Arepa. The dough for Venezuelan arepas tends to contain a but of fat, making them a tad greasier than their Colombian brother. Before we start let´s give you a brief story about the famous Venezuelan Arepas! I just had to post how you actually make the Arepas before frying.
Arepas can also be cooked on a greased panini press or a grill over low heat.
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A Latin-American staple that can be enjoyed plain.
You can cook Arepa using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Arepa
- You need 2 cups of Harina Pan (precooked maize flour).
- You need 2 cups of warm water.
- You need of To taste, salt.
- It's 1 tbsp of oil.
- Prepare of Oil for frying.
Know the best arepa fillings to enjoy this multicultural meal. You can fill your arepa with infinite variety of food. I guess that is part of the charm of arepas; you can always. This arepas recipe is the only one you need, from a chef who's studied them until perfection.
Arepa step by step
- In a large mixing bowl, add water, oil and salt. Mix well..
- Slowly add the flour into the water mixture and knead into a soft dough. The dough will feel moist, it should have moulding consistency..
- Divide the dough into 6 equal parts and roll into balls. Place a ball of dough on the palm of your hand and press it down with the palm of your other hand to flatten it. It should be 3/4"thick and 5"- 6" in diameter. Repeat the same with rest of the dough balls..
- Heat oil on medium flame and fry the arepas till golden in colour..
- Slice the arepa halfway through the side and fill it with fillings of your choice. You can also scrap off some of the dough from the inside to make room for extra fillings. I normally scrap off some of it..
The fillings, though, are entirely up to you. Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. Cómo hacer AREPAS RELLENAS: Reina Pepiada o arepas venezolanas, arepas colombianas de queso, arepas canarias, etc. To say that arepas are a simple corn pocket that can fried, boiled, baked, or stuffed is too basic a description for this regional specialty that typifies Colombian and Venezuelan cuisines.
