Thursday, November 11, 2010

Stuffed Arepas

I’ve written about arepas on this site before, but thought they were worth re-visiting because they are such a versatile, portable food they deserve a wider audience.  Most arepas I’ve seen resemble anEnglish muffin, and are split down the middle and stuffed with some kind of (usually non-vegan) filling.  My preferred method is to stuff the arepas before cooking them, which makes them easy to eat on the go.  They are a little time consuming to make, but keep well in the freezer, so they’re good for batch cooking.  You can reheat them from frozen by wrapping in a damp cloth and microwaving for a few minutes.

The Ingredients
2 cups masa harina
¼ cup melted margarine, or a mixture of equal parts margarine and olive oil
1-2 green onions, sliced
1¾ cups cool water
about ½ cup filling (black or refried beans and vegan mozerella are my stand-by)

The Process
  1. Combine masa, margarine, green onions, and water, and knead a few times.  Cover with a damp towel and let sit about 5 minutes.
  2. Divide dough into 8 equal parts and form into patties. (If your hands are wet, the dough will stick to them less.)
  3. Spoon filling into the center of 4 of the patties, then top with the other 4 patties, seal edges by pressing with a damp finger, and flatten a little to get disks about 4 inches in diameter.
  4. Cook in a nonstick skillet over medium heat, covered, for 5 minutes.
  5. Flip patties, and continue cooking uncovered about 5 more minutes, or until flecked with brown on both sides.
  6. Serve with salsa.

1 comment:

  1. I need to sock up on masa harina. These look mouthwatering.


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