These Arepas are the perfect treat for cold day. In Colombia due to its geography, is so easy to change from tropical weather to cold, just driving for a few minutes, so is very common to go outside the city to small villages located on a higher altitude to have these Arepas that are usually baked on brick ovens and serve with fresh cheese and hot chocolate. Here, a very simple recipe using ingredients we all can buy in any supermarket.
Ingredients
1 can of 398 mL of Cream-Style Corn
1 1/4 cup yellow precooked cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 Tablespoon soft butter
Butter to spread
Fresh Cheese to serve (Queso fresco can be found in Latin American Markets or can be replaced by Ricotta or even Mozzarella)
In a large bowl mix the corn meal with the cream-style corn, sugar, salt and butter, and knead with you hands until or ingredients are incorporated. Let set for 10 minutes. Divide the dough into 4 parts and make balls with your hands. Flatten to desire thickness and cook them in a non stick pan sprayed with a bit of oil. Cook over medium heat until brown about 4 minutes, flip and cook the other side for another 4 minutes.
Spread butter on one side and top with slices of cheese. Serve warm.
Ingredients
1 can of 398 mL of Cream-Style Corn
1 1/4 cup yellow precooked cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 Tablespoon soft butter
Butter to spread
Fresh Cheese to serve (Queso fresco can be found in Latin American Markets or can be replaced by Ricotta or even Mozzarella)
In a large bowl mix the corn meal with the cream-style corn, sugar, salt and butter, and knead with you hands until or ingredients are incorporated. Let set for 10 minutes. Divide the dough into 4 parts and make balls with your hands. Flatten to desire thickness and cook them in a non stick pan sprayed with a bit of oil. Cook over medium heat until brown about 4 minutes, flip and cook the other side for another 4 minutes.
Spread butter on one side and top with slices of cheese. Serve warm.
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