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2 1/8 cup Masa Flour
1 tsp. Salt
3 1/4 cup -- boiling
butter
Directions: 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.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Colombian 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 preheat 350F 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 350F oven for 10 minutes or until heated through.
1 tsp. Salt
3 1/4 cup -- boiling
butter
Directions: 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.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Colombian 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 preheat 350F 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 350F oven for 10 minutes or until heated through.
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