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Basic Arepa Dough
Ingredients:
2 Cups pre-cooked masa flour (yellow or white)
1 Teaspoon salt
3 Cups water -- boiling
butter -- softened
Instructions:
Arepas are simple corn cakes first made by the Indians of Colombia
and Venezuela. They were an important part of their diet, like corn
tortillas were to the Aztecs. Over the centuries, the poor people
of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare
source of nourishment. Today, these humble corn cakes are a comfort
food for the rich and poor alike, a heart-warming tribute to simplicity,
tradition, versatility, and good taste. Originally, arepas were made
from dried corn kernels that were soaked overnight in water and lime
to remove the skins, then cooked, drained and ground into masa (dough).
Thanks to modern technology, a pre-cooked harina de masa is now available
at most Latin American markets. An instant masa can be made by simply
mixing this corn flour (either white or yellow) with a little salt
and enough boiling water to make a stiff dough. The dough is then
shaped into flat round cakes of varying thicknesses, depending on
the intended use, and cooked on a griddle or deep-fried. In parts
of Colombia, arepas are cooked atop a flagstone slab that is first
heated and then brushed with fat. Another Colombian specialty -- arepas
de chocolo -- are made from fresh corn and cooked on top of banana
leaves. Colombian arepas are generally thinner than their Venezuelan
counterparts. The standard Venezuelan arepa looks somewhat like a
flat bread roll, crispy on the outside and doughy on the inside. They
can be split open and buttered, or spread with cream cheese or fresh
goat cheese. Made this way, they are served for breakfast or as an
accompaniment for grilled fowl, fish, meat stews, or sausages. In
Venezuela, the doughy inside is sometimes scooped out, and the shell
is filled with savory mixtures of ground or chopped pork, beef, ham,
chicken, seafood, vegetables, or beans. They are excellent first courses.
Venezuelan mandocas, for example, are cheese arepas shaped into rings
and deep-fried. Another specialty is bollos pelones -- balls of arepa
dough stuffed with seasoned ground meat, either fried or poached in
water, then served with tomato sauce. A popular snack in Colombia
consists of arepas served with fresh cheese and fried chorizo (sausage).
Colombians also make tasty soups using fresh masa or leftover arepas.
Arepitas dulces make great desserts. The versatile arepa indeed proves
that unpretentious food can be not only satisfying but also delicious.
Directions: In a large mixing bowl, combine flour and salt. Add water,
stir with a wooden spoon to make a soft dough. Let stand for 5 minutes,
then knead for 3 minutes. Dough is ready to be shaped into standard
arepas, or to be mixed and kneaded with other ingredients such as
cheese, chicharrones (pork rind), etc. To shape arepas: The standard
Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Colombian
arepas are larger and thinner, about 4 inches in diameter, 1/4 inch
thick. To make arepas, oil or wet hands lightly and shape dough into
balls. Place between 2 pieces of wax paper or plastic wrap and flatten
into a circle; shape the edges to form a smooth disc. To cook arepas:
Heat a griddle or cast iron skillet over medium heat; grease lightly
and cook arepas on both sides, turning a couple of times until a crust
is formed. Colombian arepas are ready to be served at this point,
spread with butter. Venezuelan arepas have to be baked in a preheat
350F oven for 15 minutes. To check for doneness, tap the arepa lightly
-- if a hollow sound is heard, it's ready. Split open, add butter
and serve hot. Arepas freeze well if frozen while still warm. Freeze
in layers separated by plastic wrap. Reheat frozen arepas wrapped
in aluminum foil in a preheated 350F oven for 10 minutes or until
heated through. Compliments of Garry's Home Cookin' Garry Howard,
Cambridge, MA |
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