Serves:1
Ingredients:
- 1/2 cup PAN pre-cooked white corn meal (GF).
- 1/2 cup water
- touch of salt
- Add water and salt to a bowl mix quickly
- Add the corn meal and mix with your hands until it approaches a 'playdough' like consistency
- Note that if the consistency is not right add a touch of cornmeal or water. (Not thick enough cornmeal, too thick water)
- Once mixed completely then let sit 2-5 minutes
- Grab a handful of the mix and roll into a ball.
- Place ball on some wax/parchment paper and press down softly until a disc is formed. This disc should not be too thin, possible a little less then a fingers width in depth.
- If the disk is showing 'cracks' on the edge then you did not have enough water in the mix add a couple drops and redo until this resolves.
- This should make two discs.
- Place some parchment paper on a pizza stone (I prefer pizza stones for making bread products)
- Cook for 30 minutes at 350.
- The arepa then can be cut to produce a pocket. note that the inside may seem a little gummy this is too taste. This is a proper Venezuelan style.
- If you prefer crispier arepa's, I cook mine for 45 minutes at 385, this leaves almost no gumminess on inside, and a nice crispy exterior.
- Can be anything. Note that sweet fillings will not be standard Venezuelan but don't shy away from fun :)
- My favorites so far are:
- Breakfast: Scrambled eggs, Bacon, sausage, and a spot of cheese
- Lunches and Dinners: Any ground or diced meat with veggies and cheese. I typically spice out the meal with south American or middle eastern flavors.
- The base arepa recipe if pressed much thinner can be made to an empanada or rolled around a sausage or other meats to form something like a taquito. This recipe can be modified as needed to make hundreds of different meals, making this very flexible and a great base meal.
No comments:
Post a Comment