Sunday, March 7, 2010


super simple!

I just bought Harina PAN white corn flour (pre cooked) I got this at Lee Lee supermart (Dobson & Warner)
mix the flour with water (about 1:1) until you get a good dough consistency. add the water first, then salt (about 1tsp) and flour last. need until dough forms
make about 2-3 in sized balls, well compacted (or whatever size arepa you prefer)
with the palm of your hand rotate the ball into a flatten disc shape (with enough thickness to slice down the middle for your fillings)
heat a greased griddle to med heat and grill on each side for about 5 or so minutes..when it browns a little (should sound kinda hollow if you tap it) another option would be to pan fry it and that also is delicious!
Next add your ingredients:

I used shredded beef, guacamole, cheese, lettuce, black beans, sour cream and fresh salsa with this tradition Venezuelan dish!


Heres another version you can also try (courtesy Bobby Flay):
2 1/2 cups milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 cups white arepa flour (precooked cornmeal)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
Vegetable or canola oil, for cooking
Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.

Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey 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 the 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 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels.

Slice the arepas in half crosswise, mound some of the ingredients on the bottom, and top with the other half.

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