2 cups areparina a k a. Gradually stir corn meal into water with your fingers until mixture forms a soft moist malleable dough. You need this thickness so you can split them. In a large bowl mix together arepa flour and kosher salt. Stir water and salt together in a bowl.
Cover dough with plastic wrap and let rest 15 minutes. 2 cups warm water. Arepas call for their own specific cornmeal flour called masarepa which is different from the masa harina used to make mexican tortillas or tamales. Heat oil in. Shape each piece.
Stir the salt into the masarepa cornmeal. They can be baked fried steamed or boiled. Steps to make it. If you want thicker arepas separate the dough into 12 pieces. Slowly add in the water mixing with a wooden spoon.
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Let rest for 5 minutes. Divide dough into 8 golf ball size balls and pat each one into a patty about 3 8 inch thick. Masarepa not cornmeal or masa harina we mixed white and yellow from pan and goya brands 1 tbsp avocado coconut or vegan butter for cooking if avoiding oil just omit and be sure your pan is non stick. Start making patties that are about 4 in diameter by 1 2 thick. Meanwhile preheat a large cast iron skillet with vegetable oil.
How to make arepas combine all ingredients except the oil and pack the mixture together. 1 heaped tsp sea salt. How to make arepas combine all ingredients except the oil and pack the mixture together. Let rest for 5 minutes. Arepas are small versatile griddled cakes made from a dough of freshly ground cornmeal.
1 heaped tsp sea salt. Stir the salt into the masarepa cornmeal. Cover dough with plastic wrap and let rest 15 minutes. 2 cups areparina a k a.
