Arepas

I love arepas. They're delicious, so easy to make, and get devoured pretty quickly around here. I have made them many times before, I just haven't bothered to take pictures. I made some arepas a few days ago, and since my camera was charging on the kitchen counter, I thought why not take a few pics to show.

Arepas are pretty popular in Colombia and Venezuela. Here in the U.S., we have dinner rolls, bread sticks, biscuits, or corn muffins to accompany a meal. In Colombia, where my parents are from originally, we have arepas with scrambled eggs for breakfast, a hot chocolate and a fruit cup. Arepas also replace the bread sticks you would have with your loaded salad for lunch. At dinner, they go really well with a shredded beef or chicken entree, or just about any kind of stew. In Venezuela, they stuff them with the precooked shredded beef or chicken (or cheese), making it a meal on the go. You can also make them with or without salt. In some parts of Colombia, they make them big and flat, salt free, and serve them up with butter and crumbled salty farmer's cheese on top.

The package is labeled "precooked" cornmeal and you have your choice of white or yellow. I prefer the yellow just because I like adding cheddar cheese to mine. In Colombia, they use the same cornmeal to make empanadas and tamales. Sadly, this cornmeal is only available in supermarkets and "bodegas" (convenience stores) in Spanish-speaking communities. If you're lucky, you might find it in the ethnic section of your local supermarket.

Oh and in case you didn't know, today is Colombian Independence Day. So I invite you to go out and buy some "arina" for making "arepas" to have with one of your meals today!

1 cup cornmeal (labeled "precooked")
1/2 to 1 teaspoon salt
1/4 to 1/3 cup shredded cheddar cheese
1/2 cup warm water (very warm, but not super hot), (more as needed to have the consistency of play-dough)
shortening (or butter, but shortening is better) for the griddle pan

Mix the cornmeal and the salt. Stir in the cheese. Add the water slowly stirring until the water is absorbed. Dough will be sticky. Wet your hands and start to knead the cornmeal mixture. (Keep a bowl of water nearby to wet your hands as often as needed.) You can taste the dough to see if you need to add a bit more of salt. Make balls the size of golf balls, then flatten with the palms of your hands. Make the round disks about 1/4 to 1/2 of an inch in thickness. Heat your greased up, flat griddle pan on medium flame. Place arepas. Cook on medium to low heat about 6 to 8 minutes. They are ready to flip once they have formed a slightly stiff, but thin chewy crust with some light brown spots on the bottom. Serve warm. (Makes about 6 arepas)

 YUM!!!!!