![]() Cover the shaped arepas with plastic wrap.ħ. You can make them hors d’oeuvre sized or even small plate sized, like some of the ones that they make at Pica Pica.Ħ. Note: Actually how big and thin you make them depends on what you plan to fill them with. Your finished product should look like a slightly small white hockey puck. However you flatten them, cracks will form around the edges which you will have to use your fingers to smooth out anyway. Tip: Suggested tips for this are flattening them with a pot, but I found it easiest just to use my fingers to shape them and then to lightly finish them off with a rolling pin. Divide the dough into 8-10 balls and flatten them until they are about three inches in diameter. Tip: This gives any dry meal time to completely absorb the liquid.ĥ. Form the dough into a ball and cover plastic wrap. Mix well until thick and then knead a few times on a lightly masarepa-floured board.Ĥ. Make a well in the corn meal and pour in the hot water and melted butter into the hole.ģ. Apparently in the U.S., the more commonly available brand is Goya, in a bright green bag, labeled “ Masarepa” Venezuelan Arepas (corn pocket breads) IngredientsĢ. brand masarepa, in the bright yellow bag, which was labled “ Harina de Maiz Blanco Precocida” (pre-cooked white maize meal). This multi stage cooking process allows you to cut a pocket in the breads to be stuffed with wonderful things. They then bake the arepas to finish cooking the inside dough. These are then lightly fried on both sides. The Venezuelans form the wet dough into an English muffin sized disk. In Venezuela, they make their arepas much thicker. They look and are used very much like tortillas. In Columbia, they flatten the dough into a thin pancake and fry it in oil. Several South American countries make arepas. ![]() There on the bottom shelf in the South American foods, tucked away in a corner, was a bright yellow bag. However, like American supermarkets with their Kosher or Asian food sections, some ethic markets have special sections for culturally related countries. He doesn’t find what I’m looking for either. It is in the yellow bag.” I was sent back to the flour isle and the only bag that had any yellow was clearly marked “ masa harina.” It looked like my quest was going to fail.Ī minute later the guard walks up and checks himself. However, the security guard who was watching this scene unfold, pops up, “He’s looking for “ ah-ray-pahs” masa. He had no clue about what I was looking for. ![]() I finally went up to the cashier and asked if they carried “ ah-ra-pahs” flour. There was lots of masa harina, but nothing I could identify as masarepa. This ethnic market caters more to a Mexican clientele and not so much to South Americans. I knew that I would not find it at the local American supermarket, but I did not have high expectations of success at Chavez Supermarket either. Finding the special flour, masarepa, to make them was the challenge. Mix arepas flour with salt, hot water and butter. Finding the recipe on the internet was easy, as was the recipe itself.
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