Featured Recipe: Arepas
By hola | Published | 2 Comments
There is something about the almost sun-like quality of the arepa that makes waking up in the morning so much easier and brighter. The crispy, fried corn fragrance fills the kitchen and induces a mouth-watering effect that excites the senses! That’s what makes arepas among my favorite breakfasts, though these delicious Colombian staples are more than just a breakfast food—the arepa is a snack, lunch and dinner food too!
Made from corn, the arepa embodies Hispanic culture. Corn or ‘maize’ is not just a form of nourishment but is deeply embedded within indigenous cultures of Latin America. So when you take the first bite of a crispy on the outside, smooth on the inside, delectable arepa, try to taste and savor the long history of customs, ceremonies, poetry, and cosmetology.
Arepa Recipe
With only five essential ingredients, you are guaranteed a golden disk of buttery, crispy, and satisfying goodness! I actually have to refrain from making this recipe for the simple fact that I will eat all the arepas in one sitting. This recipe makes four five-inch (in diameter) arepas.
Ingredients:
The way to my heart is easy, as it consists of a few ingredients.
- 1 ½ cups of dehydrated cooked corn meal
- 1 cup water
- 1 teaspoon vegetable oil
- Salt (to taste)
- 2 teaspoons butter
Directions:
1. In a large bowl, mix the corn meal, water, and vegetable oil.
2. With clean hands, knead the mixture until smooth, firm dough forms. To test the dough, take a small handful of the mixture and form it into the shape of a disk. If the sides crack, it needs more. Carefully add more water in small increments until the edges do not crack. Be careful the dough does not become sticky.
3. Separate the mixture into four balls on a clean surface or on parchment paper. Individually flatten each ball to a disk shape with about a ¼ inch thickness.
4. Once you are ready, melt the butter in a non-stick pan. Keep the heat to a medium-low temperature. Carefully place the arepas in the pan. You may have to cook them separately depending on the size of your pan. Continually move the disks in the pan so the butter does not burn. After five minutes, flip the arepa onto the other side to cook for another five minutes. Repeatedly flip the disk until a nice, crisp, slightly darkened crust forms.
The beauty of the arepa is it can be served with an endless choice of accompaniment: quesito, butter, meat, maduros…the list goes on!
Watch a Step by Step Video of Making the Arepas
– Francesca Gaudio
*Recipe adapted from one posted on the Frilly Aprons blog.
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