Arepas Rellenas Con Guiso De Carne Basic arepa dough Venezuelan arepa is 3 inches in diameter 3/4 inch thick. Columbian arepas are larger and thinner about 4 inches in diameter 1/4 inch thick. To make arepas oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc. To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point spread with butter. Venezuelan arepas have to be baked in a preheat 350-degree oven for 15 minutes. To check for doneness tap the arepa lightly ~- if a hollow sound is heard it's ready. Split open add butter and serve hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated
350-degree oven for 10 minutes or until heared through. |
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