How To Cook Cornmeal For Arepas

Found on the tables of colombia and venezuela many families make arepas as a fun and flavorful substitute for the common dinner roll.

How to cook cornmeal for arepas. Arepas are a favorite filler for families throughout south america. Once the arepas are formed heat a large cast iron or non stick pan over medium high heat. It shouldn t have cracks but be rather smooth.

Place a crispy arepa or two on the side of any main course for a tasty addition to any meal any time of day. In a mixing bowl stir the salt into the masarepa cornmeal. Transfer cooked arepas to a paper towel lined plate to drain until cool enough to handle.

The remaining part of the corn was then cooked and ground and made into arepas. Do this when you re ready to cook the arepas before you begin to fry them. Once hot add a little oil and swirl to coat.

Cook for 2 3 minutes or until deep golden brown a few blackened spots are ok. Add the cornmeal and knead with your hands until a soft ball forms. Cover the dough with plastic wrap and let rest for 15 minutes.

Take pan off the heat and add to the cornmeal mixture to form a thick batter. Arepas or cornmeal patties are an easy and scrumptious complement to any meal. Pour 2 3 4 cups of hot water over the flour and mix well with a wooden spoon.

5 to cook them the venezuelan way preheat the oven to 250 c 480 f. To keep your arepas soft and delicious start by mixing a half cup of warm water with a half cup of whole milk skimmed milk or lactose free milk whichever you prefer. Add a bit more water if it is too dry.