Basic Arepa Dough Recipe – a delicious recipe with flour, Salt, Water. Easy to follow and perfect for any occasion.
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Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
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They were an important part of their diet, like corn tortillas were to the Aztecs.
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Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
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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.
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Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
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Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
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An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
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The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
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In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
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Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
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Colombian arepas are generally thinner than their Venezuelan counterparts.
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The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
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They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
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Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
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In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
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They are excellent first courses.
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Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
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Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
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A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
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Colombians also make tasty soups using fresh masa or possibly leftover arepas.
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Arepitas dulces make great desserts.
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The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
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Directions:In a large mixing bowl, combine flour and salt.
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Add in water, stir with a wooden spoon to make a soft dough.
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Let stand for 5 min, then knead for 3 min.
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Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
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To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
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Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
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To make arepas, oil or possibly wet hands lightly and shape dough into balls.
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Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
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To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
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Colombian arepas are ready to be served at this point, spread with butter.
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Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
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To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
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Split open, add in butter and serve warm.
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Arepas freeze well if frzn while still hot.
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Freeze in layers separated by plastic wrap.
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Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 c. Pre-cooked masa flour, (yellow or possibly white), 1 tsp Salt, 3 c. Water, boiling Butter, softened.
Yes, Basic Arepa Dough Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.