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Colombian Arepas

COLOMBIAN AREPAS

this is a quick way to prepare arepas. not exactly the taste of the traditional arepa, but quite close enough. arepas can also be topped with tuna salad, chicken, ham and cheese, sautéed tomatoes and onions, and beef.

Time: 50 minutes

Steps:

  • bring water to a boil and add it to the corn meal , stirring thoroughly
  • add the butter and salt to taste
  • form into several flat tortillas and roast over a low charcoal fire or on a wire rack over the burner of your stove
  • serve hot with butter and fresh white cheese


colombian arepas image

Number Of Ingredients: 4

Ingredients:

  1. white cornmeal
  2. water
  3. butter
  4. salt


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.

Recipe From allrecipes.com

Provided by Sweet y Salado

Time 20m

Yield 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.


Colombian Arepas image

Number Of Ingredients: 6

Ingredients:

  • 1 cup warm water
  • 1 cup pre-cooked white corn meal (such as P.A.N.®)
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon butter
  • ½ teaspoon salt, or to taste
  • cooking spray


COLOMBIAN AREPAS

Taken from epicurious .com and posted for ZWT. Originally published in Gourmet magazine - September 2007. "These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack."

Recipe From food.com

Provided by alligirl

Time 35m

Yield 10-12 arepas (cornmeal cakes), 3-4 serving(s)

Steps:

  • Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated.
  • Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  • Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface.
  • Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch.
  • Drain on paper towels.


Colombian Arepas image

Number Of Ingredients: 6

Ingredients:

  • 1 cup arepa flour (precooked cornmeal)
  • 1 cup crumbled ricotta salata (1/4 pound) or 1 cup grated mozzarella cheese (1/4 pound)
  • 1 cup water
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/4 cup vegetable oil


COLOMBIAN CORN AND CHEESE AREPAS

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Time 1h

Yield 11 large arepas

Steps:

  • Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
  • One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
  • Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
  • Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).


Colombian Corn and Cheese Arepas image

Number Of Ingredients: 6

Ingredients:

  • 3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • 1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
  • 8 ounces aged cow's-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
  • 1 1/2 teaspoons salt


COLOMBIAN AREPAS

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Recipe From epicurious.com

Provided by Ian Knauer

Yield Makes 10 to 12 cornmeal cakes

Steps:

  • Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  • Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.


Colombian Arepas image

Number Of Ingredients: 4

Ingredients:

  • 1 cup arepa flour (precooked cornmeal)
  • 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
  • 1 cup plus 2 tablespoons water
  • 1/4 cup vegetable oil


COLOMBIAN AREPAS

This is a quick way to prepare arepas. Not exactly the taste of the traditional arepa, but quite close enough. Arepas can also be topped with tuna salad, chicken, ham and cheese, sautéed tomatoes and onions, and beef.

Recipe From food.com

Provided by Witch Doctor

Time 50m

Yield 6-8 arepas

Steps:

  • Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste.
  • Form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.
  • Serve hot with butter and fresh white cheese.


Colombian Arepas image

Number Of Ingredients: 4

Ingredients:

  • 1 cup precooked white cornmeal
  • 1 cup water
  • 1 tablespoon butter
  • salt, to taste


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