Monday, August 19, 2013

Venezuelan Arepas

I do love summer and all of its generous bounty.  Can you tell I just came in from the garden... nothing better than sun ripened tomatoes.  I could go on and on.  However, I want to share a most wonderful recipe.  This wonderful bread is so delightfully tasty and easy to make.   See many pictures and the recipe below.

I have rounded up our usual cast of characters....
The ingredients and measures follow:
2 cups corn flour  (Masa Harina)
1 Cup Queso Fresco crumbled.
1 Tablespoon Sugar
1 Teaspoon Kosher Salt
4 Table spoons melted butter
2 1/2 cups water.
   Cooking oil for the pan.

Whisk together the flour, sugar, and salt. 
Mix the melted butter and water together.
Add to the flour mixture.  Add the Queso Fresco and stir well.

Knead the dough, (hands on here)  for about 8 minutes until the dough holds together nicely. If the dough is too wet add a little more flour (corn) or if two dry a little (very) water.  You will be able to tell by the feel.  You divide the dough into 16 even balls and then get ready to fry.
You will want to pat the dough into rounds about 1/3 inch thick and 4-6 inches in diameter.  Put a Tablespoon of oil in a fry pan (cast iron is the best). Warm over medium heat.  Fry the arepas until they are golden brown.  About 4 minutes on each side.  Place on a baking sheet and keep on going.  It will probably take two sheets for all 16. 

Into the oven for 30 minutes at 350degrees.  They will puff up just a little bit.
They can be split and used for wonderul little sandwiches.  Or warm them and put cheese in the middle.  Or just eat them warm from the oven.

We had international dinner.  Vegetables from the garden with a teriyaki glaze.
Asia covered.
Arepas from Venezuela.
And wonderful Bison from America.  Yum!!
I'll tell you my Cast iron cookware gets a workout.
It was healthy and delicious.  As you can see below.
Yes I am a member of the clean plate club.  Please take the time to make these delicious Arepas and become an International diner too.

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