Homemade Arepas Recipes

HOMEMADE AREPAS

Steps:

• In a large bowl, combine the Masarapa, water, and salt until fully combined. Pack the mixture together and allow it to rest for 5 minutes. Meanwhile, preheat a large castiron skillet with vegetable oil.
• Measure out 1/4 cup-sized portions and roll into a ball with your hands, then gently press and shape them into discs that are about 1/2 inch thick.
• Place the discs in the hot oil and allow them to cook over low heat until they begin to turn golden brown/black. Flip and repeat, adding additional oil as needed so they don't stick.
• If you want to slice them in half, you'll want to bake them for about 10 minutes at 350F on a large baking sheet. Enjoy hot.

AREPAS

Steps:

• Bring milk to a simmer in a pot. Remove from heat and stir in butter.
• Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit 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. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
• Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

HOMEMADE AREPAS

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.

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.