It
was while vacationing in Puerto Rico where I fell in love with arepas. In
Puerto Rico, Venezuela and Columbia, they call them arepas. In the south,
a similar version is called "hot water corn bread." The main
difference is the type of corn flour used. Arepas are made using the
special precooked corn flour called Masa Harina used to make corn tortillas,
but have a milder corn flavor than tortillas or tamales. I was told I had
to go to a Latino market to find the flour, but my neighborhood supermarket
carries it.
Crispy on the outside with a soft and creamy center, arepas
are scrumptious slathered with butter or cream cheese for breakfast or as a
substitute for bread at any meal. When made thicker, you can slice it
through the center like a bread bun, but not cutting all the way through, and
then filling each arepa with your preferred meat or cheese combination.
It is a truly magnificent delivery system for any number of your favorite
fillings. Grace was so happy to hear that I was posting arepas to the
blog until she learned that I was using photos from the last time I made
them. Maybe I'll surprise her and have a plateful waiting after I finish
writing this month's entry.
Ingredients:
§ 2
cups warm water
§ 1
tablespoon vegetable oil, plus more to fry arepas
§ 1
teaspoon table salt
§ 2
cups Masa Harina (pre cooked corn flour)
Directions:
In
a large bowl, stir together 2 cups warm water with 1 tablespoon vegetable oil
and salt until salt dissolves.
To avoid
lumps, mix continuously while gradually adding the masa harina.
Continue to mix for one minute to give the masa
harina the chance to absorb the liquid.
The dough should hold together when pressed. If the dough is dry, add water, one
tablespoon at a time. Cover the bowl
with a towel or plastic wrap to allow the dough to rest for at least 10
minutes. Divide the dough into 6 or 8 pieces
and shape each piece into a 1/2 inch thick disc. I prefer to make the arepas larger when I am using them for sandwiches.
I use the larger arepas for sandwiches. Heat 1/4 inch oil in a heavy
skillet over medium high heat.
Fry each
disc until golden brown and crispy.
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