Arepas Recipes

Steps:

• Bring milk to a simmer in a pot. Remove from heat and stir in butter.
• Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
• Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
• Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Steps:

• Pre heat oven to 350 degrees Fahrenheit.
• Lightly grease and heat flat griddle or frying pan on medium high.
• Add water to a medium bowl.
• Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
• Add the Harina P.A.N little by little as you mix with your hands.
• Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
• Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
• Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
• When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
• Place the arepa on the preheated griddle and continue forming the rest in the same manner.
• Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
• At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
• Slice open and fill with butter, cheese, meat or anything else!