Spicy Fried Arepas Recipes

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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

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

HOW TO MAKE AREPAS (3 INGREDIENTS!)



How to Make Arepas (3 Ingredients!) image

An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!

Provided by Minimalist Baker

Categories     Side

Time 30m

Number Of Ingredients 4

2 cups warm water
1 heaped tsp sea salt
2 cups areparina*
1 Tbsp avocado, coconut, or vegan butter for cooking ((if avoiding oil, just omit and be sure your pan is non-stick))

Steps:

  • Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
  • A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You're looking for a dough that doesn't easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
  • Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
  • Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges (see photo).
  • Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don't touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
  • Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they're warm but not piping hot.
  • To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can "stuff" it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I'd recommend letting them thaw first and cooking them as instructed.

Nutrition Facts : ServingSize 1 (Arepas), Calories 233 kcal, Carbohydrate 46.9 g, Protein 4.3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 390 mg, UnsaturatedFat 1.91 g

SPICY FRIED AREPAS



Spicy Fried Arepas image

This recipe is good as it offers a light and crispy texture on the outside while the meat filling is spicy and very tasty. It is easy to prepare and can be prepped ahead of time. It is good for any time of the day, breakfast, lunch, snack or dinner. Best of all it is delicious and in-expensive. Enjoy!

Provided by kimfa.eveningtea

Categories     Lunch/Snacks

Time 53m

Yield 20-24 arepas, 5-10 serving(s)

Number Of Ingredients 22

4 cups yellow cornmeal (refined)
1/4 cup flour
2 teaspoons baking powder
2 teaspoons salt
1 tablespoon brown sugar
1 ounce margarine
1 ounce shortening
4 -5 cups water (use enough water to make a soft pliable dough)
2 lbs ground beef (or a mixture of beef and pork)
5 garlic cloves
3 sprigs thyme
1 medium onion
20 leaves culantro
1 tablespoon chopped fresh ginger
2 chives
2 pimientos
1 hot pepper
2 tablespoons soy sauce
1 teaspoon sugar
salt and pepper, if needed
1 1/2 cups water, to cook
2 cups vegetable oil (for frying)

Steps:

  • Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
  • Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
  • Cook until water is absorbed completely. Set aside to cool until dough is ready.
  • Dough:.
  • In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
  • Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
  • Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
  • Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
  • On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
  • Set aside until ready to fry.
  • Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
  • Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
  • Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.

Nutrition Facts : Calories 1671.2, Fat 128.4, SaturatedFat 24.7, Cholesterol 123.4, Sodium 1697.1, Carbohydrate 89.9, Fiber 8.4, Sugar 6.5, Protein 44

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