HOMEMADE SOUTH AMERICAN AREPAS
Steps:
- Gather the ingredients.
- In a mixing bowl, stir the salt into the masarepa cornmeal.
- Pour 2 3/4 cups of hot water over the flour and mix well with a wooden spoon.
- Stir in the melted butter.
- Cover the dough with plastic wrap and let rest for 15 minutes.
- If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
- Shape each piece into a smooth ball. Add more water if needed-the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
- Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot. Thick arepas should be about 3 inches in diameter and almost 1-inch thick. Thin arepas should be about 3 1/2 inches in diameter and 1/4-inch thick.
- Use your fingers to smooth out any cracks along the edges.
- Place the shaped arepas on a cookie sheet covered with plastic wrap.
- Heat a cast-iron skillet on low heat. Put 1/2 tablespoon butter or vegetable oil in the skillet.
- Place several arepas in the pan, leaving room to turn them.
- Cook the arepas for about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly but do not let them brown too much. They should look like an English muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
- The thinner arepas are done when they have formed a nice crust but are still soft on the inside. For thicker arepas, finish cooking in the oven: After they have formed a crust and are just a bit browned, place them on a cookie sheet and heat for 8 to 10 minutes at 350 F.
Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 90 mg, Sugar 0 g, Fat 2 g, ServingSize 12 to 18 arepas, UnsaturatedFat 0 g
CORN GRIDDLE CAKES
This recipe is a cross between South American arepas and traditional pancakes. They make a great side with barbecued meats, or they can be served with butter and honey at breakfast. These cakes can be made ahead and reheated in a 400° oven. Source: Chef Adam Perry Lang
Provided by Brookelynne26
Categories Breakfast
Time 25m
Yield 20 4 inch cakes, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
- In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
- Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.
Nutrition Facts : Calories 371.7, Fat 21.3, SaturatedFat 8.8, Cholesterol 124, Sodium 557.5, Carbohydrate 40.2, Fiber 3, Sugar 3.7, Protein 7.4
CORN AND CHEESE GRIDDLE CAKES (AREPAS)
These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5
CHEESY CORN CAKES
These cheesy corn cakes are incredibly easy to make- just drop the batter onto the skillet and cook until golden brown. Inspired by Venezuelan arepas, these cakes will melt in your mouth with each bite.
Provided by Food Network Kitchen
Categories appetizer
Time 22m
Number Of Ingredients 6
Steps:
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
CORN AND CHEESE AREPAS
Categories Cake Cheese Dairy Side Sauté Quick & Easy Cornmeal Corn Winter Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
AREPAS DE CHOCLO WITH AVOCADO SALAD
Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from "Colombiana" (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can't find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don't use masa harina, which is a different product altogether.
Provided by Melissa Clark
Categories main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.
- While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.
- Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Pour about 1/2 cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.
- Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.
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WHAT ARE AREPAS? | ALLRECIPES
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- Homemade Arepas. A great basic recipe, all you need are three ingredients to create these arepas. Some of the reviewer-suggested fillings include black beans and avocado, cheese with steak, and chorizo.
- Cream Cheese Arepas. Make a more dense arepa with the addition of milk and cream cheese. These work in both sweet and savory dishes. For a sweet version smear with a little extra cream cheese and maple syrup, or go the savory route with some ham and cheese.
- Colombian Arepas. Cheese is folded straight into the dough for this decadent arepas recipe. "These are delicious," says user KDralla, "We ate ours with salsa and queso fresco and it was amazing."
- Arepas de Huevos. By wrapping eggs in the arepa dough, and cooking both together, you'll have a satisfying breakfast that also makes an impressive brunch dish.
- Vegan Arepas Made with Polenta. This plant-based recipe is more arepas-inspired since it uses polenta in place of the corn cakes. But the unique filling combo, which includes tofu along with avocados and mango, would be equally delicious tucked in a vegan arepas recipe.
- Ropa Vieja with Arepas. Made with a combination of beef, olives, and tomatoes, ropa vieja is a classic Cuban dish that makes a saucy filling for arepas.
- Corned Beef Hash Arepas. Have a flavorful start to the day with these non-traditional arepas. Corned beef hash pairs with eggs and avocados for a hearty breakfast that will fuel you until lunch time.
- Arepas (Corn Griddle Cakes) Three ingredients and about 15 minutes are all you need to make these simple arepas. Snack on them with some salsa and a sprinkling of cheese.
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