Local and Seasonal Recipes, Menus and More
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AREPAS INGREDIENTS 2 cups pre-cooked cornmeal (found in Latin markets—do not use regular cornmeal or masa harina) 1 teaspoon salt 2 1/2 cups lukewarm water DIRECTIONS Mix salt into cornmeal. Slowly pour cornmeal mixture into water, whisking continually until completely incorporated. Let stand for 5-10 minutes. Heat heavy pan or griddle over medium-high heat. For full size arepas, use 1/2 cup of the dough and form a patty with your hands—about 4-5 inches across and 1/2 inch thick. Place on griddle and cook until lightly browned on each side. Place on baking sheet and bake in oven for 30 minutes. Smaller arepas can be made with 1/4 cup of dough—cooking times remain the same. Serve immediately or cover with a clean towel to keep warm. STUFFING SUGGESTIONS Carnivore—grilled meat or fish, fresh basil, Green Salsa or Tomatillo Chutney, crumbling cheese Vegetarian—roasted beet slices, fresh basil, Green Salsa or Tomatillo Chutney, crumbling cheese Vegan—roasted beet and zucchini slices, fresh basil, Green Salsa or Tomatillo Chutney, nuts PRESENTATION SUGGESTIONS Make the arepas and prepare the stuffing ingredients. Use a knife or tines of a fork to open arepa, just like a biscuit or English muffin. Either assemble Stuffed Arepas and serve ready-to-eat on a platter OR display the stuffing ingredients and allow diners to stuff their own arepas. Copyright © 2010 Stefanie Samara Hamblen |
