Arepas Venezolanas

Venezuelan Corncakes

A friend of mine, Dona Alba de Quijada, taught me how to make arepas. I call them the Venezuelan English muffins. It is part of the Venezuelan daily diet and eaten by everyone. She told me it is babies first solid food. Since I learn how to make these, they have also become a regular in my house for breakfast or snack. Homemade bread!

Ingredients Makes 4 to 6 arepas 2 cups pre-cooked white corn meal (Harina P.A.N.) 1 teaspoon salt Water 1 tablespoon butter, soft or melted Preheat oven at 350 F. . 1- In a large mixing bowl combine 2 cups water, salt, and butter. 2- Using one hand slowly stir in the corn meal and with the other hand knead the dough until you form a soft dough with no grooms and that doesnt stick to your hands. Add more water if necessary. Let stand for 3 minutes. 3- Meanwhile, wash your hands. Heat a griddle or cast iron skillet over medium heat and grease it lightly.

4- Pour water in a little bowl and wet your hands. This will prevent the dough from sticking. Take some dough and shape it into a tennis size ball. Flatten into a circle (3 diameter and thick) using the palm of your hands or 2 pieces of wax paper; shape the edges to form a smooth disc. Place on the hot griddle. Wet hands lightly again and continue with the rest of the dough. 5- Cook the arepas on the griddle for about 4 minutes on each side or until a crust forms. Transfer them to the oven rack in the same order they were put on the griddle. Bake for 15 minutes or until they plump and are golden. 6- Serve immediately filled or accompanied with cheese, ham, meat, eggs, tuna, or just split open and buttered. Bersaidas Notes Arepas freeze well if frozen while still warm. Individually wrapped in plastic and placed in resealable plastic bags. Theres no need to thaw before baking. They can go right from the freezer to the oven. Wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.