Recipes for "arepas"

Bring milk to a simmer in a pot. Remove from heat and stir in butter.

Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.

Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.

Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.

Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.

Preheat the oven to 200 degrees F (95 degrees C).

With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.

Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).

Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.

Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.

Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

Combine your ingredients: Mix the precooked cornmeal and the salt. Add the water and whisk remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes.

Form the arepas: Using your hands, divide the dough into 8 pieces. Roll each piece into a ball and flatten in gently to create a disk, about 1 inch thick (see pictures).

Fry the arepas: Heat a thin layer of oil (about 1/4 inch deep) in a large heavy skillet over medium heat. Add the arepas and fry for about 6 minutes on both sides. The arepas should get a dry fried exterior without getting overly brown. Set on paper towels to drain and cool.

Assemble: Cut the arepas in half and stuff with your fillings!

Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.

Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.

Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.

Pour black beans into a blender and blend until a thick sauce forms. Set aside.

Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.

To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until well combined and a soft dough forms. Form dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and flatten with a rolling pin to the desired thickness.

Leaving plastic wrap in place, press the top edge of a cereal bowl or drinking glass into the surface of the dough to cut circles. Remove the plastic wrap and remove any excess dough scraps.

Spray a griddle with cooking spray and set over medium-high heat. Working in batches, cook arepas on the hot griddle until golden brown, about 5 minutes per side. Serve immediately.