Arepas

2 cups milk
4 Tbls. (1/2 stick) unsalted butter, cut into pieces, plus more for serving
1 1/2 cups white arepa flour (called masarepa or arepaharina),
available at good Hispanic markets
1 tsp. salt
1 1/2 Tbls. sugar
1 cup Queso Blanco, grated
Vegetable oil, for the griddle
1 1/4 cups Queso Chihuahua, finely grated, for serving

1. In a small saucepan bring 1 1/2 cups of the milk to a boil. Strain into
a bowl and add the 4 tablespoons of butter.
Let stand while preparing the next step.

2. In a large bowl, stir together the masarepa, salt, sugar, and Queso
Blanco.
Make a well in the center and pour in the hot milk.
Stir the masa and milk together until there are no lumps.
Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you have
a smooth sticky dough.
This should take about 5 minutes.

3. Roll the dough into a 1/2-inch-thick sheet between two pieces of wax
paper.
With a cookie cutter or the rim of a glass, cut out 3-inch circles.
Re-roll the scraps and cut out more circles.
You should have eight.

4. Brush a griddle or a large cast-iron skillet lightly with oil and
preheat over medium-low heat.
Fry as many arepas as will fit, until they are soft within and golden and
slightly crusty on the outside, about 4 minutes per side.
Keep separating the arepas from the skillet with a metal spatula, or they
will stick.
Keep the finished arepas warm in a low oven.

5. To serve, spear a pat of butter with a fork and brush the arepas while
still hot.
Immediately sprinkle them with a generous coating of grated cheese and
serve.
Makes: 8

--
William Barfieldsr

Don't you just LOVE Google?
http://www.theatlantic.com/unbound/corby/fiesta.htm

Dimitri

"A1 WBarfieldsr" wrote in message
news
Arepas

2 cups milk
4 Tbls. (1/2 stick) unsalted butter, cut into pieces, plus more for
serving
1 1/2 cups white arepa flour (called masarepa or arepaharina),
available at good Hispanic markets
1 tsp. salt
1 1/2 Tbls. sugar
1 cup Queso Blanco, grated
Vegetable oil, for the griddle
1 1/4 cups Queso Chihuahua, finely grated, for serving

1. In a small saucepan bring 1 1/2 cups of the milk to a boil. Strain into
a bowl and add the 4 tablespoons of butter.
Let stand while preparing the next step.

2. In a large bowl, stir together the masarepa, salt, sugar, and Queso
Blanco.
Make a well in the center and pour in the hot milk.
Stir the masa and milk together until there are no lumps.
Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you
have
a smooth sticky dough.
This should take about 5 minutes.

3. Roll the dough into a 1/2-inch-thick sheet between two pieces of wax
paper.
With a cookie cutter or the rim of a glass, cut out 3-inch circles.
Re-roll the scraps and cut out more circles.
You should have eight.

4. Brush a griddle or a large cast-iron skillet lightly with oil and
preheat over medium-low heat.
Fry as many arepas as will fit, until they are soft within and golden and
slightly crusty on the outside, about 4 minutes per side.
Keep separating the arepas from the skillet with a metal spatula, or they
will stick.
Keep the finished arepas warm in a low oven.

5. To serve, spear a pat of butter with a fork and brush the arepas while
still hot.
Immediately sprinkle them with a generous coating of grated cheese and
serve.
Makes: 8

--
William Barfieldsr

"Dimitri" wrote in message
om...
Don't you just LOVE Google?
http://www.theatlantic.com/unbound/corby/fiesta.htm

Arepas are not Mexican food in the first place but similar to gordita's.
Arepas are from Venezuela and filled with different stuffings like
gorditas. I noted this reciped was not a typical arepas or at least
what I learned to make. Most often arepas
are made just using the aprea mix, salt and water without all the cheese
and stuff in the batter.

I am more interested in recipes tried and proven in our own home
kitchens as opposed to something found on a web site.
Yes, I did visit the link.

These arepas and gorditas remind me of a street snack found in Paraguay
that I lived on for a while, easy to make and rather novel, but not even
close to Mexican food.

doc

"William Jennings" wrote in message
...

"Dimitri" wrote in message
om...
Don't you just LOVE Google?
http://www.theatlantic.com/unbound/corby/fiesta.htm

Arepas are not Mexican food in the first place but similar to gordita's.
Arepas are from Venezuela and filled with different stuffings like
gorditas. I noted this reciped was not a typical arepas or at least
what I learned to make. Most often arepas
are made just using the aprea mix, salt and water without all the cheese
and stuff in the batter.

I am more interested in recipes tried and proven in our own home
kitchens as opposed to something found on a web site.
Yes, I did visit the link.

These arepas and gorditas remind me of a street snack found in Paraguay
that I lived on for a while, easy to make and rather novel, but not even
close to Mexican food.

doc

These are stolen from a

Colombian arepa lady, who periodically appears like a heavenly apparition on
a not-too-savory street corner between 12 and 3 in the morning, hawking the
most lusciousarepas (white corn cakes) slathered with butter and white
cheese.

Dimitri