Venezuelan-Style Arepas
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
8-10 arepas
ingredients
- 2 cups masarepa cornmeal
- 1 1⁄4 cups warm water
- 1⁄2 cup milk or 1/2 cup buttermilk
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 2 tablespoons flour
- 1⁄2 teaspoon sugar
directions
- Preheat the oven to 325 degrees.
- In a large bowl, mix all of the ingredients together well, until the mixture is very smooth. Don't worry if the dough appears wet. Let the mixture rest, covered, for about 5-10 minutes, to give the cornmeal time to absorb some of the liquid.
- The dough should be smooth and easy to handle, without sticking to your hands. If the dough seems too dry, you can add a little bit more water or milk. Knead the dough for several minutes and let rest again for 5 minutes. Or if the dough is too wet to handle, add a small amount of masarepa, knead until smooth, and let the dough rest for 5 minutes more.
- Take pieces of the dough and shape them with your hands into round disks, about 2 cm thick, and 3 to 3 1/2 inches in diameter. When shaping the arepas, repair any cracks along the edges with your fingers (moistening your fingers with water will help). If the dough is cracking a lot as you shape it, knead some more liquid into the dough until it can be shaped into disks without forming large cracks.
- Lightly grease the surface of a large heavy skillet (cast iron works well) with vegetable oil and heat the skillet over medium heat. Place the arepas into the skillet in batches, and turn heat down to medium low. Cook until the arepas are lightly browned on each side, about 2-3 minutes per side. Place arepas on a cookie sheet, then place them in the preheated oven for about 8-10 minutes (to finish cooking the inside of the arepas without burning them).
- Serve warm, with butter or cheese.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!