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Arepas

October 19, 2011 by Jenn 8 Comments

Arepa Attempt

Last week, I mentioned working on a chocolate bread based off the banana nut bread recipe. I’m close. I’m really, really close, but not quite there yet with the recipe.  So we will wait another week or two for that recipe.  This week, we’re talking arepas.  I mentioned in my first post, I’ll share my triumphs and my not-so greats. This recipe for arepas, from the Maseca website, sort of falls into both categories.

Several months ago, I purchased a bag of masa harina to make corn tortillas. It’s something I’ve wanted to try for a long time, and decided to finally give it a whirl. Having a big bag of this corn flour left, I decided to find another recipe to try. While not strictly baking, arepas are a dough so I’m sharing my attempt with you.

Arepa Attempt

Like a corn tortilla, arepas seem fairly simple to mix up: flour, water, a pinch of salt. What could be simpler right? That’s the beauty of this recipe. It takes a knack. A special feel for figuring out when that dough is just right. I’m not sure I have that knack. In the meantime, let us put 18 ounces (4 cups) masa harina, 20 ounces (2.5 cups) water, and 1/2 tsp salt into a bowl.

Arepa Attempt

As you stir, the masa harina just gobbles up the water. You go from a wet gloppy mess to a dry but moist mixture fairly quickly.

Arepa Attempt

At this point, I tried kneading the mixture a bit to form a dough. Which worked. Not sure if that was quite the right thing to do, but it worked.

Arepa Attempt

It left me with a nice lump of grainy dough that seemed moist enough to roll out. I am still wondering if I should have added a wee bit more water (like another tablespoon) to the mixture to make it a bit moister for rolling out.

Arepa Attempt

The dough rolled out well, and I used a large biscuit cutter to form the arepas. The recipe called for 4-inch arepas, 3/4 inches thick. This biscuit cutter was 4-inches and the dough was rolled out to about 1/2 inch.

Arepa Attempt

They looked pretty. All nice and round and ready for the hot dry skillet. Cast iron was the way to go.

Arepa Attempt

Arepas were cooked on each side for about 4-5 minutes. Once cooked, I removed them from the skillet and let them cool a bit.

Arepa Attempt

Slitting the arepa in half partially, I filled it with the mixture I use for Louisiana meat pies.

Verdict: Okay, so-so.  The good news?  I tried something new to me, and that’s a big component of my cooking life.  Woot! Woot!  Plus, the meat mixture was divine as usual.  The bad news?  I didn’t really like the arepa.  It tasted too heavy, just too much. I keep wondering how to make this lighter, but this seems to be a basic arepa recipe. Right? Disappointment prevailed. Boooo.    I keep thinking that they should probably be smaller, lighter, and a bit tastier (more salt needed!).

Then after trying these out, I saw this post by TT where he ate arepas. And I felt vindicated. They look smaller. And not so thickish and flat. The tops are slightly rounded which makes me think they puffed a bit while cooking. I wonder what would happen if I added a wee bit of baking powder and substituted a bit of milk for the water. And made them smaller. Yeah, stay tuned. I’ll be trying arepas again. With modification, and will report back.

Suggestions and feedback welcome.

Happy Baking, everyone!  ~Jenn of Not Exactly Bento


Basic Arepa Dough, Attempt #1
Taken from the Maseca website

Ingredients:

  • 18 ounces (4 cups) masa harina
  • 20 ounces (2.5 cups) water
  • 1/2 tsp salt into a bowl

The Method:

  • With a spatula, mix the three ingredients together in a mixing bowl until the masa harina absorbs the water. You’ll be left with a moist-ish mixture.
  • With your hands, knead the mixture a bit to form a dough.
  • Roll the dough out between 1/2 – 3/4 inches thick.
  • With a circular biscuit cutter (or kitchen glass), cut arepas 4 inches round.
  • In a dry skillet on high heat, cook arepas 4-5 minutes on each side.
  • Slit arepa open with a knife and fill with your choice of meat: loose ground meat, pulled pork, etc.

Filed Under: Baked Goods, Feisty Fun, Jenn of NEB, Recipes

« Sargento’s Natural Cheeses
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Comments

  1. Hungry says

    October 19, 2011 at 2:56 pm

    Maybe the kneading developed too much gluten and made it heavy. Knead less?

    Reply
  2. feistyone says

    October 19, 2011 at 3:12 pm

    Every recipe I’ve read says you need a special corn meal. It’s not just masa harina.

    Reply
  3. krystal says

    October 19, 2011 at 7:13 pm

    Yeah, I have never heard of an arepa using masa harina. My mom makes it with a brand called “la venezolana” or there is another brand called P.A.N

    Reply
  4. T.C. says

    October 23, 2011 at 10:04 pm

    I suddenly want a sloppy joe sandwich.
    At least you gave the Arepa a chance. They are delicious treat!

    Reply
  5. Leslie says

    November 1, 2011 at 7:55 am

    According to the recipes I have seen, you do not use masa harina. You use a special cornmeal – masarepa flour or masa al instante or harina precocida (precooked cornmeal. You can also add some cheese to the mixture and or some cooked rice. I have had these made by a Columbian chef and they are fantastic. Hers are yellow and a little crunchy on the outside and soft in the middle. They are not heavy. They are good just as they are – hot or cold. Hers do not resemble an English muffin in color or consistency.

    Reply
  6. DARREL3000 says

    March 21, 2016 at 12:34 pm

    Hi Jenn,
    I’ve made Arepas for many many years, I learned to make them from my aunt in Venezuala! firstly, DO NOT USE BAKING POWDER, but you can add black pepper and more salt oe even sauzon and chilli powder to add flavour to the dough. I also ALWAYS add a little more water than recommended. I’ve done all that with great results. you can also make them thinner, even use a tortilla press! but they break if you try to bend them, THEY ARE NOT BENDABLE after cooked, but you can add your fillings on top of the thinner versions, which I do all the time. I also mostly use the PAN or GOYA brands of corn flour (arepa mix), i’ve tried the Maseca, but I will and let you know how it compares. i often add chedder cheese to my arepa and froed eggs for breakfast. and whenever I have it for dinner I use the thicker version and fill it with chicken, beef, duck, spinisch, pumpkin, eggplant or potatoes.

    You should also USE BUTTER IN THE PAN, instead of a dry pan, its much tastier and certainly cooks better and doesn’t crack when you use butter or oil.

    So I encourage you to try Arepas again, this time locate the Pan or Goya brands and be sure to check that its recommended for Arepas. i never make mine without black pepper, so always add more salt and a little etxra water. feel free to ask me any questions.
    @darrel3000

    Reply

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