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 SOUTH AMERICAN AREPAS
Steps:
- Gather the ingredients.
- In a mixing bowl, stir the salt into the masarepa cornmeal.
- Pour 2 3/4 cups of hot water over the flour and mix well with a wooden spoon.
- Stir in the melted butter.
- Cover the dough with plastic wrap and let rest for 15 minutes.
- If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
- Shape each piece into a smooth ball. Add more water if needed-the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
- Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot. Thick arepas should be about 3 inches in diameter and almost 1-inch thick. Thin arepas should be about 3 1/2 inches in diameter and 1/4-inch thick.
- Use your fingers to smooth out any cracks along the edges.
- Place the shaped arepas on a cookie sheet covered with plastic wrap.
- Heat a cast-iron skillet on low heat. Put 1/2 tablespoon butter or vegetable oil in the skillet.
- Place several arepas in the pan, leaving room to turn them.
- Cook the arepas for about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly but do not let them brown too much. They should look like an English muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
- The thinner arepas are done when they have formed a nice crust but are still soft on the inside. For thicker arepas, finish cooking in the oven: After they have formed a crust and are just a bit browned, place them on a cookie sheet and heat for 8 to 10 minutes at 350 F.
Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 90 mg, Sugar 0 g, Fat 2 g, ServingSize 12 to 18 arepas, UnsaturatedFat 0 g
COLOMBIAN AREPAS
This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.
Provided by Sweet y Salado
Categories World Cuisine Recipes Latin American South American Colombian
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
- Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
- Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.9 g, Cholesterol 17.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 325.2 mg, Sugar 0.2 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
More about "basic arepa dough recipes"
HOW TO MAKE AREPAS AT HOME FROM A VENEZUELAN CHEF
From tasteofhome.com
Author Lis HernandezPublished Mar 15, 2021
- 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.
- Knead the dough. Once you have a dough, knead for about 3 to 4 more 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.
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