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Arepas de Venezuela

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Margi Cintrano View Drop Down
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    Posted: 25 August 2013 at 09:22
AREPAS DE VENEZUELA ... 

Written by: Margaux Cintrano


** Ah rey pás ***


AREPAS are a simple cornmeal pancake - crepè ... They are prepared in varying ways, throughout Venezuela, Colombia and Mexico.

They can be sautèed in Evoo, or baked in oven.

The exterior should be crisp and Golden, and the cheesey middle shall be wonderfully moist.

They can be eaten as a snack or a side dish or all by themselves for a mid morning snack or breakfast.






RECIPE FROM CARACÁS, VENEZUELEA COLLABORATORS ( in the Bovine Medical Research Sector ... and un amigo de Caracás, Chef German Delgado Gallego )


1 cup AREPA flour - White corn flour

1 cup Crumbled Ricotta salata ( salted ) or Grated Mozarella di Latte; cow mozzarella ...

1 cup + 2 tablespoons of wáter

1/4 cup Light Green 100% Hojiblanca Evoo from Spain


1) Toss together the Arepa flour, the cheeses, adn 1/8 teaspoon of salt in a large glass bowl, then stir in the wáter very gradually until well incorporated.

2) Let stand until most of the wáter is absorbed for a soft dough to form; 1 - 2 minutes ONLY. ( or dough shall stiffen significantly )


3) Form 3 level tablespoons in 1 ball and flatten between your palms, gently pressing to form a 1/4 inch Patty approx. 2 3/4 inches wide.

4) Now press the patties gently around their sides, to eliminate cracks

5) TRANSFER THE PATTIES TO WAX PAPER LINED SURFACE AND FORM THE REST OF THE DISKS INTO PATTIES ...

6) Heat the Evoo on low slow simmer; and then, sauté the arepas in batches, until Golden on each side ...

7) When Golden, approx. 6 mins. to 8 mins. in total, drain on paper towels ...



Have lovely Labor Day Weekend.
Margaux and Filippo.
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 09:59
I just had a store-bought one. Yours sounds better.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 10:23


Melissa,

They are relatively simple to prepare ... as you can see ...

Thank you for your interés and contribution.


I was in Manhattan from the 9th August through the 17th. I atended a wonderful event, in which the Governor endorsed N.Y. State Sparkling Wines ... It was truly wonderful.

My younger twin daughter and I had gone to see my Mom, in Miami Beach; however, I had to re-fuel in Manhattan !!! My natal city ... Always wonderful ...

Kind regards and hope you are enjoying the summer.

Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 10:28
Margi I love arepas and prepare them often.  Venezuelan as well as Columbian.
Sorry about the picture sizes. Photobucket is not cooperating.

Leftover Puerco Pibil Venezuelan Arepas 

Make a soft dough

Form into disks and fry in butter for a crusty exterior

Bake for a soft interior

Make a filling.  Fry some veggies

Add black beans and salsa

Add leftover Puerco Pibil

Assemble with avocado

Smoked Puerco Pibil Venezuelan Arepas


I also greatly enjoy the Columbian sweet arepas for breakfast. These have egg and food processor processed sweet corn along with the arepas flour.

Frying

Filled with cheese and topped with balsamic glaze

Topped with powdered sugar and filled with boysenberry preserves
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 12:25
wow it looks amazing .
this is a great recipe it go'n in to my favorites .
thanks 
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 16:23
Ahron & GM,

The arepas, that I prepare I from the profound depths of rural Venezuela, using hand milled rustic and unbleached flour for a traditional village dough. I use South American flour which is purchased from by my husband who travels there 4 times a year for profesional projects; in the Boondocks of South America, and henceforth; the flour is Unrefined and milled by hand.

GM: lovely pictures and what is very AREPARIA, which is an Arepa Bistro, very popular in large cities such as Bogota & Caracas and Mexico D.F. ...

The ones I prepared, are farmer and village market vender style ... Rustic and made by hand.

AHRON: They are very tasty and can work with a salty or sweet profile and any filling; however, PRE HISPANIC AREPAS are made with just fresh cheese ... We are speaking prior to 1515 ( Cortéz ).


Best.
Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 21:05
OK
Sooooo....
Going on the theory that the only dumb question is the question not asked.....
(I can feel you all raising your eyebrows already)

White corn flour
Thats the regular 'cornflour' used for thickening?  Surely not Ermm
If not what is this flour and where can I get some?
Resident Peasant
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 21:43

arepas


Venezuelan arepas with black beans, onions, red & green peppers and cheese

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2013 at 01:01


Anne,

White corn flour ... I would suggest a Latin American grocer or section in a supermarket.

I use a hand pounded corn flour, from South America, as the Vet travels there four times a year ... 

AMAZON would be another alternative ...

I am aware that Melbourne has a large Spanish and Latin American Communities ... And southern New Zealand has a large Chilean population.

Hope this assists.

Kind regards.
Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2013 at 02:23
I can see it now ... at Border control coming home from Melbourne-

"any food to declare?"
"Yes, craft materials. A sack of flour and a crate of Grapa."

NZ Customs have no humour. Cool

Thanks for the suggestions Margi. I really appreciate the practical advice from this forum.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2013 at 04:14
NZ Customs have no humour.

Do they anywhere? I think it's against the rules for them to smile.

You know why border inspectors never have to raise their voices? Cuz they can whisper things like "strip search." And there's nary a thing you can do about it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2013 at 07:46
Anne,

Several years ago I wandered into just opened a hole-in-the-wall Venezuelan restaurant which offered vegan alternatives.  I ordered my first arepa and I have been making them at home ever since.

Fresh arepas flour is always preferable but not practical.  The process of pounding it out is labor intensive. When P.A.N. hit the shelves it changed all of that.

P.A.N. is the market leader but now there are a couple of pre-cooked corn meal products on the market.

Before P.A.N. was available at my local grocery store (it showed up here less than a year ago) I ordered from:

It is overpriced, especially after shipping but may be an option.

There are white and yellow flours.  I prefer the white.


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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2013 at 17:11

Anne,

www.latienda.com

www.amazon.com


These should help with mail order.

Perhaps, there is a Latin American shop in Melbourne that has an online shipping and delivery service ...

Best of luck with it and kind regards,
Margaux.
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