Glad to know how to make these, as they are a great base for any number of "sandwiches" Tastes somewhere in between a thin cornbread or a thick corn tortilla. Soft and chewy on the interior, with a nice crisp exterior.
Arepas
Becky Luigart-Stayner; Melanie J. Clarke
These thick corn cakes taste like tortillas.
Yield: 12 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 90
- Calories from fat: 28%
- Fat: 2.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.7g
- Protein: 1.9g
- Carbohydrate: 15.9g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 193mg
- Calcium: 38mg
Ingredients
- 2 1/4 cups water
- 1 teaspoon sea salt
- 5 teaspoons olive oil
- 2 cups masa harina
- Cooking spray
Preparation
- Combine first 3 ingredients in a medium saucepan; bring to a boil. Place masa harina in a large bowl; add boiling mixture, stirring with a wooden spoon. Cover; let stand 15 minutes.
- Divide the dough into 12 equal portions. Working with 1 portion at a time, shape each portion into a ball with moist hands. Shape the balls into 1/2-inch-thick patties. Coat each patty with cooking spray.
- Heat a 10-inch cast-iron skillet over medium heat until hot. Place 4 arepas, cooking spray sides down, in pan. Press arepas lightly with a spatula to flatten slightly; cook 5 minutes on each side or until crispy and speckled brown. Repeat with remaining arepas.
Arepas Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining
- CUISINE: Central/South American
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Breads
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Arepas
Cooking Light
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