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
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
AREPAS CON QUESO
I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise.
Provided by guamswhitest
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
- Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
- In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
- Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
- To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
- You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.
Nutrition Facts : Calories 284, Fat 13.9, SaturatedFat 8.2, Cholesterol 39.4, Sodium 291.3, Carbohydrate 34.2, Fiber 2.1, Sugar 11.4, Protein 7.7
AREPAS
Make and share this Arepas recipe from Food.com.
Provided by Midwest Maven
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal in a food processor and grind until fine.
- Put the cornmeal in a large bowl with the salt and cheese.
- In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
- Add the butter to the pan and stir until melted.
- Take pan off the heat and add to the cornmeal mixture to form a thick batter.
- Fold in the corn kernels.
- Let the batter rest about 15 minutes to thicken into a soft dough.
- Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
- Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
- Serve hot with butter.
AREPAS WITH CHEESE AND CORN
Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles for baking them; you might try a waffle iron. Make sure you buy whole-grain cornmeal, which is usually stone ground.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 8 to 12 arepas
Number Of Ingredients 11
Steps:
- Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
- Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
- Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
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- Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tbsp of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you’re after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you’re out of dough and cheese, transferring prepared arepas to a large platter.
- Preheat your budare (special arepas pan), griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and a beautiful char in spots.
- To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.
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