Arepas #breakfast #recipes

Arepas – are level, round, flavorful unleavened patties made with just 5 fixings; fresh outwardly and delicate sticky within. A Latin-American staple that can be delighted in plain, as an afterthought or loaded down with pretty much anything you like!

Arepas or Arepa (solitary structure) are shallow-seared corn cakes produced using an exceptional sort of pre-cooked corn flour called Masarepa (a.k.a areparina), salt and water. Generally however, arepas are made by drenching and beating dried corn portions in a pilon or a mortar and pestle before they are molded into patty cakes.

Beneficial thing Masarepa is entirely mainstream in the U.S. or on the other hand I would need to dry and pound some corn bits myself. 😉 You can check this unique flour at the Latin area of your preferred grocery store. You'd as a rule see brands like Areparina (which I use), Goya and PAN – among others.

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Ingredients

• 2 cups (228 g) areparina flour
• 1 teaspoon (5 g) salt
• 2 tablespoon (28 g)melted unsalted butter
• 2 cups (474 ml) warm water
• ½ cup (66 g) mozzarella cheese (optional)
• 2 tablespoons (28 g) cooking oil

Instructions

1. In a large bowl, combine arepa flour and salt and mix until fully combined. Make a well in the center and add in the melted butter and water. Gradually stir using a wooding spoon until no dry lumps remain. Adjust the consistency by adding more flour or water as needed, the dough is ready when it doesn’t stick to the sides of the bowl or your fingers. Let it rest for about 5 minutes to hydrate.
2. Grab 3 tablespoons of the dough and form a ball, gently press dough between your palms to flatten forming about ¼ inch thick patty. Pay attention to the edges so as to not leave cracks. If using cheese, make a little well in the center of the dough ball before flattening. Place flattened dough on a greased parchment paper and repeat the process for the remaining dough. 
3. Heat oil in a large cast-iron or non sticky skillet over medium-high heat. Fry the arepas in batches, flipping once, until golden brown in patches, for about 5-8 minutes on each side. Drain on a paper towel.
4. Transfer arepas to a wire rack and let it cool. Split arepas and stuff with desired filling; shredded chicken, shredded pork, guacamole, butter, maple syrup or enjoy as is.

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