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Arepas
Created by: Howcan Team
Ingredients
- 2 cups of pre-cooked white cornmeal
- 2 1/2 cups of warm water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of shredded mozzarella cheese (optional)
- 1 cup of shredded cooked chicken (optional)
- 1 avocado, sliced (optional)
- 1 cup of black beans, cooked and mashed (optional)
Instructions
- In a large mixing bowl, combine 2 cups of pre-cooked white cornmeal and 1 teaspoon of salt.
- Gradually add 2 1/2 cups of warm water to the cornmeal mixture, stirring until a soft dough forms.
- Divide the dough into 6 equal portions and shape each portion into a ball. Flatten each ball to form a patty about 1/2 inch thick.
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Add the arepas and cook for 5-6 minutes on each side, or until golden brown and crispy.
- If adding fillings, carefully slice each arepa horizontally, without cutting all the way through, and stuff with desired fillings such as shredded mozzarella cheese, shredded cooked chicken, avocado slices, or mashed black beans.
- Serve the arepas warm and enjoy!
Arepas are a staple of Colombian and Venezuelan cuisine, dating back to pre-Columbian times. These savory cornmeal patties are versatile and can be enjoyed at any meal. They are often filled with a variety of ingredients such as cheese, meats, avocado, and beans. Arepas are cooked on a griddle, giving them a crispy exterior and a soft, doughy interior. In Colombia, they are commonly enjoyed with eggs for breakfast, while in Venezuela, they are a popular street food. Some renowned chefs, like Lorena Garcia, have popularized gourmet versions of arepas in their restaurants, elevating the dish to new heights. Today, the best arepas can be found in the streets of Caracas, Venezuela, where they are made with love and tradition. The key to a perfect arepa lies in the quality of the cornmeal and the filling, so be sure to use fresh, authentic ingredients for an authentic taste.
35 min
6
250 calories
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