Shown below is my first attempt to make arepas at home. The corn pocket was made using warm water, salt, and precooked white cornmeal as detailed in the YouTube video at the link below. It's formed by hands coated in oil and water to minimize sticking, shaped into a circle to the diameter and thickness you desire, and fried for a short time in a frying pan to get some color. They are finished by baking them in a 350-degree oven for about 10 minutes. When cool enough to handle, they are sliced horizontally and filled with whatever strikes your fancy, in the case below some leftovers from last night's dinner at Jorrge's.
The only difficulty in this recipe is finding the precooked white cornmeal. I found a package of the brand Pan at La Raza in West Carrollton, a small Mexican store and restaurant at 2175 Imperial Road, which was a bit challenging as I don't speak a lick of Spanish.
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