oh arepas, what are you? a gordita, a pita pocket, a tortilla, a cornmeal cake, a pancake, a delicious corn biscuit filled with an array of goodness, I select all of the above, and yes to all.
a few months back I had the pleasure of experiencing first hand what these neat little golden cakes were. I was invited over to a friends house for an arepas demo, one bite and I was hooked. flash forward to this past week where I finally sourced out a traditional arepas mix, googled the heck out of guasacaca, prepared our favorite slaw, and invited a girlfriend over for our very first arepas tasting night at my casa. the results; success!
recipe found in Bon Appetite Magazine / September 2014 issue/ not my own recipe, copy and pasted from Bon Appetite website.
Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
- Lime wedges (for serving)
My favorite arepa fillings:
- cotija, frijoles negros, corn, slaw, and guasacaca.
- Our favorite cabbage slaw includes: cabbage, red onion, tomato, cilantro, jalapeno, salt, white vinegar, lime and green onions. shred half a cabbage, slice; red onion, green onion, tomato, jalapeno to desired size. incorporate cilantro, salt, lime juice, and vinegar to desired taste. omit ingredients or change as needed.
- make a Guasacaca! recipe here! Guasacaca recipe
Aprepa mix can be found at most haciendas or international supermarkets [not usually in your usual grocers Latin isle].