- 24
Ingredients
- YILED 24 PIECES
- The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. Fantastic topped with a dollop of almost anything.
- 2 1/2 cups warm water
- 2 tablespoons salted butter, melted
- 1 tablespoon sugar
- 2 cups white arepa flour
- 1/4 lb coarsely grated queso blanco
- 1/4 lb grated Parmigiano-Reggiano
Preparation
Step 1
Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon.
Add arepa flour in a slow stream, stirring.
Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth.
Heat a 2-burner heavy griddle or a 12- to 14-inch heavy skillet (not nonstick) over medium-low heat until hot.
Meanwhile, divide dough into 24 equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel.
Oil griddle and cook half of arepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total.
Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more.
Cook remaining arepas in same manner.
COOKS NOTES:
Arepas are best when freshly made.
Dough can be made 1 day ahead and chilled, covered with plastic wrap.
Bring to room temperature before using.