Maseca Recipes Arepas

Make balls of dough and the flatten the sides to create the characteristic form of arepas. Place each ball in between 2 sheets of plastic wrap or 2 ziplock bags and flatten gently with the bottom of a pot. Form the dough into about 8 or 9 equal sized balls.

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With your hands knead the mixture a bit to form a dough.

Maseca recipes arepas. Slowly add flour mixing well after each addition with a spoon. Knead until mixed well and. Cover arepa dough with a moist towel and let sit at. Let rest 5.

In a medium bowl add water and salt. Mix together thoroughly with hands. Arepas should be about 3 inches in diameter and almost an inch thick. Ingredients 2 cups lukewarm water 1 teaspoon salt 2 cups pre cooked white corn meal such as p a n cup vegetable oil or as needed.

Roll the dough out between 1 2 3 4 inches thick. In a large bowl combine the maseca salt and water. Masarepa is the flour of choice for arepas some baked goods and empanadas deep fried turnovers filled with meat veggies or cheese. Flatten the balls one at a time using a tortilla press or a heavy bottomed pot and 2 squares of plastic such as a ziploc bag cut down the sides.

In a bowl add the water then the corn flour with the salt. With a circular biscuit cutter or kitchen glass cut. Cook in the cast iron pan for 10 minutes each side over medium heat. Mix with your hands making circular movements and breaking with your finger the lumps that may form.

For thinner arepas divide the dough into 18 pieces and form into balls. Mix with your hands until it s soft and there is no lumps of flour. When flattened they should be about 3 1 2 inches in diameter and 1 4 inch thick. Step 3 coat a griddle with cooking spray and.

Directions step 1 mix water corn meal mozzarella cheese butter and salt together in a large bowl. Preheat oven to 350 degrees. Once almost all flour is added start mixing dough by hand until dough is just combined. Maseca water salt boneless skinless chicken breasts tomato boullion cubes adobo all purpose seasoning water medium grain rice.

Step 2 cut the dough into circles using a cereal bowl or drinking glass lip down through the plastic wrap. Mix until the salt is dissolved. Preheat a non stick 11 inch square griddle over. With a spatula mix the three ingredients together in a mixing bowl until the masa harina absorbs the water.

Slowly add the harina p a n. In colombia arepas are usually made a bit thinner than in venezuela where arepas are often used to make sandwiches filled with meat or cheese such as reina pepiada. Place water salt and shortening in a large bowl.