Caribbean: Venezuela’ Venezuelan Arepas (Cornmeal Pockets)
INGREDIENTS:
2 cups arepa flour, (pre-cooked cornmeal)
1 1/2 teaspoons salt
2 1/4 cups warm water
Coconut oil for frying
INSTRTUCTIONS:
Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball. Rest dough for about 5 minutes.
Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.
Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown.
Using a knife cut arepas down the center but leaving the back ends attached. Stuffed with black beans, plantains, guacamole, jackfruit carnitas, scrambled tofu or your favorite stuffing and serve immediately.
NOTES:
To store arepas, keep them in an airtight container in the refrigerator for 3-5 days, for 3 months in the freezer.
To reheat, preheat the oven to 350 degrees. Brush arepas with water, wrap arepas with parchment paper and/or foil, place in the oven for 15 minutes.
