Arepas Con Chocolo Fresh Corn Tortillas Recipes

AREPAS: AREPAS DE CHOCLO

Steps:

• Defrost the corn by placing it in a colander and rinsing it under cold water. Drain well and set aside for about 10 minutes.
• Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste. Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter.
• Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat.
• Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten. Spread the batter into a 3 to 4-inch circle. Cook arepas for about 8 minutes or until the bottom is golden brown. Flip arepa and cook for an additional 4 to 5 minutes until crisp. Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary.
• With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm. Lay 1 slice mozzarella cheese over cut out arepa. Top with another cut out arepa to create a sandwich.

AREPAS CON CHOCOLO (FRESH CORN TORTILLAS)

Steps:

• Remove the corn from the cob and grind.
• Knead it until it forms a firm ball.
• With your hand form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.
• Serve hot with butter and fresh white cheese.