Arepas 101 Recipes

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HOW TO MAKE AREPAS (3 INGREDIENTS!)



How to Make Arepas (3 Ingredients!) image

An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!

Provided by Minimalist Baker

Categories     Side

Time 30m

Number Of Ingredients 4

2 cups warm water
1 heaped tsp sea salt
2 cups areparina*
1 Tbsp avocado, coconut, or vegan butter for cooking ((if avoiding oil, just omit and be sure your pan is non-stick))

Steps:

  • Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
  • A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You're looking for a dough that doesn't easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
  • Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
  • Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges (see photo).
  • Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don't touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
  • Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they're warm but not piping hot.
  • To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can "stuff" it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I'd recommend letting them thaw first and cooking them as instructed.

Nutrition Facts : ServingSize 1 (Arepas), Calories 233 kcal, Carbohydrate 46.9 g, Protein 4.3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 390 mg, UnsaturatedFat 1.91 g

HOMEMADE AREPAS



Homemade Arepas image

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

  • Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
  • Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
  • Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
  • Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg

AREPAS



Arepas image

Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

Provided by Ryan Pera

Categories     Pan-Fry     Hominy/Cornmeal/Masa     Bon Appétit     Houston     Texas

Yield Makes 4 servings

Number Of Ingredients 5

2 cups arepa flour (precooked cornmeal)
2 teaspoons kosher salt
2 tablespoons vegetable oil
Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
Lime wedges (for serving)

Steps:

  • Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
  • Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
  • Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
  • Repeat with remaining 1 tablespoons oil and dough.
  • Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

AREPAS



Arepas image

Arepas are small grilled corn cakes and are native to Venezuela and Colombia. They can be eaten plain or stuffed with meats, cheeses, beans and vegetables. Sugar can be added to create a sweet cake which can be used for dessert.

Provided by beckinoles

Categories     Main Dish Recipes     Sandwich Recipes

Time 27m

Yield 12

Number Of Ingredients 11

2 ½ cups milk
1 ½ cups arepas flour (such as P.A.N.®)
½ cup grated Monterey Jack cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup unsalted butter, cut into pieces
1 tablespoon honey
vegetable oil
1 (6 ounce) package cooked chicken, shredded, or to taste
½ (8 ounce) package Monterey Jack cheese, sliced, or to taste
½ avocado, sliced, or to taste

Steps:

  • Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  • Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  • Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  • Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 14.7 g, Cholesterol 37.4 mg, Fat 13.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 266.1 mg, Sugar 3.9 g

AREPAS



Arepas image

Make and share this Arepas recipe from Food.com.

Provided by Midwest Maven

Categories     Breads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup grated cheddar cheese
1 cup milk
2 tablespoons butter, plus more for serving
1/2 cup corn kernel (fresh or frozen)
3 tablespoons corn oil

Steps:

  • Put the cornmeal in a food processor and grind until fine.
  • Put the cornmeal in a large bowl with the salt and cheese.
  • In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
  • Add the butter to the pan and stir until melted.
  • Take pan off the heat and add to the cornmeal mixture to form a thick batter.
  • Fold in the corn kernels.
  • Let the batter rest about 15 minutes to thicken into a soft dough.
  • Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
  • Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
  • Serve hot with butter.

FAMILY AREPAS AS MADE BY CESAR RECIPE BY TASTY



Family Arepas As Made By Cesar Recipe by Tasty image

Here's what you need: warm water, salt, arepa flour, canola oil, rotisserie chicken, avocados, lime, red onion, red bell pepper, garlic, mayonnaise, fresh cilantro, salt, pepper, ham, shredded cheddar cheese, chicken breast, onion, shredded cheddar cheese

Provided by Rie McClenny

Yield 4 servings

Number Of Ingredients 19

3 cups warm water
1 teaspoon salt
2 cups arepa flour
1 tablespoon canola oil
1 lb rotisserie chicken, shredded
2 avocados
lime, juiced
¼ cup red onion, chopped
¼ cup red bell pepper, chopped
1 clove garlic
2 tablespoons mayonnaise
3 tablespoons fresh cilantro, chopped
salt, to taste
pepper, to taste
ham, sliced
shredded cheddar cheese
chicken breast, or thighs, cooked
onion, caramelized
shredded cheddar cheese

Steps:

  • Preheat the oven to 375˚F (190˚C)
  • In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
  • Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn't stick to your fingers.
  • Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
  • Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
  • Transfer the arepas to the oven and cook for 15 minutes.
  • Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
  • Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
  • Enjoy!

Nutrition Facts : Calories 614 calories, Carbohydrate 49 grams, Fat 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 1 gram

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