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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Arepas
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 |
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Arepas
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 > |
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Arepas
"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 |
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Arepas
"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 |
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