Favorite Recipes of Maverick Swaniel Harrienger

{January 24, 2016}   Arepas (Lorena Garcia’s New Taco Classics, 2015, Chapter 1: Masa/Dough, page 7)

2 cups precooked corn flour (Masa Arepa Flour)
1 tablespoon kosher salt
2.5 cups water
1 tablespoon vegetable oil

1.  In a mixing bowl, combine the precooked corn flour and salt.  Add water and knead the mixture until all the ingredients are well combined and the dough no longer sticks to your hands.
2.  Divide the dough into 8 4.5-ounce balls and flatten each between your palms into 0.5″ thick and 4″ patty.
3.  Heat the vegetable oil in a large nonstick skillet over medium-low heat for 2 minutes.  Add 3-4 arepas to the pan.
4.  Cook the arepas for 6-8 minutes.  Flip them and brown the other side for 6-8 minutes.  Then cover the arepas and continue to steam them for 5 more minutes.



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