Ecuadorean Arepas Recipes

Steps:

• In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
• Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
• Let the mixture stand at room temperature for twenty minutes.
• Add the cheese and incorporate them into the batter.
• Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
• Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
• Serve immediately, with creme fraiche for dipping.

Steps:

• Combine cornmeal and water in a bowl.
• Add cheese and then buttermilk.
• Heat a non-stick skillet (low).
• Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.
• heat for about 5 minutes, continually checking that it does not burn.
• when it is golden brown flip over to other side for about five minutes.
• shred additional queso blanco on top and serve.

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:

• Preheat the oven to 375˚F (190˚C)
• In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
• Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn't stick to your fingers.
• Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
• Transfer the arepas to the oven and cook for 15 minutes.
• Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
• Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
• Enjoy!

Steps:

• To make the arepas; Preheat oven to 350ºF.
• Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with slopped edges. If disks crack, add 1 more tablespoons hot water.
• In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown. Place them on a baking sheet lined with a silicone mat.
• Transfer to the preheated oven and bake for 15 minutes or until they rise. Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket. Stuff with beef brisket mixture and grated cheese.
• To make the beef brisket;.
• In a large skillet over medium heat, add 1 tablespoons oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute. Add beef brisket and stir to mix before drizzling on ½ tablespoons olive oil to prevent from sticking. Stir in hot sauce, cover, reduce heat to low and keep warm until needed. Makes 6 arepas.

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!

Steps:

• In a mixing bowl, add cornmeal, salt, pepper, baking powder. Mix well.
• Add the cheese (eg: jack, mozzarella, cheddar, or combination)and combine well.
• With a fork, stir in boiling water.
• Add eggs.
• Mix with a fork until dough leaves the side of the bowl.
• Knead dough with your hands only enough to form a ball.
• About 3/4 cup of dough makes one arepa.
• Flatten balls and fry in a lightly greased pan until golden.
• Or cook in arepa cooker until arepas sound hollow when tapped.
• Let cool slightly and serve.
• TO EAT: Split like an Eng. muffin and with a spoon, scoop-out the fluffy cornmeal insides then fill the shells with anything you like. The scooped-out cornmeal can be eaten with a fork or discarded. Or don't scoop them out it's your preference.

Steps:

• Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
• Add the cheese and knead the dough for a few minutes then form into 4 balls.
• Flatten the balls to a thickness of about 1/2 inch.
• Heat oil in a large frying pan.
• Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
• Drain on kitchen paper.
• To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.