South American made easy: Simple Arepa Recipe
Posted: April 9th, 2009 | Author: raven burgos | Filed under: DIY, Food and Drink, Get FED, Latin, Locally Made, childhood | Tags: Arepa recipe, Caracas Arepa recipe, Caracas Food, Colombia food, Colombian food, Craft, diy recipe, easy black bean recipe, easy Platano recipe, maduro recipe, spanish bean recipe, Venezuela food, venezuelan food | No Comments »
Arepas can be eaten any number of ways for breakfast lunch or dinner, this recipe will be perfect for all three! Gluten free and easy to digest Arepas hold a special place in the hearts of Colombianos and Venezuelanos alike. This particular recipe is a take off of the pabellon they sell in Caracas restaurant in the East Village. Enjoy!
Ingredients
2 cups of Pre cooked corn flour ( pan or Goya brand is good in the Spanish food section)
2 cups of water
A pinch of salt
1 Tablespoon of butter
Preparation
- Warm the water in pot, add salt and butter
- one melted and dissolved slowly add flour and knead with clean dry hands
- If dough sticks to your hands add more harina, if too dry add more water
- Form patties: take a fist-full of dough and form into ball, flatten to about 1/2 inch thick and 3-4 inches in diameter
- make as many as your might need, save dough by putting it into an airtight container, you don't want loose the moisture use within three days
- Heat a little oil in a heavy frying pan and heat the arepas for about ten minutes or until the tops look slights brown and crispy. (should be no more than 10 minutes)
Preheat oven to 250 degrees. When arepas have browned reduce to 200 and place in over side by side for 15-20 minutes
If you are stuffing it, when cooled a bit slice through the middle but not all the way you are trying to create a pocket not slices
Filling: While your arepas are in the oven make the stuffing. I made mine with fresh white cheese, black beans, avocado and fried plantains. Follow the easy recipe below for the plantains and black beans its way easier than you think
