Arepas (Corn Cakes) 3 Ways

Sweet Arepas with Coconut

Yields 10-12 portions

Ingredients:

2 cups cornmeal (precooked cornmeal for arepas)
1 teaspoon ground anise seed
¼ cup sugar
Kernels from one fresh ear of corn
3/4 cup (6 ounces) evaporated milk
1/3 cup condensed milk
½ cup (4 ounces) sweet coconut milk
½ cup (4 ounces) sour cream
1 ounce butter

Garnish:

½ cup white cheese, crumbled
½ cup shredded coconut, toasted

The dry ingredients...
Directions:

1. Mix together all the dry ingredients. Add corn kernels.

2. Heat evaporated milk, condensed milk and coconut milk with the butter and mix until warm and the sugar has dissolved. Slowly add milk mixture and sour cream to cornmeal and knead until obtaining a soft and uniform texture.

3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.

4. Roll dough into 2” balls and pat flat until you obtain the classic shape of the arepa — approximately 2½” in diameter and ½” thick.

5. Place arepas in a pan of boiling water, two at a time. They will be ready when they float to the surface. Serve topped with crumbled fresh cheese and toasted coconut.

working the masa...

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Baked Arepas

Yields 8 portions

Ingredients:

2 cups cornmeal (precooked cornmeal for arepas, e.g. PAN brand)
1½ teaspoons salt
¼ cup grated Parmesan cheese
1 cup sour cream at room temperature
1 ounce butter, melted
2½ cups hot water

Serve with:
Shredded chicken
Diced avocados
Sour cream
Directions:

1. Preheat oven to 350°F.

2. In a glass bowl, mix cornmeal, salt and grated cheese. Add sour cream and mix well. Slowly add melted butter and hot water while kneading until obtaining a soft, uniform texture.

3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.

4. Roll dough into 2” balls and pat flat until you obtain the classic shape of the arepa —approximately 2½” in diameter and ½” thick

5. Place on a lightly greased cookie sheet.

6. Bake for 12-15 minutes or until slightly golden.

7. Serve with shredded chicken, diced avocado and sour cream.

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Grilled Arepas with Egg Stuffing

Yields 8 portions

Ingredients:

2 cups cornmeal (precooked cornmeal for arepas)
2 teaspoons salt
2 cups (16 ounces) unsalted chicken broth, hot
½ cup (4 ounces) skimmed milk, warm
1 ounce butter, melted
8 large eggs at room temperature

Directions:

1. In a glass bowl, mix cornmeal and salt. Slowly add broth and milk, while kneading until obtaining a soft, uniform texture.

2. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.

3. Roll dough into 2” balls and pat flat until you obtain the classic shape of the arepa —approximately 2½” in diameter and ½” thick.

4. With a knife, make an incision along the side of the arepa, without going all the way around, to create a pocket.

5. Place an already fried egg inside the arepa’s pocket, along with your favorite shredded cheese. Seal the opening with your fingers. Place the arepa in a skillet and cook during 4-5 minutes.

Watch Denisse (in Spanish) make these delicious arepas:  http://bcove.me/brij5x75

To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:

The Mexican Tamale: A Delight for the Palate
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
Mango Pie
Pumpkin Flan
Pico de Gallo
Polvorosa de Pollo (Chicken Pot Pie)
Mexican-Style Grilled Corn
Paella Mixta (Mixed Seafood Paella)
Flan de la Abuela (Grandma's Flan)
Shrimp Asopao with Pigeon Peas