Hello there. Nice to find you here. I guess I’ve been a little busy this week and suspect you have been too. Let’s spend a few paragraphs together, shall we? It’s been one of those weeks where creativity in the kitchen just could not be a priority. Staying warm on the other hand, that’s where it’s at. Trudging from home to work to wherever it is that life takes you and being expected to function at the same level as when the sun spreads its warmth generously–that’s been the name of the game. I fear I am falling behind. And we are caught in the grips of yet another polar vortex. I’m calling for a time out. You can do that in life, right?
With no obvious vacation looming, I decided to pull myself up by my awesome new literal bootstraps (for stomping around on a less snowy day) by dreaming of Miami. Cortaditos and arepas. Sun and a place where my shoulders are not up to my ears in their resting state. While I try to plan a trip there and I hope it happens soon, I thought I’d share with you what has become my newest thing. Arepas! I had no idea they were so easy.
Traditionally, arepas are made by soaking and pounding dried corn in a pilón—a large mortar and pestle. The moist, pounded dough would then be shaped into cakes and cooked. These days, most people buy pre-cooked, dehydrated masarepa—arepa flour—that only needs to be mixed with water and salt to form a dough. Masarepa is pretty widely available in the United States (check the latin aisle of your supermarket: Goya, PAN, and Areparina are popular brands). It comes in both yellow and white varieties. I usually use the white masarepa when cooking Colombian arepas and the golden yellow for Cuban/Miami. They taste subtly different.
As with anything, this apparently simple choice is just the tip of the iceberg. In Colombia you’ll find arepas stuffed with cheese and baked on hot stones in coal-fired ovens. I’ve had arepas with sour milk cheese worked right into the dough and arepas de choclo, made like a pancake with sweet corn on a hot griddle. Move out of Colombia into Venezuela, and you’ll find thicker arepas split open and stuffed with fillings. Lately, I’ve kind of been doing all of them. I’ve been adding tiny golden arepitas for texture on top of portabello mushrooms or crumbled on top of fish and in soups and stuffing them with shredded chicken, cilantro, cotija cheese and black beans. I’m arepa obsessed.
It’s a wide, wide world out there, but we’ve got to start somewhere, so today I’ve outlined the basics and if you’re anything like me, you will build from there. Growth and progression, forward and upward, it’s wonderfully inevitable, even while calling for a time out.
Ingredients:
- 1 cup arepa flour (precooked cornmeal)
- 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound) (optional-I often make them without cheese)
- 1 cup plus 2 tablespoons water
- 1 tablespoon salt
- butter for the griddle
Directions:
Toss together arepa flour, cheese, and salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form 3 level tablespoons of dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks.
Heat a large nonstick griddle or cast-iron skillet over medium heat until it shimmers, butter the pand, then cook the arepas in 2 batches, turning over once, until deep golden and in patches, black. 8 to 10 minutes total per batch.
Wow, Amanda, these little arepas look delicious. This bright yellow must really feel like sunshine in that snowy weather you are having (I hope my parents are surviving, we haven’t had any cold weather all winter this year). The French aren’t too big on corn, so it is virtually impossible to find anything but instant polenta or canned corn here. Do you think instant polenta might work instead of masarepa? Anyway, all your versions, from the simple one to the thick and stuffed one sound delicious; I am sure I would love them all.
I’ve heard that about the French and corn. I don’t think polenta would work, but it would be kind of similar. These things are really delicious. I’m going to see your parents on Friday! I can’t wait. And I must plan a vacation!
Amanda I had no idea they were easy either, I love them so will have to give them a try! thanks 🙂
Oh Sofia, it’s awesome how easy they are. You must!
These look so flavorful and comforting! Here’s hoping the days of the polar vortex are numbered and that you get a good dose of warmth and sunshine soon. xo -Laura
Here’s to that, Laura. Thanks so much.
These sound so tasty! And easy to prepare – a winning combo!
Thanks for dropping by. Definitely worth making. The ultimate sunny comfort food.
Beautiful color and very appetizing. All of your suggestions for serving these corn cakes sound delicious.
Thanks, Jovina! The combinations are endless. 🙂
These are so bright and cheery on a dreary, rainy day. Thanks for sharing your recipe and pictures!
