CSA Week 5 - Arepas
We even had leftovers for breakfast the next morning, and a fried egg on top of everything. It was amazing.
1 cup masarepa cornmeal
1 cup water
1 tablespoon oil
1 teaspoon salt
Oil for pan
Combine the cornmeal, water, oil, and salt, mixing thoroughly. Let mixture stand for five minutes.
Knead for about 3 minutes moistening your hands with water as you do.
Divide the dough into 4 small balls. Place each ball between 2 plastic bags (plastic wrap will work, but it's finicky) and use a rolling pin to flatten to about 1/4" thick.
Add another tablespoon of oil to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are turning golden brown.
The toppings I used were shredded chicken, a good melting cheese, shredded cabbage, green salsa, and guacamole. Feel free to pile on whatever toppings you'd like, based on your diet or preferences. Beans and plantains are next on my list!