CHEESE-STUFFED AREPAS
Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 arepas
Number Of Ingredients 4
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
HOMEMADE AREPAS
It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg
SIMPLE CHEESY AREPAS (THE GOOEY KIND)
I've had various tasty arepas before, usually the storebought kind, and I'd always get frustrated because the store by me only sells the ones that are just corn cakes with some cheese in the dough, not the kind I got in my freshman year of college that had the corny, cheesy dough but were chock full of real gooey cheese in the middle! So I looked at few recipes and decided to make my own-- any kind of grated/shredded super-hard cheese will work for the dough, like parmesan, pecorino romano, or even nutritional yeast in a pinch. Manchego is the best to use though. Mozzarella and/or monterey jack are best for the filling, I used mozzarella because I had some to use up. The kind that you cut would also work; 2 cups is an estimate (and kinda an overestimate.)
Provided by the80srule
Categories Breads
Time 40m
Yield 6 arepas, 6 serving(s)
Number Of Ingredients 5
Steps:
- If you're lazy like me, youll just sift the cornmeal and salt in a bowl together then gradually add the water. If you want a finer-ground texture and/or possess a dishwasher, you'll want to ground the cornmeal and sea salt in a food processor first to get it really fine.
- Either way, sift the two ingredients in a bowl together and gradually add the warm water until a stiff dough forms.
- Add the manchego cheese and knead for a few minutes, then roll the whole mixture into a giant ball. Add a little more water if you need to if it's falling apart/too crumbly but add more cornmeal if too watery.
- Lightly dust a surface (like a sil-pat) with some cornmeal, and place the giant ball on it. Roll out with your hands or a rolling pin to be about 1/4" thick.
- You can make the arepas any size, I got about 6 medium size ones out of this. I divided the dough into 6 pieces with a pizza cutter then placed the desired amount of mozzarella cheese into them.
- Carefully fold each arepa over, making sure the edges are totally closed. They're supposed to be pretty thin but make sure they're holding up that cheese in the middle. Don't crimp with a fork, it's likely to come apart, just use your hands.
- Heat a little olive or canola oil in a frying pan, and cook each arepa for 3-4 minutes on each side until browned.
- They're tasty by themselves but I love them with a good black bean soup and basic lettuce and tomato salad. Salsa and red almond dipping sauce make good dips too!
Nutrition Facts : Calories 259.2, Fat 9.8, SaturatedFat 5.1, Cholesterol 29.5, Sodium 442.3, Carbohydrate 32.1, Fiber 3, Sugar 0.6, Protein 11.6
COLOMBIAN CORN AND CHEESE AREPAS
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield 11 large arepas
Number Of Ingredients 6
Steps:
- Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
- One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
- Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
- Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram
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