Ecuadorean Arepas Recipes

HOW TO MAKE AREPAS (3 INGREDIENTS!)

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.

ECUADOREAN AREPAS

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.

LIGHT AREPAS

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.

3-CHEESE AREPAS

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.

CHEESE AREPAS

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.