Sides
Arepas
Makes 10 arepas
Arepas
Makes 10 arepas
A fun snack or hors d’oeuvre. Pair with some sliced South of the Border Grilled Chicken, or create your own fillings. Either way, don’t forget to serve with plenty of guacamole and crema!
Nutritional information per serving per arepa:Calories 111 (32% from fat)
carb. 17g
pro. 2g
fat 44g
sat. fat 1g chol. 0mg
sod. 231mg
calc. 32mg
fiber 1g
carb. 17g
pro. 2g
fat 44g
sat. fat 1g chol. 0mg
sod. 231mg
calc. 32mg
fiber 1g
Ingredients
- 2 cups masarepa*
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, plus additional for brushing
- 1¾ cups water
- Fillings and toppings as desired, see below for suggestions
* Masarepa is ground pre-cooked cornmeal that is the essential
ingredient for preparing homemade arepas. It can be found in the Latin
food aisle of the supermarket.
Preparation
- Stir the masarepa and salt together in a bowl. Combine the olive oil and water and slowly add to the dry ingredients with a spoon. Mixture should come together in a solid, somewhat wet mass. Continue to mix as the masarepa will continue to absorb the liquid. The final arepa dough should feel damp to the touch.
- Using a ¼ cup measuring cup, scoop the dough and form by hand into a smooth disc, about 2 inches in diameter. Repeat with rest of dough.
- Place the Grill/Griddle Plate onto the Baking Pan, Griddle side up. Place into the oven in the lower rack position. Set to Grill at 450°F and allow to preheat for at least 10 minutes.
- Brush the arepas on both sides liberally with oil. Once the oven is preheated, carefully place the arepas onto the hot griddle plate. Cook for about 8 minutes per side. Arepas should be crispy on the outside and cooked through on the inside.
- To serve, slice the arepa horizontally and fill with desired fillings (some suggestions are Shredded South of the Border Grilled Chicken, beans, veggies, cheese). Serve with desired toppings (e.g., crumbled cotija)
