So let's set the world on fire...

Arepas, is a dish made of ground corn dough or cooked flour, popular in Colombia, and Venezuela. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes. Both Colombians and Venezuelans view the arepa as a traditional national food. It has a long tradition in both countries, with local recipes that are delicious and varied. I have been intrigued by the idea of these for some time now, but have had trouble finding the cornmeal. (PAN is really the only brand I have found that is locally sold in markets specializing in South American cuisine). I will give Guy Fieri credit for my introduction. They are widely popular as a street food in their native countries, but have recently been making a show in some larger US cities. I chose to keep them as authentic as possible, and was glad that I had done so. One I stuffed with spicy chorizo, peppers, and cheese. The other fried plantains ( If you have never tried this it is an absolute must), avocado, and cheese. All were served with a side of Cholula hot sauce. I can clearly see the appeal of these pockets, they are absolutely delicious. They are also often filled with eggs. They are super fun, and a must for a summer gathering.

Ingredients:

2 cups harina PAN (pre-cooked cornmeal)

2 ½ cups hot water

3 tablespoon vegetable oil, plus extra for brushing and cooking

¾ teaspoon salt

Place the PAN, water, oil, and salt in a mixing bowl and stir until the mixture just comes together.

Cover with a damp towel and allow to rest for 15 to 20 minutes.

After the dough has rested, mix it with your hands to remove any lumps.

Taking a small amount (about 1/3 cup) of the dough, form a flat and round disc, even in thickness.

Brush each side of the disc with a small amount of vegetable oil and place onto a sheet pan lined with parchment paper.

Place a cast iron skillet (or some sort of heavy bottom skillet) over medium-high heat and brush with a small amount of vegetable oil.

Once the skillet is hot, place a few arepas onto the surface, making sure not to overcrowd, and cook for 7 to 10 minutes on each side, until they are golden brown on each side and make a hollow sound when lightly tapped (turn the heat down to medium if the pan gets too hot).

Remove them from the heat and repeat with the remaining discs (you can store the cooked arepas, on a prepared sheet pan, in a warm oven while you cook the remaining batches).

To assemble: Open the arepas down the side to create pocket and fill with desired ingredients.

My first listed arapa is filled with grilled chorizo, queso blanco (any mild cheese would work), jalapenos, and sauteed onions.

My second arepa is filled with sliced avocado, fried plantaines, and queso guayanas (I was trying to make these authentic as possible, but you could substitute feta or mozz)

Heat about 1/2 inch vegetable oil in a large saute pan set over medium-high heat. Fry the plantain slices until golden brown on both sides. About 5 minutes.Set aside on a paper towel lined plate to dry.

Until tomorrow...Peace.