Recipe: Basic Arepa Dough, Arepas Fritas De Queso O Chicharron, Arepas Jenesanences (Cornbread Jenesanen Style), Arepas Rellenas Con Guiso De Carne (Stuffed Arepas) for Saskatoon, Canada

Hi "Saskatoon" :-) Here is a basic recipe for Arepa Dough that I found on the internet. I have not tried it but it sounds like a pretty straight forward recipe. Good luck! I hope this works for you.

In this article:
Basic Arepa Dough
Arepas Fritas De Queso O Chicharron
Arepas Jenesanences (Cornbread Jenesanen Style)
Arepas Rellenas Con Guiso De Carne (Stuffed Arepas)

Source: Denver Post - Vista Magazine

Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs.

Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment. Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.

Originally, arepas were made from dried corn kernels that were soaked overnight in water and lime to remove the skins, then cooked, drained and ground into masa (dough). Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets. An instant masa can be made by simply mixing this corn flour (either white or yellow) with a little salt and enough boiling water to make a stiff dough.

The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or deep-fried. In parts of Colombia, arepas are cooked atop a flagstone slab that is first heated and then brushed with fat. Another Colombian specialty ~- arepas de chocolo -- are made from fresh corn and cooked on top of banana leaves.

Colombian arepas are generally thinner than their Venezuelan counterparts. The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside. They can be split open and buttered, or spread with cream cheese or fresh goat cheese. Made this way, they are served for breakfast or as an accompaniment for grilled fowl, fish, meat stews, or sausages.

In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of ground or chopped pork, beef, ham, chicken, seafood, vegetables, or beans. They are excellent first courses. Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried. Another specialty is bollos pelones -- balls of arepa dough stuffed with seasoned ground meat, either fried or poached in water, then served with tomato sauce.

A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage). Colombians also make tasty soups using fresh masa or leftover arepas. Arepitas dulces make great desserts.

The versatile arepa indeed proves that umpretentioius food can be not only satisfying but also delicious.

BASIC AREPA DOUGH

2 cups pre-cooked masa flour (yellow or white)
1 tsp salt
3 cups water, boiling
butter, softened

In a large mixing bowl, combine flour and salt. Add water, stir with a wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for 3 minutes. Dough is ready to be shaped into standard arepas, or to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.

Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc.

To cook arepas:
Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point, spread with butter. Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 minutes. To check for doneness, tap the arepa lightly -- if a hollow sound is heard, it's ready. Split open, add butter and serve hot.

Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.

AREPAS FRITAS DE QUESO O CHICHARRON
Yield: 20 servings

1 basic arepa dough recipe
1 cup grated muenster cheese; or
1 cup ground chicharrones

Fried Corn Cakes From Antioquia With Cheese Or Pork Rind

Knead dough with cheese or chicharrones until smooth. Shape into 4-inch discs and deep-fry in hot oil until crispy. Drain on paper towels and serve hot. These arepas can also be cooked on a griddle and served with butter.

AREPAS JENESANENCES (Cornbread Jenesanen Style)

1 basic arepa dough recipe
2 egg yolks
4 tbsp butter; softened
1 cup muenster; grated
butter; softened

Knead dough with egg yolks, butter and cheese until smooth. Shape to 4-inch discs and cook on a lightly greased griddle until crusty on both sides. Serve hot, spread with butter. If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very thin rounds of dough before cooking.

AREPAS RELLENAS CON GUISO dE CARNE (Stuffed Arepas)
Yield: 10 servings

1 basic arepa dough recipe
2 tbsp oil
1/2 lb ground beef
1/2 lb ground pork
1 medium onion; chopped
1 garlic clove; minced
1 small green chile; chopped
2 large tomato; peel, seed, chop
1/2 tsp achiote powder
1/2 tsp ground cumin
1/4 tsp thyme leaves
1/4 tsp black pepper
1 tsp salt
8 olive, pimento-stuffed; sliced
1 tbsp capers

Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.

Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.