to 4 in. in diameter and 1 to 2 cm. in thickness. We prefer to make them wider, 5-6 in., and 1/2 to 1 cm. in thickness, allowing for the arepa to be filled with more salty When shaping, repair any cracks on the edges with your fingers.
5. Lightly grease the surface of a heavy skillet (cast iron works well) with vegetable oil and heat over medium heat. Place the arepas into the skillet in batches. Cook until the arepas are lightly browned on each side. Place arepas in the oven for about 8-10 minutes to finish cooking the inside of the arepas without burning them.
6. Fill the arepas with your favorite cooked meats, such as shredded or ground beef, and your favorite type of cheese. Feel free to add tomatoes or green onions, the possibilities are endless!
Let us know in the comments below what delicious ingredients you filled your arepas with!
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