Arepitas De Queso Recipes

Steps:

• Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
• Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
• Preheat the oven to 200 degrees F (95 degrees C).
• With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

Steps:

• Using a sharp knife, stand each piece upright and carefully slice off the skin.
• Grate the yuca on the small holes of a box grater.
• Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
• In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
• Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
• Serve the fritters warm.
• Enjoy!

Steps:

• Mix the water and the egg yolk.
• In a large bowl mix the flour and the egg/water mixture.
• Mix and kneed the dough for about 5 minutes until it is compact.
• Cover with a damp cloth and set aside for 5 minutes.
• Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
• Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
• Fry until golden brown, turning regularly.
• Turn out onto crumpled absorbent paper and leave to cool slightly.
• Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
• Serve immediately--they don't keep and don't re-heat.

Steps:

• Se mezcla la Harina de Maíz (harina pan), con la sal, el polvo Royal y se humedece con el agua. Al estar suave, se le agrega el queso parmesano rallado, uniendo todo bien se hacen las arepas. Variación: Para hacerlas dulces, se le agrega 400 gr. De papelón y 2 cucharaditas de Anís.

Steps:

• Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
• Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
• Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
• Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
• Using your hand, knead the mixture until a firm but malleable dough is formed.
• Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
• Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
• Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
• Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
• Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.