An easy step-by-step guide to making arepas! Only 3 ingredients and simple methods required. The perfect side dish or base for a sandwich!
- 2 cups < span class ="wprm-recipe-ingredient-name">hot water
- 1 heaped teaspoon < span class="wprm-recipe-ingredient-name">Sea Salt
- 2 cups < span class="wprm-recipe-ingredient-name">< a href= "https://www.amazon.com/dp/B004TDAPYU/ref=as_at?creativeASIN=B000TYBWIG&linkCode=w61&imprToken=ANvk4rROQDGhSEIW-yVxzA& slotNum=4& tag=minimalistbaker-20" class="wprm -recipe-ingredient-link" target="_blank" data-amzn-asin="B004TDAPYU">areparina* (aka masarepa – not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands – see notes for changes de masa harina< /strong>)
< li class="wprm-recipe-ingredient" style="list-style-type: disk;"> 1 El Avocado, coconut or butter vegan for cooking (if you avoid oil, just leave it out and make sure your pan is non-stick)< /li>
- Preheat the oven to 350 degrees F (176 C). Line a baking sheet and line with parchment paper. And in a large mixing bowl add water and salt. Stir to mix and dissolve the salt.
- Gradually add the areparina, stirring with a whisk or your hands (our favorite method). You can handle up to two cups, although we usually have 1-2 tbsp left over. You’re looking for a dough that doesn’t stick to your hands easily, is malleable and moist, and can be rolled into a ball. Once you have reached this consistency, cover with a towel for 5 minutes. We mixed white and yellow areparina inspired by Teote (optional).
- Cover, take a large handful of dough and roll into a ball (as per the recipe, our batch made 6 large arepas, but could make 8-10 arepas, not smaller). < /span>
- Gently squeeze the ball between your palms to release it to form a disc about 1/2 inch thick (for thinner, crispier arepas, press closer to 1/4 inch). If it tears a lot on the sides, your dough may need 1-2 (15-30ml) more water. A little cracking is okay – just close the cracks with your hands by tapping the edges lightly (see photo).
- Once the arepas have formed, heat a large cast-iron or nonstick skillet over medium-high heat. Once hot, add a little oil and toss to coat. Then add arepas, leaving some space between them so they don’t touch. Bake for 2-3 minutes or until nicely browned (a few blackened dots will do). Looking for a crust. Then turn and fry for another 2-3 minutes or until the bottom is also golden brown.
- Place on the parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and slightly golden brown. A few People like to cut them up right away, but I find they can be a bit mushy in the middle at this point, so I prefer to keep them cold for 5-10 minutes and serve warm, but not piping hot. span>< /span>
- < span style=" display :block;">Preferably fresh. Store leftovers, covered, in the refrigerator for up to 3-4 days or in the freezer for up to 1 month (cooked or raw). Heat in oven at 350 degrees F (176 C) until heated through. If you’re reheating uncooked frozen arepas, I recommend letting them thaw first and then cooking them as directed.