Ecuadorian Arepas Recipes

ECUADOREAN AREPAS

Ecuadorean Arepas image

These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!

Provided by Chef Kate

Categories Lunch/Snacks

Time 50m

Yield 25 arepas

Number Of Ingredients 11

Ingredients

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated (or cotija or ricotta salata)
1 tablespoon butter (for frying)
2 teaspoons oil (for frying)

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.

Nutrition Facts : Calories 79.4, Fat 3.9, SaturatedFat 2, Cholesterol 15.4, Sodium 26.7, Carbohydrate 10.2, Fiber 0.9, Sugar 1, Protein 2.1

ECUADORIAN AREPAS

ECUADORIAN AREPAS image

Categories Sandwich

Number Of Ingredients 7

Ingredients

Makes about 12 cakes or 6 servings
2 cups ground white corn flour (arepa flour); see note
1 cup queso blanco (fresh cow's milk cheese), grated
1/2 cup melted butter
1/2 teaspoon salt or to taste
3 cups hot water, approximate
2 tablespoons vegetable oil

Steps:

1. In a large mixing bowl, combine the flour, cheese, butter, and salt. Drizzle the hot water into the bowl and mix by hand, kneading to form a soft dough. Add more water as needed. 2. Shape the dough into 3-inch diameter cakes, ½ inch thick. 3. Heat the oil medium hot in a large saute pan. Fry the cakes until crispy and golden brown, 2 to 3 minutes on each side. Serve at once, plain with coffee or split and spread with cream cheese or pate for breakfast or a snack. For lunch or a light supper, top them with stewed chicken or beef. Note: Look for white corn flour in Hispanic markets. - Family recipe from Jose Garces, chef-owner, Amada, Philadelphia Per serving: 377 calories, 8 grams protein, 30 grams carbohydrates, no sugar, 26 grams fat, 67 milligrams cholesterol, 419 milligrams sodium, 4 grams dietary fiber.

HOMEMADE AREPAS

Homemade Arepas image

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Provided by Chef John

Categories Bread Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 4

Ingredients

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg

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