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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 4.1 g
  • Cholesterol: 1.9 mg
  • Sodium: 121.0 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Arepas, (ah-Ray-pahs) corn cakes calories by ingredient
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Arepas, (ah-Ray-pahs) corn cakes

Submitted by: TUBLADY
Arepas,  (ah-Ray-pahs) corn cakes

Introduction

Arepas (ah-Ray-pahs) are half-inch thick corn cakes that are a staple of Colombia and Venezuelan cuisine.
Made with corn flour, not corn meal, and are gluten free.
Once the arepas have been cooked, the possibilities are endless. They are split open and filled with whatever you want . One is Reina Pepiada, chicken and avocado. The Domino, salty white cheese ,black beans and fried plantains. The Perico is served with scrambled eggs,chopped tomato and onion. I showed a photo served with Guasacaca, avocado and tiny shrimp, garlic ,jalapeno pepper ,onion, and shredded cheese.
Arepas (ah-Ray-pahs) are half-inch thick corn cakes that are a staple of Colombia and Venezuelan cuisine.
Made with corn flour, not corn meal, and are gluten free.
Once the arepas have been cooked, the possibilities are endless. They are split open and filled with whatever you want . One is Reina Pepiada, chicken and avocado. The Domino, salty white cheese ,black beans and fried plantains. The Perico is served with scrambled eggs,chopped tomato and onion. I showed a photo served with Guasacaca, avocado and tiny shrimp, garlic ,jalapeno pepper ,onion, and shredded cheese.

Number of Servings: 10

Ingredients

    2 cups of masarepa flour,(I used Goya yellow flour.)
    2 1/2 cups of water.
    1 teaspoon Kosher salt.
    2 tablespoons vegetable oil
    1/4 cup ricotta cheese (optional)
    2 teaspoons fresh minced Italian parsley. (optional)
    2 teaspoons minced fresh rosemary.)optional)

Tips

Arepas traditional do not include ricotta, parsley or rosemary. They are not part of the Venezuelan cuisine.
There is an electric arepa maker called a Tostyarepa.
It has circular cut outs to place the dough and then it cooks on both sides, making the cooking time faster.
However most people prefer to cook on the traditional iron griddle or skillet.


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Directions

1. In a medium bowl combine the masarepa flour, water .salt ,oil,ricotta, parsley,and rosemary. Gently mix all the ingredients together. Allow the mixture to sit for at least 10 minutes and 20 minutes. if possible.

2. Heat a lightly oiled cast iron skillet on medium heat. Using your hands, make sure the dough is smooth, squeezing out any lumps. With your hands,from dough into patties that are 1/2 inch thick and 4 inches in diameter. The patties should be smooth and roughly the same size.

3. Cook the patties in the skillet until each side is lightly golden. About 5 minutes on each side. Once done finish cooking the arepas in the oven at 275 for about 15 to 20 minutes

4. Run a knife along the middle of the arepas to create a pocket. Stuff the arepas with the filling of your choice.

Serving Size: 10, 4 inch by 1/2 inch arepas.

Number of Servings: 10

Recipe submitted by SparkPeople user TUBLADY.






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