Arepas are defined as a cake made of corn, but they are so much more!
Tasty, wonderful, versatile, little bits of heaven with a mild corn flavor.
Crispy on the outside, moist and tender in the middle with a neutral flavor that lets you add your own flavors.
You can fill with anything, from burgers to eggs even jelly!
Even my kids adore them!
You should try them.
They are naturally gluten free but not dairy free.
Tonight I made them and filled them with leftover pulled pork and an awesome white barbeque sauce (That is a recipe for that another day).
Go, make them.
Really you won’t regret it.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: about 8 arepas
2 cups white corn masarepa flour*
1 teaspoon salt
2 teaspoons baking powder
2 cups warm water
1 cup warm milk
1 tablespoon melted butter
3 tablespoons finely crumbled queso Blanco or queso fresco (you could also use feta or cheddar or jack)
foil (if using non stick foil skip cooking spray)
Preheat oven to 350°F. Line a cookie sheet with aluminum foil and spray lightly with cooking spray.
Mix masarepa, salt, and baking powder in a bowl. Mix in milk, water, butter and cheese with a fork or pastry blender. It looks very very wet, let rest for 5 minutes it will firm up.
The mixture should be soft and not too wet, if it cracks when you are trying to form the arepas add more water. If it is too loose and won’t form into cakes then add more masarepa flour.
Pre-heat a non-stick skillet (or a well seasoned cast iron griddle), or on medium heat. Grease with a little bit of oil or butter.
Form arepas into cakes about 3 inches across and about 1/2 inch thick the desired size with wet hands. I use about ½ cup of mixture per arepa.
Place each one as they are shaped on the hot skillet and allow to come to a golden brown before flipping about 5 minutes on wach side. Let the arepa develop a crust before you turn it. They will be really soft so try not to touch them more than necessary.
Once they are golden brown on both sides transfer the arepas to the prepared cookie sheet and bake for 25 minutes. After 25 minutes, they will puff up a bit in the middle. Let them sit for about 5 minutes then remove them from the cookie sheet, cut them in half. Fill them anyway you like and eat!
*I use P.A.N., it says low gluten but it is low corn gluten.