Ecuadorean Arepas Recipes

COLOMBIAN AREPAS

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.

ECUADOREAN AREPAS

Steps:

• In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
• Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
• Let the mixture stand at room temperature for twenty minutes.
• Add the cheese and incorporate them into the batter.
• Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
• Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
• Serve immediately, with creme fraiche for dipping.

ECUADORIAN AREPAS

Steps:

• 1. In a large mixing bowl, combine the flour, cheese, butter, and salt. Drizzle the hot water into the bowl and mix by hand, kneading to form a soft dough. Add more water as needed. 2. Shape the dough into 3-inch diameter cakes, ½ inch thick. 3. Heat the oil medium hot in a large saute pan. Fry the cakes until crispy and golden brown, 2 to 3 minutes on each side. Serve at once, plain with coffee or split and spread with cream cheese or pate for breakfast or a snack. For lunch or a light supper, top them with stewed chicken or beef. Note: Look for white corn flour in Hispanic markets. - Family recipe from Jose Garces, chef-owner, Amada, Philadelphia Per serving: 377 calories, 8 grams protein, 30 grams carbohydrates, no sugar, 26 grams fat, 67 milligrams cholesterol, 419 milligrams sodium, 4 grams dietary fiber.

3-CHEESE AREPAS

Steps:

• Combine cornmeal and water in a bowl.
• Add cheese and then buttermilk.
• Heat a non-stick skillet (low).
• Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.
• heat for about 5 minutes, continually checking that it does not burn.
• when it is golden brown flip over to other side for about five minutes.
• shred additional queso blanco on top and serve.

FAMILY AREPAS AS MADE BY CESAR RECIPE BY TASTY

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!