Arepas

¡Arepas! ¡Arepas! ¡Arepas! by Cathy Katin-Grazzini

Photos by Giordano Katin-Grazzini

Crispy, creamy, corny Venezuelan Arepas are a delicious gluten-free alternative to rolls and buns and transform every meal into a fiesta! Happily, corn is a low emitter of greenhouse gases. Easy to make and delightful to eat, fill them with your favorite chilis and salsas for a tasty, healthy appetizer or snack or party dish. Everyone will come running! Prep time 5 minutes | Cook time 20 minutes | Makes 6-8 arepas depending on size

Ingredients

• 2 cups yellow or white masarepa flour or farina de maiz precocida (precooked), available in the Hispanic aisle of your supermarket or online. Do NOT use

Mexican masa harina or American corn flour. • 1 teaspoon shiro (mild, white) miso powder (optional) • 2 ½ cups warm water

Directions

1) In a bowl add the masarepa. Dilute the miso paste, if using, in the warm water. Make a well in the center and add the water-miso mix, stirring very thoroughly to hydrate all the meal.

Allow to rest for 5 minutes. Knead the dough for several minutes and divide dough into 6-8 balls. 2) Take a ball and cover the remaining 7 with plastic wrap to prevent drying out.

With your palms, flatten it into a disc ½ - ¾” thick (depending on how thick

you like your arepas) and whether or not you intend to split and stuff them or top them with your filling. Repeat with the remaining balls. 3) Heat a good quality nonstick pan over moderate heat for 5 minutes. Cook your arepas covered for about 4-6 minutes.

The longer you cook them, the crisper their exterior and drier, and less creamy, their interior will be. It’s a matter of taste preference. Flip and repeat, uncovered.

Transfer to a cooking rack to cool.

Plating

Venezuelan-style: Slice open ALMOST all the way, so the arepa acts like a hinge. Stuff with your hot chili or whatever you are choosing as a filling, layering toppings on like avocado slices or baby greens or grilled vegetables, salsa, and cilantro. Serve with a wedge of lime. For arepas Colombian-style, don’t slice them. Just layer on your toppings. Either way, they’re fun to eat and great at a party. Serve warm.