The arepa is a flat unleavened cornmeal patty that can be grilled, baked, or fried. My introduction to this delectable Venezuelan breakfast staple is from well...Venezuelans. In my experience the fried ones are the best (shocker) and stand up to a variety of filing that include butter, cheese, eggs, random meats, etc. Is there any better way of consuming random left overs than between a hot fried corn patty? So when Carlos and I came across some authentic arepan (??) corn flour at a local Colombian market and I was having said Venezuelans visiting I knew it would be a great chance to test out my arepa making skillz.
Ingredients/Direction:
Makes 12 arepas
1. Boil water
2. Measure 2 cups of special corn flour (see packaging above)
3. Add 1/2 tsp of salt and 2 tsp of Parmesan cheese.
4. Mix with 3 cups of boiling water (ratio of flour to water should be 2:3)
5. when the dough has absorbed all of the water form about 12 patties.
6. In a large skillet heat about 1/4 inches of oil.
7. Fry up the arepas in batches of 6 for about 3 minutes on each side or until edges are golden.
8. Slice in half and add the filling of your choice. I personally had butter, scrambled eggs, and slices of citrus pork chops.
Makes 12 arepas
1. Boil water
2. Measure 2 cups of special corn flour (see packaging above)
3. Add 1/2 tsp of salt and 2 tsp of Parmesan cheese.
4. Mix with 3 cups of boiling water (ratio of flour to water should be 2:3)
5. when the dough has absorbed all of the water form about 12 patties.
6. In a large skillet heat about 1/4 inches of oil.
7. Fry up the arepas in batches of 6 for about 3 minutes on each side or until edges are golden.
8. Slice in half and add the filling of your choice. I personally had butter, scrambled eggs, and slices of citrus pork chops.
Man, that cast iron is sexy.
