Arepas are versatile and delicious cornmeal cakes that originate from Venezuela and Colombia. These thick, round patties are made from a simple dough of masa harina (corn flour) and water, making them naturally gluten-free. Arepas can be grilled, baked, or fried, and they serve as a perfect vessel for a variety of fillings, from savory meats and cheeses to fresh vegetables and salsas. Whether enjoyed for breakfast, lunch, or dinner, arepas are a comforting and satisfying dish that can be customized to suit any palate.
Ingredients:
• 2 cups masa harina (corn flour)
• 2 1/2 cups warm water
• 1 teaspoon salt
• Optional fillings: shredded cheese, avocado, black beans, pulled pork, or any desired protein and toppings
Instructions:
1. In a large mixing bowl, combine the masa harina and salt.
2. Gradually add the warm water to the masa harina, mixing with your hands or a spoon until a soft dough forms. The dough should be pliable and not sticky. If it’s too dry, add a little more water; if it’s too wet, add a bit more masa harina.
3. Divide the dough into equal portions, about the size of a golf ball (roughly 8-10 balls).
4. Flatten each ball between your palms to form a disc about 1/2 inch thick.
5. Preheat a skillet or griddle over medium-high heat and lightly grease it with oil.
6. Cook the arepas for about 5-7 minutes on each side, or until they develop a golden-brown crust and are cooked through. You can also bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes after pan-frying for extra crispiness.
7. Once cooked, let the arepas cool slightly before slicing them open to create a pocket.
8. Fill the arepas with your choice of fillings and toppings, such as cheese, avocado, beans, or meats.
9. Serve warm and enjoy these delicious and customizable arepas as a delightful meal or snack!
Aprile's Kitchen 