Prep 10 mins
Cook 8 mins
From WW magazine. Eat these plain or add a sprinkling of crumbled queso fresco, freshly grated parmesan, or shredded mozzarella cheese. These can be made ahead and frozen. Look for masarepa in Latino grocery stores, it will usually be labeled as masarepa or harina de maiz precocida. You can also find it at ethnicgrocer.com
- Pour water into mixing bowl, stir in arepa flour and salt. Continue stirring until a soft dough forms. Knead gently until the dough feels smooth. Tear off ping-pong-ball-size pieces of the dough and shape them into 3 inch patties, about 1/2 inch thick.
- Heat 1/2 tsp oil in large nonstick skillet over medium heat. Add 6 arepas and cook, turning once, until golden and crusty on the outside, 3-4 minutes per side. Transfer to a heated plate and keep warm; repeat with remaining oil and arepas. Serve at once. Store leftovers in a zip-lock freezer bag in the fridge for up to 3 days or freeze for 1 month.
- 1 point per serving (1 arepa).
- Variations: Try making arepas with warmed fat-free milk instead of water, and when kneading the dough, knead in 1/2 cup shredded fat-free mozzarella cheese. Add 1/2 point.
- To reheat leftovers, wrap them in foil, place on baking sheet and heat at 350F until hot (about 10 minutes). Remove the foil and bake 5 more minutes to crisp. For best results, thaw in refrigerator overnight.
Thank you for re-introducing me to the delicious taste of arepas. Prior to starting WW, I always made them with shortening or lard and gave them up. This version was quite tasty and Core to boot. If you like polenta, you'll like these. On making these I've enjoyed them with shredded chicken and chiles. Have also made a lighter version of my favorite street food, mozz-arepas using low fat mozzarella cheese for 2 points. Thanks Mariposa.
They look mighty tasty... Reminds me of my friend Martita, she was Colombian, but lived in Venezuela, she passed away a month ago... and you brought wonderful memories of good times around the kitchen.