Home |
Search |
Today's Posts |
![]() |
|
Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
![]()
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 |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Ribs DEMAND Arepas! | General Cooking | |||
Ribs DEMAND Arepas! | Barbecue | |||
Colombian Arepas | Recipes (moderated) | |||
Arepas | Recipes (moderated) | |||
Arepas | Recipes (moderated) |