Masarepa is precooked, ground corn flour that is used to prepare arepas. Arepas were traditionally made by soaking the corn and then manually pounding the grains to remove the seed germ and the outer lining. The remaining part of the corn was then cooked and ground, and made into arepas. This labor intensive process is now done on an industrial level, so you can buy the dried precooked corn flour and make arepas quickly and easily. Masarepa should not be confused wtih masa harina which is for making tortillas and is ground corn that has been treated with lime.
2 cups masarepa
1 teaspoon salt
3 cups warm water
butter for grilling
1 TB Olive Oil
1/2 pound chicken
3 cloves chopped garlic
1/2 cup chopped onion
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 teaspoon chile powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 avocado, sliced
queso fresco or any nice melting cheese.
Rub your chicken down with all herbs and spices. Begin to brown your chicken in a large skillet over medium heat and Olive Oil. You want it to get nice and browned.
In large bowl, combine masarepa, water, and salt and stir until combined. Allow to sit for five minutes. While you're allowing it to rest, heat a skillet or griddle over medium heat, melting enough butter to grill the cakes you're about to make. Now, form 8 small balls of the mixture, pressing each down until they make a 4-5 inch tortilla, about 1/2 an inch thick. Grill each until golden on each side.
Take your arepas, top with above meat mixture, queso fresco, and then top with the slices of avocado.
I tried the arepas today. (just the arepas not the meat) They are awesome!ReplyDelete
Great take on the GF Arepas! :) My family is from Bogota, Colombia and in our region they are made with panela which is like brown sugar dissolved into the hot water and then a cup of white spanish cheese blended into the dough - Yum! Goes well with hot chocolate!ReplyDelete