Ecuadorean Arepas Recipes

AREPAS

Steps:

• Put the cornmeal in a food processor and grind until fine.
• Put the cornmeal in a large bowl with the salt and cheese.
• In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
• Add the butter to the pan and stir until melted.
• Take pan off the heat and add to the cornmeal mixture to form a thick batter.
• Fold in the corn kernels.
• Let the batter rest about 15 minutes to thicken into a soft dough.
• Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
• Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
• Serve hot with butter.

ECUADOREAN AREPAS

Steps:

• In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
• Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
• Let the mixture stand at room temperature for twenty minutes.
• Add the cheese and incorporate them into the batter.
• Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
• Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
• Serve immediately, with creme fraiche for dipping.

3-CHEESE AREPAS

Steps:

• Combine cornmeal and water in a bowl.
• Add cheese and then buttermilk.
• Heat a non-stick skillet (low).
• Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.
• heat for about 5 minutes, continually checking that it does not burn.
• when it is golden brown flip over to other side for about five minutes.
• shred additional queso blanco on top and serve.

LIGHT AREPAS

Steps:

• In a mixing bowl, add cornmeal, salt, pepper, baking powder. Mix well.
• Add the cheese (eg: jack, mozzarella, cheddar, or combination)and combine well.
• With a fork, stir in boiling water.
• Add eggs.
• Mix with a fork until dough leaves the side of the bowl.
• Knead dough with your hands only enough to form a ball.
• About 3/4 cup of dough makes one arepa.
• Flatten balls and fry in a lightly greased pan until golden.
• Or cook in arepa cooker until arepas sound hollow when tapped.
• Let cool slightly and serve.
• TO EAT: Split like an Eng. muffin and with a spoon, scoop-out the fluffy cornmeal insides then fill the shells with anything you like. The scooped-out cornmeal can be eaten with a fork or discarded. Or don't scoop them out it's your preference.