![Venezuelan Arepas
2 cups water, microwaved 60 seconds until quite hot1 tsp salt2 cups precooked white cornmeal for arepa making (This is not the same product as the masa harina cornmeal sold to make tortillas. The package of arepa cornmeal should be labelled “[Refined] Pre-Cooked Corn Meal” or “harina de maiz [refinada] precocida.” The word “precooked” is the key; the word “refined” may or may not be in there. It is sometimes (but not always) called “masarepa,” so you may see that on the packaging. On the back of the bag, there will likely be a recipe for arepas, and/or it should say somewhere on it that it is suitable for making arepas. Depending on your neighborhood, you may find it at your regular grocery store or you may need to visit a specialty Hispanic grocer. )
1. Pour the very hot water into a medium mixing bowl. Stir in the salt. Add the cornmeal gradually, in a small steady stream, whisking thoroughly as you go. Once all the cornmeal is added, knead the batter by hand for 1 minute. It will not be elastic like a wheat-based dough, but it should be smooth and relatively firm. Cover the bowl with a towel, and set the dough aside to rest for 10 minutes.
2. Pat the arepa dough out into small disks, about 4 to 5″ in diameter and 1/2 to 3/4″ thick. Heat a lightly greased skillet to medium heat. Pan fry a few arepas at a time, for 8-10 minutes on each side, or until the arepas are golden and flecked with a few darker brown spots.
3. Carefully slice the arepas in half, using a serrated knife, and spoon in the filling (cheese, meat, chicken, avocado, black bean, everything works!). Eat it like a sandwich, while it is hot! It is best to enjoy these right away, but if you need to store them for later, keep the arepas and filling separately, and stuff them when you are ready to consume .
via strawberry pepper](http://www.tumblr.com/photo/1280/welovedeliciousfood/1081113537/1/tumblr_l8dq0zp04t1qav8zg)
Venezuelan Arepas
2 cups water, microwaved 60 seconds until quite hot
1 tsp salt
2 cups precooked white cornmeal for arepa making (This is not the same product as the masa harina cornmeal sold to make tortillas. The package of arepa cornmeal should be labelled “[Refined] Pre-Cooked Corn Meal” or “harina de maiz [refinada] precocida.” The word “precooked” is the key; the word “refined” may or may not be in there. It is sometimes (but not always) called “masarepa,” so you may see that on the packaging. On the back of the bag, there will likely be a recipe for arepas, and/or it should say somewhere on it that it is suitable for making arepas. Depending on your neighborhood, you may find it at your regular grocery store or you may need to visit a specialty Hispanic grocer. )
1. Pour the very hot water into a medium mixing bowl. Stir in the salt. Add the cornmeal gradually, in a small steady stream, whisking thoroughly as you go. Once all the cornmeal is added, knead the batter by hand for 1 minute. It will not be elastic like a wheat-based dough, but it should be smooth and relatively firm. Cover the bowl with a towel, and set the dough aside to rest for 10 minutes.
2. Pat the arepa dough out into small disks, about 4 to 5″ in diameter and 1/2 to 3/4″ thick. Heat a lightly greased skillet to medium heat. Pan fry a few arepas at a time, for 8-10 minutes on each side, or until the arepas are golden and flecked with a few darker brown spots.
3. Carefully slice the arepas in half, using a serrated knife, and spoon in the filling (cheese, meat, chicken, avocado, black bean, everything works!). Eat it like a sandwich, while it is hot! It is best to enjoy these right away, but if you need to store them for later, keep the arepas and filling separately, and stuff them when you are ready to consume .
