Arepasdequesofritas Recipes

AREPAS DE QUESO FRITAS

Steps:

• Mix the water and the egg yolk.
• In a large bowl mix the flour and the egg/water mixture.
• Mix and kneed the dough for about 5 minutes until it is compact.
• Cover with a damp cloth and set aside for 5 minutes.
• Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
• Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
• Fry until golden brown, turning regularly.
• Turn out onto crumpled absorbent paper and leave to cool slightly.
• Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
• Serve immediately--they don't keep and don't re-heat.

FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)

Steps:

• Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
• Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
• Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
• Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

ROSALITA'S AREPAS CON QUESO

Steps:

• In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
• Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
• Pulse the corn kernels in a food processor until just coarse.
• In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
• Gradually add enough of the hot milk mixture to make a very thick batter.
• Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
• Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
• When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
• Best served hot.

AREPAS DE QUESO

Steps:

• Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
• Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
• Preheat the oven to 200 degrees F (95 degrees C).
• With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.