Post by tummyache on Jun 9, 2019 23:12:33 GMT -5
Since living in Panama part of the year and traveling in South America some, I have fallen in love with Arepas, a popular kind of cornmeal muffin type bread eaten throughout that part of the world. They frequently split them and stuff them with yummy fillings of meat or fish. They are quick and easy to make on a griddle:
HOMEMADE AREPAS
Vegan, Gluten free
∙
MAKES: 8
• 2 cups P.a.n white cornmeal, pre-cooked [it comes pre-cooked]
• 1 tsp Salt
• 1 Vegetable oil
• 2 1/2 cups Water
INSTRUCTIONS:
1. Stir water and salt together in a large bowl until salt dissolves. Adding the cornmeal half a cup at a time, gradually stir it into the water using your fingers. Work the mixture until it forms a soft, moist and pliable dough.
2. Divide dough into 8 golf ball-size balls and pat each one into a hockey puck-shaped patty.
3. Heat oil in a skillet over medium-high heat until very hot. Cook arepas for 4-5 minutes on each side, or until golden brown. Transfer cooked arepas to a plate lined with paper towel to drain until cool enough to handle.
4. Wipe the skillet down with a paper towel to remove any crumbs and to prevent the oil from burning before cooking the next arepa.
5. Slice halfway through each arepa horizontally to form a pita-like pocket if wanting to make a sandwhich. Alternatively, leave the arepa whole and use as a pizza base.
HOMEMADE AREPAS
Vegan, Gluten free
∙
MAKES: 8
• 2 cups P.a.n white cornmeal, pre-cooked [it comes pre-cooked]
• 1 tsp Salt
• 1 Vegetable oil
• 2 1/2 cups Water
INSTRUCTIONS:
1. Stir water and salt together in a large bowl until salt dissolves. Adding the cornmeal half a cup at a time, gradually stir it into the water using your fingers. Work the mixture until it forms a soft, moist and pliable dough.
2. Divide dough into 8 golf ball-size balls and pat each one into a hockey puck-shaped patty.
3. Heat oil in a skillet over medium-high heat until very hot. Cook arepas for 4-5 minutes on each side, or until golden brown. Transfer cooked arepas to a plate lined with paper towel to drain until cool enough to handle.
4. Wipe the skillet down with a paper towel to remove any crumbs and to prevent the oil from burning before cooking the next arepa.
5. Slice halfway through each arepa horizontally to form a pita-like pocket if wanting to make a sandwhich. Alternatively, leave the arepa whole and use as a pizza base.