Post by wilderness on Sept 8, 2020 6:53:09 GMT -5
Popular in the Latino community, arepas are an unleavened cornbread. I first tried these when DD made them for breakfast and offered them with a variety of toppings as you would place on toast. I have since had them for open faced sandwiches at lunch where refried beans were topped with diced avocado, tomato and onion. Friends from Venezuela introduced DD to them. The recipe and directions can be found right on the back of the package of P.A.N. (100% white corn, gluten-free). Not hard to make, but it does take a little time to grill/fry them. Leftovers can be refrigerated to be used within a day or two, or frozen and defrosted to use later. Lori
Arepas-cooktocook
Makes 10
Ingredients:2 1/2 cups water
2 cups P.A.N.
1 tsp. salt
Directions:
1-Pour water into a bowl. Add the salt and cornmeal gradually. Knead until a smooth dough is formed and let it rest for 5 minutes.
2-Divide dough into 10 pieces. Take one portion and shape into a ball in your hands. Press it with your palms to form a large patty, about 3 1/2 inches in diameter. Repeat with remaining dough pieces.
3-Place on a lightly oiled griddle or in a frying pan on medium heat. Brown on both sides, approx. 5 minutes per side. Serve hot. Open the arepa and fill it to your taste.
