My husband loves The Economist. He listens to it all the time and the other week, he listened to an article about arepas. They are naturally gluten-free so he decided that we would make them. It’s made from pre-cooked corn meal (which can be found on the Hispanic food aisle), salt, and water. Once you made a dough, they are an fried and then stuffed with anything you can imagine. For this recipe, we had carnitas, black beans, and sweet potatoes. So, would you like to make some arepas? Let’s get down to business!
Once you gather your ingredients, you need to make a dough. Whisk the pre-cooked corn meal into the salt water and then you will need to kneed the dough. This recipe makes enough for 8 arepas. You can make the dough balls and refrigerate for up to a week before cooking.
Once you have the dough formed, let it sit for a couple minutes before making golf-ball sized balls. While you’re waiting you can heat up some peanut oil in a pan so it’s ready for frying.
Pan fry your arepas for 5 minutes on each side. You want them to be golden brown on the outside and still slightly doughy on the inside. When you serve them, you’ll need to slice one in half and then stuff it with whatever your heart desires. We chose to use carnitas, black beans, and thinly sliced sweet potato that we pan fried.
- 2.5 cups warm water
- 1 teaspoon salt
- 2 cups pre-cooked corn meal
- peanut oil for frying
- Mix salt and water together and then slowly whisk in the pre-cooked corn meal.
- Kneed into a dough and let rest for 5 minute. Divide dough into 8 golf-ball sized sections. Heat 1-2 tablespoons of peanut oil in a pan while you wait.
- Smash the balls into a disks and fry for 5 minutes on each side, until golden brown.
- Stuff with your favorite items. These are meant to be eaten at any meal!
Have you ever made arepas? What’s your favorite way to fill them?