How To Make Precooked Cornmeal Recipes
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
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- Arepas. Arepas are crisp on the outside and fluffy on the inside. They are basically South American cornmeal cakes that are grilled, baked, or fried. Historically, arepas were cooked on a “budare,” a smooth, flat stone on which the arepa is cooked.
- Blackberry Cornmeal Muffins. To make this hearty snack that is studded with blackberries, you will need: Blackberries – 1 cup. Harina P.A.N. cornmeal – 1 cup.
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- Hallacas. Hallacas are very similar to Mexican tamales, and both can be made with Harina P.A.N. cornmeal. This dish is wrapped and cooked in corn husks that give this dish its authentic flavor.
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