VENEZUELAN AREPAS
The way we make traditional Venezuelan arepas in our house. Every Venezuelan family has their own way of making it. You can skip the griddle/oven steps if you have a "Tostiarepa" (think panini press for arepas) but since my husband thinks it's sacrilegious, we do it this way. We'll start with the measurement recommendations on the back of that ubiquitous yellow bag of "Harina P.A.N" but please note that these are just suggestions and you need to make sure you have the right consistency above all. Buen provecho!
Provided by LexiMStL
Categories Breads
Time 30m
Yield 4-6 Arepas, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 350 degrees Fahrenheit.
- Lightly grease and heat flat griddle or frying pan on medium high.
- Add water to a medium bowl.
- Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
- Add the Harina P.A.N little by little as you mix with your hands.
- Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
- Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
- Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
- When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
- Place the arepa on the preheated griddle and continue forming the rest in the same manner.
- Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
- At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
- Slice open and fill with butter, cheese, meat or anything else!
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
VENEZUELAN-STYLE AREPAS
Arepas are Central American flatbreads made of corn or flour, and they're best when topped with cheese, sour cream and veggies.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix water, butter and salt in large bowl. Gradually stir in cornmeal. Knead in Parmesan until mixture forms smooth ball. Let stand 5 min.
- Divide dough into 12 equal pieces; shape each into ball. Flatten slightly, rounding edge with a little water if necessary.
- Heat griddle to medium-high heat. Add dough rounds; cook until lightly browned on both sides, turning once. Transfer to baking sheet sprayed with cooking spray.
- Bake 12 to 15 min. or until golden brown. Serve warm topped with remaining ingredients.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
AREPAS DE HARINA (VENEZUELAN FLOUR AREPAS)
Arepas are as Venezuelan as it gets. Most households always have some on hand, whether to use for sandwiches as a main meal, or to eat on the side. The corncake version gets most of the attention, but this version from the Los Andes region of Venezuela is my favorite. Arepas Andinas, also known as arepas de harina (flour), get their name because unlike their cornmeal counterparts, these are made with all-purpose and whole-wheat flour. The result is a wider, thinner pocket that can hold more filling, which is clutch if you're trying to fill these up with black beans like I usually am.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 arepas
Number Of Ingredients 6
Steps:
- Sift the all-purpose flour, whole-wheat flour and salt into a large bowl. If bits of flour remain after sifting, dump those into the bowl as well. Evenly distribute the flour and salt with your fingers, if necessary.
- Spread your fingers apart and make a claw with one hand and start circling the flour mixture. Drizzle in the oil slowly with your other hand, while continuing to circle with your fingers to create little pea-sized clumps. Squeeze any larger chunks and separate them with your fingers.
- Pour about a couple of tablespoons of the warm water into a corner of the bowl and mix a mound of flour with your hand, staying in that corner, until the water is absorbed and a clump of dough forms. It should feel malleable but dry. Remove this dough to a work surface and repeat with another mound of flour, until you have a couple of tablespoons water left, each time removing the newly formed dough to the existing pile. When there is just a little flour left, add the water a teaspoon at a time, using just enough to gather most of the flour. You may not use all the water -- it's better for the dough to be too dry than too wet.
- Combine all the mounds of dough into one and knead on your work surface until it all comes together, 1 to 2 minutes. If the dough is too sticky, lightly dust the work surface with whole-wheat flour. If the dough is still crumbly, knead in a couple of drops of water until the dough holds together but is not sticky. The dough should be dry enough that you do not need to flour your work surface.
- Shape the dough into a vertical log and knead the dough a little at a time, starting at the top and working towards you: Fold over 1 inch and knead; then fold over 3 inches, knead again; fold over 4 inches and knead; and so on, until the dough accumulates on the sides, forming a horizontal log. Position the log vertically again and repeat this process 7 more times. Once you are done, the dough should be smooth and uniform.
- Roll the dough into a neat log and cut into 6 equal pieces, each weighing a little less than 4 ounces. Working with 1 piece at a time, knead the edges of the dough into the center, turning the dough a little after each knead until turned 360 degrees. Gather all of the edges and bring them together in the center, then push the center down gently to resemble a flattened soup dumpling that's as round as possible. Flatten it slightly, remembering which side has the gathered ends -- we'll call this side the "tail" and the more smooth side, the "face."
- Heat a medium cast-iron skillet over medium-low heat or a nonstick skillet over medium. Lightly oil the cast-iron with a paper towel. If you have a good nonstick skillet, no need to oil it.
- Roll out each arepa, tail-side down, to about 6 inches in diameter. Cook in the skillet, face-side down, until the face is opaque, 35 to 40 seconds. All we want is a very superficial, even cook on the skin -- it should be mostly pale but a couple of little light brown freckles are okay. Flip and cook until the bottom is completely opaque with some larger golden brown spots, 90 seconds to 2 minutes. A little char is normal. Flip a final time and watch your arepa puff up! If you see a small hole in the arepa, push down with a spatula to trap the air in. When the arepa has puffed up, about 30 seconds, remove to a towel or napkin and wrap to keep warm. Repeat with the remaining arepas and serve immediately.
- For serving, you can cut the arepas into half-moons and stuff them or you can slice them into two rounds and sandwich your filling between the rounds. My favorite fillings are black beans and queso duro (a salty, hard white cheese), or ham, crema and queso duro. I also like to stir together some crema with grated queso duro to spread inside the arepas. We also serve plain arepas as sides for other meals.
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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.
- 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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