How To make Arepa Dough
Ingredients
1
corn meal
1
water
1
cooking oil
Directions:
Take a cup of finely ground, pre-cooked, corn meal (white is preferable, but yellow is also used), add an equal amount of water, a dash of salt and a teaspoon of cooking oil.
Kneed the mixture with your hands until it is thoroughly blended into dough.
Take a small amount of the dough and pat it into a flat, round cake, about the size of the palm of your hand, or slightly smaller. It should be about a quarter of an inch thick. Shape and press it around the edges to make it even and smooth. Continue making more cakes until the dough is used up.
Grease a heavy skillet or griddle and place it over a low flame. It should not be too hot. When the surface is hot place the cakes, one or two at a time, on the griddle to brown on both sides. Put them in the oven to bake for about 15 minutes. (You may also fry them, turning once, in about a quarter inch of hot oil.)
TO SERVE: Slice the arepa like a hamburger bun, discard some of the steaming meal that is still soft in the middle, fill with choice of filling. Fillings include shredded cheese, stringy meat cooked in spices, chicken salad with avacado, egg scrambled with onion and green peppers, diced sausage, and a variety of other things. Perhaps the most popular filling is grated American cheese (the one that has a cheddar flavor and is somewhat soft). Close the arepa and serve immediately.
Alternate method: make small arepas about the size of a silver dollar and fry in oil until golden brown on both sides. Serve as bread with a meal. Have butter and cheese available.
How To make Arepa Dough's Videos
How To Make Arepas in 3 simple steps - Arepa Recipe
Hello Venezuelan Foodies! Before we start let´s give you a brief story about the famous Venezuelan Arepas!
Arepas (Spanish pronunciation: [aˈɾepas]), our glorious cornmeal patties, have their roots traced to the Amerindian indigenous that inhabited the northern Andes of Venezuela. This flat, round, unleavened patty was first made through a labor-intensive method until the 1960´s when the well-known Polar company introduced the still most popular pre-cooked maize flour brand, Harina P.A.N*. From this day on, arepas have been a crucial part of the Venezuelan diet, eaten in every home, almost accompanying every meal a day and sold in multiple fast-food restaurants across Venezuela called areperas.
*Harina P.A.N. is a great food: easily digested, contains no additives or bleaching agents and is 100% gluten-free.
Now with that brief intro the arepas recipe!
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings (5-6 arepas)
Level: Super Easy
Ingredients:
2 cups of Harina Pan pre-cooked maize flour
2 cups of warm water
1/2 tablespoon of salt
1 tablespoon of vegetable oil
Directions:
Step 1 -- In a large bowl place the 2 cups of water, the 1/2 tablespoon of salt and the tablespoon of vegetable oil. Slowly add the 2 cups of Harina Pan while mixing and kneading it together. The perfect dough should feel moist but not soggy and with enough consistency to be able to mold.
Step 2 -- Once you have the correct dough consistency, grab a fistful and roll it into a ball. Hold it in one hand and apply pressure with the other hand until it is approximately 3/4 inch thick and 5-7 inches across. Nail the perfect frisbee shape by making pressure around the edges.
Step 3 -- Pre-heat a pan to medium heat, rub enough vegetable oil on the surface and add the frisbee shaped pre-cooked maize flour patties. Flip after 5-7 minutes. Both sides of the arepa should have a crunchy brownish color.
Serve withbutter, the cheese of your choice (queso fresco recommended), black beans, ham, scrambled eggs, avocado, chicken or anything your creative mind feels best. Remember you can eat it at any time of the day. The trick is slicing it through the middle like a bread bun, but not going all the way, and then filling each arepa with you preferred filling combination. Eat it like a sandwich or hamburger.
TIP: If any dough is left, put it in a closed container and place in fridge. It will keep for two to three days.
For more Venezuelan food recipes, Venezuelan restaurants and much more visit us at VenezuelanFoodie.com
Arepas from Encanto!
These are so delicious! Also I’ve been told using the brand PAN masarepas flour is the best to make these. Unfortunately I couldn’t find them for this video but yes! #encanto #arepas #cooking #easyrecipe #disney
EMPANADAS & AREPAS | Taryn's | Mamacita Cornflour | Cup of Joe Caribbean
Taryn Cumberbatch of Taryn's, The Panyol Place, showcases traditional Venezuelan Empanadas and Arepas using Mamacita Cornflour.
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How to make Arepa with yellow corn
these are usually made with white pre- cooked corn meal but I use the yellow one, it turn out gr8t???????? leave in a warm oven for a few mins after cooking thanks for watching. please try them they affordable and you can use any filling.
see you soon
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Gluten Free Venezuelan Arepas are my kids favorite meal ????. So satisfying and versatile!
Delicious Arepas Recipe
Learn how to make this delicious arepas recipe from Bar Pastoral's Chrissy Camba.
This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist.
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RECIPE
Mushroom and Cheese Arepas
Arepas:
2c masarepa flour
2t salt
1/2t pepper
1oz butter, soft
2c hot water
Oil
Filling:
1c mixed mushrooms, cleaned
olive oil
salt and pepper, to taste
1/4lb Castelinhos cheese, cut into small slices
DIRECTIONS:
1.Place all of the arepas ingredients into a bowl or food processor and mix thoroughly. While mixing, add the hot water
2. Put dough into bowl covered with plastic wrap for 15-20mins
3. Start making mushroom filling while dough sets
4. Divide into small balls & then flatten out with your hand
5. Add a little butter/oil to frying pan, add arepas and cook until golden brown on both sides.
6. Let cool so you can handle them
6. Once cook, cut a pocket into the arepas and fill with cheese & mushroom mixture.
7. Place filled arepas back in pan and heat until cheese is melty.
Mushroom Filling:
1. Slice mushrooms and place into sautee pan
2. Drizzle oil, salt and pepper onto mushrooms and mix thoroughly.
3. Cook until brown
4. Let cool, place in large bowl and adjust seasoning.
5. Cut 1/4lb castelinhos cheese into chunks & add to mushroom mixture