HOW TO MAKE AREPAS (3 INGREDIENTS!)
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
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
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
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
AREMPAS PABELLóN AREPA
Steps:
- For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.)
- Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside.
- For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes.
- For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note).
- To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty.
- Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed.
- Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious.
- Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days.
AREPAS RECIPE - (4.4/5)
Provided by Chez_Alexander
Number Of Ingredients 3
Steps:
- 1. Mix arepas flour and water together until well-blended and moist and there are no grainy lumps. If the dough is too soggy and sticks to your fingers add more flour. If it is too dry add water. The perfect dough should roll easily into a large ball without cracking. Divide the dough into equal 1/3 cup pieces and roll them into balls. Pat and turn each ball in your hands to form a patty half an inch thick. Let patties sit 20 minutes before cooking. 2. Cook patties on oiled skillet ~10 minutes, flipping several times during cooking. 3. Place cooked arepas on an ungreased baking sheet and bake in 300F oven for an additional 10 minutes. Arepas are done when they are golden-brown and crispy on both sides, and sound "hollow" when tapped. 4. Let arepas cool a couple of minutes then make an incision along the outer edge of each arepa. The trick is to slice through the middle but not going all the way - and then open it up like a pocket for the filling. Stuff with desired filling and serve. Makes 24 arepas (enough for 6 people to have 4 arepas each).
FAMILY AREPAS AS MADE BY CESAR RECIPE BY TASTY
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
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
More about "arepas recipe 445"
VENEZUELAN AREPAS RECIPE - THE ENDLESS APPETITE
From theendlessappetite.com
AREPAS RECIPE | BON APPéTIT
From bonappetit.com
AREPAS RECIPE - LEARN HOW TO MAKE AREPAS IN MINUTES
From eatingonadime.com
10 DELICIOUS MUST-TRY AREPA RECIPES - DOMINO
From domino.com
PUERTO RICAN AREPAS - THE ULTIMATE RECIPE - COOKING IS …
From cookingismessy.com
HOW TO MAKE AREPAS AT HOME FROM A VENEZUELAN CHEF
From tasteofhome.com
Author Lis Hernandez
- Prepare the filling. To make the arepa filling, squeeze the avocado with your hands to mash it but leave some bits and pieces. Then, blend all the filling ingredients together to combine.
- Mix the salt and dry precooked cornmeal. Mix the salt into the dry precooked cornmeal. Use your hands here! There is no a set rule for how to make the masa—some people add the water first, but I add the salt.
- Add warm water. Slowly, add 2-1/2 cups of warm water to the cornmeal while mixing with your hand. In order to prevent lumps, keep mixing for 3 to 4 minutes.
- Form a smooth ball. Shape the dough into a ball. Cover it with plastic wrap, cheesecloth or a clean, damp towel and let it rest for about 5 minutes.
- Form smaller dough balls. Pull off pieces of the larger ball to form smaller balls. For each arepa, you want a ball that weighs 5 to 5-1/2 ounces.
- Flatten the arepa. In order to prevent the dough from sticking to your hands, use the reserved water to wet your hands lightly. Flatten the ball of masa between the palms of your hands until it reaches the desired thickness of 1/2 to 3/4 inches all around.
- Grill the arepas. Place the arepas on a preheated and lightly greased grill pan on medium heat. Cook for about 7 to 8 minutes on each side, turning the arepa a few times carefully with a spatula to cook evenly until they are golden brown and puffy.
- Assemble the arepa. As soon as the arepas are cooked, stuff them and eat them! It’s when they are at their best—crispy, warm and delicious. To start, place the arepa on a clean kitchen towel.
AREPAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 35 minsCategory Lunch, Breakfast, DinnerCalories 227 per serving
RECIPE DETAIL PAGE | LCBO
From lcbo.com
AREPAS-PLAIN | WRAP IT UP BY JOHN PEPPIN, D.O.
From wrapitupfood.com
MASA (DOUGH) USED FOR MAKING AREPAS - SWEET Y SALADO
From sweetysalado.com
AREPAS RECIPE - BIRDZ OF A FEATHER
From birdzofafeather.ca
AREPAS RECIPE - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
AREPAS — UMAMI JOURNAL
From umami-journal.com
HOMEMADE CHEESE AREPA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
AREPAS DE MAIZ (AUTHENTIC AREPAS RECIPE!) - DASH OF HERBS
From dashofherbs.com
HOMEMADE AREPAS {JUST 3 INGREDIENTS!} - SPEND WITH …
From spendwithpennies.com
HOW TO MAKE HOMEMADE AREPAS: EASY AREPAS RECIPE
From masterclass.com
DELICIOUS VENEZUELAN AREPAS RECIPE (3-INGREDIENTS ONLY)
From mystayathomeadventures.com
HOW TO MAKE AREPAS VENEZOLANAS - EASY AREPAS RECIPE | REAL SIMPLE
From realsimple.com
HOW TO MAKE AREPAS - KITCHN
From thekitchn.com
AREPAS RECIPE | MYRECIPES
From myrecipes.com
COLOMBIAN AREPAS RECIPE - THE FOREIGN FORK
From foreignfork.com
AREPAS RECIPE - PETITE GOURMETS
From petitegourmets.com
HOMEMADE AREPAS MADE WITH KOSHER SALT - CTV
From more.ctv.ca
AREPAS - PREPPY KITCHEN
From preppykitchen.com
VENEZUELAN-STYLE AREPAS (AREPAS RELLENAS) RECIPE
From seriouseats.com
AREPAS FROM 'ENCANTO' ARE A COLOMBIAN STAPLE | CNN TRAVEL
From cnn.com
AREPAS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
VENEZUELAN AREPAS - THE MASTIFF'S KITCHEN
From themastiffskitchen.com
AREPAS RECIPE: VENEZUELAN VERSION OF THE SAVORY RECIPE!
From getarecipes.com
AREPAS – WORLDRECIPES
From worldsrecipes.net
AREPAS - IMMACULATE BITES
From africanbites.com
EASY AREPAS RECIPE - CLARKS CONDENSED
From clarkscondensed.com
AREPA RECIPES | ALLRECIPES
From allrecipes.com
AREPAS RECIPES — MY SWEET RECIPES
From mysweet.recipes
AREPAS WITH CARNITAS AND SWEET POTATO RECIPE - PINCH OF YUM
From pinchofyum.com
AREPAS CARISECAS (SWEET AREPAS) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
AREPAS RECIPE - THRIFT AND SPICE
From thriftandspice.com
AREPAS — THE FEISTY FOODIE
From feistyfoodie.com
HOMEMADE AREPAS RECIPE: HOW TO MAKE AREPAS - FINE DINING …
From finedininglovers.com
VENEZUELAN CHEESE AREPAS RECIPE - LIVE LOVE YUMMY
From liveloveyummy.com
10 BEST AREPA FLOUR RECIPES | YUMMLY
From yummly.com
AREPAS RECIPE - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love