“Not to sound Corny” Arepas
So I’ve really been craving Arepa’s since I went to Caracas Arepa Bar last week. So last night I decided to make my own arepas. They may be a little messy to make, but they were totally worth it!
What you need:
Refried Beans or Black beans
Mexican Shredded Cheese (or you can go all out and get Queso Blanco or Oaxaca)
8-10 White mushrooms (sliced)
1 small yellow onion (chopped)
1/2 cup of canned corn
3 tbsp sugar
Salt
Water
1. Make arepa dough according to the Masarepa package. Add 3 tablespoons of sugar and 1/2 cup of corn to the mixture. While the arepa mixture is setting, sautee the mushrooms and onions in a pan until completely cooked.
2. To make the arepa patties, take a sheet of wax paper and lay it on the counter. Take a scoop of arepa mix and form it into a ball (about the size of a ping pong ball). Place the ball in the center of the wax paper, and fold the wax paper over the ball. Press the ball down with a plate to flatten the arepa into a 1/4 inch thick pattie.
3. Heat a pan/griddle on medium heat and spray with pam. Gently remove pattie from wax paper and place on pan/griddle. Once pattie is lightly browned on each side, remove from pan and place on dish or tray.
4. To assemble arepa, place one pattie on bottom, then spread with refried beans. Add mushroom/onion mix and cheese. Place additional pattie on top. Then place tray of arepas in oven to melt cheese.
*Serve with fresh guacamole, chopped tomatoes and sour cream.
**For this meal I also made homemade sweet plantains (platanos maduros). Which is just a really ripe plantain (almost black on the outside), sliced then thrown in a pan with some butter or pam (this is the low fat version).
3 years ago