 |
Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 8 |
|
This recipe is good as it offers a light and crispy texture on the outside while the meat filling is spicy and very tasty. It is easy to prepare and can be prepped ahead of time. It is good for any time of the day, breakfast, lunch, snack or dinner. Best of all it is delicious and in-expensive. Enjoy! Ingredients:
4 cups yellow cornmeal (refined) |
1/4 cup flour |
2 teaspoons baking powder |
2 teaspoons salt |
1 tablespoon brown sugar |
1 ounce margarine |
1 ounce shortening |
4 -5 cups water (use enough water to make a soft pliable dough) |
2 lbs ground beef (or a mixture of beef and pork) |
5 garlic cloves |
3 sprigs thyme |
1 medium onion |
20 leaves culantro |
1 tablespoon chopped fresh ginger |
2 chives |
2 pimientos |
1 hot pepper |
2 tablespoons soy sauce |
1 teaspoon sugar |
salt and pepper, if needed |
1 1/2 cups water, to cook |
2 cups vegetable oil (for frying) |
Directions:
1. Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
2. Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
3. Cook until water is absorbed completely. Set aside to cool until dough is ready.
4. Dough:.
5. In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
6. Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
7. Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
8. Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
9. On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
10. Set aside until ready to fry.
11. Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
12. Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
13. Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.
|
|