Arepas (white corn bread – gluten free)
Arepas are delicious white corn bread patties that can be used instead of bread at any time of the day. Did I mention gluten free?
Arepas are a typical dish in Venezuela and other countries in Latin America. This recipe is about Venezuelan arepas and how we eat them. You can have one or more of them at any time of the day. It can be for breakfast, lunch, dinner, snack, … you name it. They can also be salty, sweet, baked or deep fried.
Today we re going to talk about the salty/baked version. The majority of the people at home make them fresh every time. But since I am always busy and want to save time I have divided my method in two parts: first making the dough and making the arepa, second baking only what we are going to eat.
People that had try to make arepas before complains about taking so much time to make the dough smooth free of clumps. With my method, in reality is my mom’s method but now it is mine too, that will not be a problem any more.In this method you will put the water in a big bowl with the salt and start adding the cornmeal flour stirring with a hand wicker, until almost all the flour was incorporated. At this point you can start reading with your hands and add the remaining flour if any. This way no clumps are formed and you have your dough done in a fraction of the time.
Another time saver for me is to make the balls with a scooper. I use a 3oz scooper equivalent to a 1/3 cup. That make the arepas the size I like. I make all the balls first and then I create the crust on the skillet and set them on a wire rack. This will be the first stage. The second stage will be baking them. If I am not baking them at this time when they are completely cooled down and put them in ziplock plastic bags or air tight containers in the fridge up to 5 days (we always eat them before that time)
These are some of the filling we use: butter, any cheese can be shredder or sliced, ham, sour cream (nata), buttermilk (suero), pulled beef, pulled pork, black beans, scramble eggs, Reina pepeada (pulled chicken with avocado mix), peril (baked pork leg)
Other versions of arepas: Sweet arepas, deep fried arepas.
What to do with left over arepas: arepa’s scramble eggs, tostadas, baked arepas casserole.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
arepas
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- 2 cups white cornmeal harina PAN
- 2 1/2 cups water
- 1 tsp salt
- 2 tbsp vegetable oil (optional)
Ingredients
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|
- Preheat oven to 350 F
- In a big bowl mix water and salt
- with a hand whisker gradually add the cornmeal flour stearing constantly until all the flour is incorporated. Let rest for a few minutes.
- Add the oil and knead until homogeneous and smooth dough is formed
- On the stove top heat a non stick square skillet
- Make balls about the size of a tennis ball and flatten to form a disk 1/2" or less.
- Put the arepas on the skillet and let them cook on each side until golden brown. About 3 minutes per side.
- Move them to a wire rack. If you are eating the arepas in right away go to the final step. If you want to eat them later you can stop here and keep them in the fridge inside airtight container or plastic bags for tree to for days. When ready to eat follow the final step.
- Bake the arepa for 5 to 10 minutes in the oven. Turning med time. You know the arepas are ready when you tap them and sound hollow.
If you use other brand of cornmeal flour follow the proportion of water and flour according the package directions. Depending of the brand it may need more or less water for the same amount of flour.
