Arepas were originally made by the indigenous inhabitants of Venezuela and Colombia. These tiny corncakes are sold in Venezuelan restaurants referred to as areperías and are filled with all manner of fillings like a sandwich. In Colombia, arepas are made a bit smaller and are spread with butter or topped with cheese.
Arepas are the most typical food in Venezuela. it is an easy food that you will create in only some minutes. Arepas are manufactured from corn flour. they are like bread in alternative countries. you'll eat them anytime, everywhere and with whatever you want.
In the past, the arepas were manufactured from corn. to form one single arepa was a lot of labor because the folks had to attend until the corn was terribly dry, they they hit the corn, and eventually they cooked the corn and made the arepa. it had been a lot of labor, however the folks did it.
Now it is straightforward to form arepas. we have a tendency to only ought to pour the corn flour with some water and salt, mix it together, and then create the shape of the arepa along with your hands and cook it. This process takes only 10 to 15 minutes. For that reason, the arepa in Venezuela has become the most standard and ancient food. Also, it is a staple because arepas are often eaten with all Venezuelan dishes.
RECIPE
Ingredients:
Pre-cooked cornmeal (see notes) -- 2 cups
Salt -- 1/2 teaspoon
Boiling water -- 3 cups
Oil -- 3 tablespoons
How To Make:
Preheat oven to 400ºF. In a large bowl, mix together the cornmeal and salt. Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes.
Using wetted hands, form balls of dough out of about 1/4 cup of dough and press to form a cake about 3 inches wide and 3/4 inch thick. If the dough cracks at the edges, mix in a little more water and then form the cakes.
Heat the oil in a sauté pan or skillet over medium-high heat. Sauté the patties, a few at a time, to form a light brown crust on one side, 5 to 6 minutes. Flip and brown on the other side.
When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15 to 20 minutes, or until they sound lightly hollow when tapped. Serve immediately.
Variations
Filled Arepas: Split the arepas in half when finished and scoop out a little of the soft dough filling. Stuff with your chosen filling.
Arepa de Pabellón: shredded, seasoned meat and black beans.
Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
Arepa de Dominó: black beans and crumbled white cheese.
Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.
Columbian Arepas: make smaller and thicker and don't bake. Top with butter and melted cheese.
Other possible fillings: grated white or cheddar cheese; guasacaca, ham and cheese, hard-boiled quails eggs.
The sautéing step is sometimes skipped and the arepas are simply baked. In the countryside arepas are often cooked on the grill.
Small arepas can be made and served as appetizers with garnishes on top instead of inside. Or they can be eaten as small biscuits.
Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulces).
Notes:
The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not the correct type to use for this recipe.
*from variety sources