Aw. Thanks so much for your comment. They add a hint of sun here 🙂
They look great and I’ve been meaning to search out some masa for making empanadas – I have even more incentive now 🙂
So worth it MD! Thanks so much for dropping by as usual!
Wow Amanda these sound heavenly. I can see why your are arepa obsessed. Love to try them with shredded chicken, cilantro, cotija and black beans. And maybe I too will become obsessed. I have seen the Goya brand of masarepa at the supermarket. I’ll pick some up and try it!
Definitely do it. I used the goya, white and yellow. It’s so easy and yet has the power to transport me south!
you just made me miss home
Aw. It’s funny that such a simple recipe can do that. Some things seem too simple to post, but I always thought there was some magic involved. I went to the store tonight with your last post in mind. We’ll see what happens.
:)!!! oh, im so curious now! Simplicity can mean the world to a child haahahah, and yes, maybe making arepas is simple (i do remember years ago I couldn’t get them right, it was always a disaster) you can still get pretty fancy with the fillings. Or my all time favorite. Ham and cheese… and am talking velveeta cheese hahaah
Yes! Love that. I will let you know what I attempt. 🙂
Love this post! Cannot wait to try these – perhaps tomorrow for Shrove/Pancake Tuesday.
Thank you! Great timing! Can’t wait to see a pancake post from you!
What an informative post! These look beautiful!
Thanks so much, Mimi! Xo On Mar 4, 2014 8:55 AM, “What's Cooking” wrote:
>
Yummy, thanks for sharing! I love arepas, I had them in Venezuela, stuffed with meat and fresh cheese and really enjoyed them and now I guess I’ll try to make them at home!
Thanks for stopping by! They are so good that way, right?! Once you start, you might not stop 🙂
I love this recipe and have promised myself to try it when I get back. You made a good choice. Sunny colored arepas, in anticipation of sunny Miami. Take that winter! The trip to Miami sounds like a fun trip and a nice thing to look forward to as we try to survive this LONG brutish winter
Thanks, Azita! I hope you have a marvelous trip and bring some sun back with you!
I have never heard of these, which makes them an instant hit – love to learn something new. I have never noticed arepa flour being available but now I am going to look out for it.
Thanks, Maria. These things really are delicious and a staple in Latin America. If you find the masarepa you may love these!
Arepas are so tasty! I sometimes serve them for special, weekend breakfasts topped with poached eggs, cheese, and sofrito.
Omg, Mary Frances. That sounds amazing. What i wouldn’t do for a sofrito right now. And a poached egg mashes everything better. So nice to see you here. Xo On Mar 4, 2014 3:31 PM, “What's Cooking” wrote:
>
I cooked some polenta at the weekend. I have some left over and this could be just the thing to try.
They’re similar. Worth a shot!
Always make me think of the early days of Chowhound and the Sainted Arepa Lady. Beautiful pics.
omg yes. She’s a former lawyer. I still practice. I go to jackson Heights regularly for culinary inspiration. Maybe one day I too can sell my non native but we’llstudied colombian dishes too. Thanks so much, Michelle!
I can’t believe I’ve never heard of these! They’re so bright and colourful, and love the look of the cheese oozing off them. Anything dough-like and cooked in a griddle draws me in like a cat to cream. Scrumptious 🙂
Your description is even more tempting than mine. Overseas there is a lot less Latin influence so I not surprised. Here they seek these on street corners. So yummy! Thanks for stopping by! On Mar 5, 2014 4:51 PM, “What's Cooking” wrote:
>
As I’ve read the comments – I’m nosy like that! – I won’t ask about polenta. Which I never use, even though there’s a bag of it in my baking drawer. Must do something with it. Besides, having posted the pancakes has shown me that the simplest can often be best. It’s what you do with it. I’m already thinking what goes with polenta, and how to stuff it! Should slow down a bit and get to grips with how I want my savoury pancakes, first.
We are of the same mind, Johnny! It’s so funny that everyone asks about polenta. I love that you read comments. I do too 🙂
And keep going with the pancakes. I too am working on them!
I haven’t had an arepa since we moved from Miami. I’m going to have to look for the flour as my husband loves arepas.
Oh cool that you lived there! Definitely seem out the madarepa. You’ll love it! On Mar 7, 2014 7:52 AM, “What's Cooking” wrote:
>