Cheesy Arepas

One of my friends brought Arepas to our bonfire this weekend and after never sampling one of these delicious doughy goodies, I was enamored.  If I hadn't explored cornmeal and all of its seemingly infinite wonder just yet, now I was confronted with pre-cooked cornmeal.  And, all of the things I could do with masarepa...

Since I've never had them before, I don't know all of the ways that arepas can be used, but I definitely think I could come up with some neat ideas....

With salsa.

With black bean dip.

With guacamole.

With taco meat.

With shredded chipotle chicken.

And, not to mention all the things you could stuff arepas with...

Is your head spinning?  'Cause my head's spinning.

Find masarepa in your local grocery store, most likely in the Hispanic food section.  And then, make this.  As soon as you get home.  First, put your perishables away in the freezer and fridge, but leave the rest of the groceries for post-Arepa consumption.  You won't regret it.



Arepas

2 cups masarepa
2 cups boiling water
1 tsp salt
2 tbsp melted butter
1 1/2 cup shredded Cheddar cheese
2 tbsp olive oil


In a large bowl, combine masarepa, salt and butter.  Stir in water and form a dough.

Let dough rest for 15 minutes.

Cut the dough into 12 equal pieces.  Form each piece so it is 1/4 - 1/2 inch thick and 5-6 inches long.

Cover 1/2 the dough with 1 tbsp cheese.  Cover with the other side and use your hands to pinch the edges and form a circle with the dough.

Fry arepas in olive oil over medium heat, 2-3 arepas at a time until golden brown.  Flip and cook until the other side browns.

Let cool for 1-2 minutes before serving.  Cheese will be very hot.




Listening to:   Toby Keith - Me and God Love Her