AREPAS DE QUESO FRITAS
This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 25m
Yield 8 arepas
Number Of Ingredients 6
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.
Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3
HOW TO MAKE AREPAS (3 INGREDIENTS!)
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
- A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You're looking for a dough that doesn't easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
- Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
- Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges (see photo).
- Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don't touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
- Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they're warm but not piping hot.
- To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can "stuff" it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
- Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I'd recommend letting them thaw first and cooking them as instructed.
Nutrition Facts : ServingSize 1 (Arepas), Calories 233 kcal, Carbohydrate 46.9 g, Protein 4.3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 390 mg, UnsaturatedFat 1.91 g
FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)
Categories Milk/Cream Breakfast Fry Picnic Lunch Mozzarella Cornmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 arepas
Number Of Ingredients 7
Steps:
- Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
- Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
- Add hot milk and stir until combined. Let mixture stand 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) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
- Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.
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