Where did Chipotle go wrong
In November I already shared another arepa recipe with you - the slightly sweet, unfilled Arepas de Chocolo. Since there are dozens of different arepa recipes in Colombia and Venezuela, I would like to share another version of the traditional corn flatbread with you today. I am not repeating the story of these delicious things here, as you can simply read them up in the Arepas de Chocolo recipe. :) You can find all information about the maize flour used (and the difference between other maize flour types) in my little cornmeal guide read up.
The arepas for which I have a recipe for you today, as well as the arepas de chocolo, are particularly common in inland Colombia. Almost exactly a year ago, in Colombia, they very often landed on my plate. Munching on the Arepa in St. Pauli, in hemisphere, automatically adds a bunch of memories to your plate. Entry into Colombia on December 31st, 2019, endless mountain ranges, tropical valleys, carnival in a tiny village that is not even drawn on the map, fresh bananas, many small waterfalls, incredibly warm people, an infinite amount of damn good coffee (I'm extremely sure that I should have been born on a coffee finca, but something went extremely wrong and it was only enough for the German farm) and of course arepas. Huh.
- 320g Cornmeal Harina P.A.N., light It is important that you use the right cornmeal. All information can be found here: https://www.veganguerilla.de/kleiner-maismehl-guide/
- 625ml water lukewarm
- 1 teaspoon salt
- 1 tablespoon oil + some oil for the pan
Suitable fillings are, for example:
- Guacamolehttps: //www.veganguerilla.de/guacamole/
- fresh vegetables e.g. Tomatoes, peppers, onions
- Beans or bean puree Basic bean puree: kidney or black beans, chipotle chilli, garlic & salt
- vegan cheese
- Scramled Tofuhttps: //www.veganguerilla.de/fruhstuck-a-la-pogo-cafe/
- "Fake Meat" e.g. jackfruit, tofu, seitan
Prepare the filling of your choice
- I am deliberately not giving you an exact recipe today, but have only listed a few ideas, because arepas come in an incredible number of variants, because arepas are eaten with pretty much every meal in Colombia and Venezuela. While many of the traditional recipes contain cheese (sometimes this is grated and also added to the dough - of course also works with vegetable, grated cheese) or meat *. Still others are filled with Scrambled Egg **. There are also some random vegan versions, like the one pictured with guacamole. * Quite a few of the traditional recipes contain chicken, which is a great substitute for pulled jackfruit. ** Instead of the Scrambled Egg you can of course just use Scrambled Tofu - at least as tasty!
- Put the lukewarm water in a bowl. Stir in salt and oil. Then stir in the flour (first use a wooden spoon, for example) and then knead with your hands for at least 2 minutes. Let the mixture rest for 5-10 minutes.
- Arepas often have a diameter of about 10cm. Just as a rough guide, because some are much smaller, others a little bigger. The amount of dough corresponds to about 10 small or ~ 6 large arepas. First form even balls out of the dough. Then press them flat with your hand (the arepas should be approx. 1 - 1.5 cm thick).
- Heat some oil in a pan.
- Fry the arepas on each side for 5-7 minutes over medium heat. Under no circumstances should the stove be too hot, otherwise the arepas will not cook enough from the inside, while they already look finished from the outside. (In such a case, you can help by baking the arepas in the oven at around 150 ° C for a few minutes. This is not ideal, but a good "rescue" if you are confused with the heat supply at the beginning and when Cutting open the arepas notices that they are not yet done from the inside.)
- Slice and serve with the filling of your choice.
- Similar to tortillas, the arepas taste best fresh out of the pan - while they are still warm and filled straight away.
- Dough that has already been prepared but not yet cooked can be kept in the refrigerator for a few days (well packaged). Perfect for quick snacks!
- Finished arepas can also be stored well packed in the refrigerator (approx. 2-3 days). They should be reheated in the pan before being eaten. But: Fresh from the pan tastes much better, which is why I prefer to keep the uncooked dough as the "leftover" whenever possible.
- Freezing is also possible, but like the last option mentioned, it is not ideal. (Best to freeze for a maximum of one month and be sure to thaw before reheating!)
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