Arepas, Take Three!

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If you read my last post, Arepas, Take Two!, you will know that I’m feeling a little obsessed over these things. Since making them, I have been wanting to try another version. Several lifetimes ago, I waited tables in a French restaurant in St. Louis: Bernard’s Bar & Bistro.

Yes, that’s me! (about a million years ago)

The chef, Bernard, used to make fried polenta as a side dish for some of his meals. One time, in the kitchen, our manager Susan was having some as a snack, with raspberry jam. I remember thinking that it was a terrible idea, but one bite and I was sold. Polenta, crispy on the outside, creamy on the inside, ever so slightly salty, with a dollop of raspberry jam on top was just about the best thing I had ever had in my life.

Now here I am, having fun with Arepas, and knowing that I can come pretty close to that experience from so many years ago. Making them is pretty much exactly the same as making the other arepas, with just a few minor tweaks. Instead of the Mexican cheese blend, I used Queso Fresco, which you can find at your local Mexican grocery store. And I fried them in unsalted butter. That’s it! They make a wonderful after school snack, especially at my house, because my kids aren’t convinced this combination is a good idea, so I get to eat almost all of them myself. Relax. I halved the recipe. You can still make them this way for a savory snack or breakfast side, by the way. These are the ingredients you’ll need, plus a good raspberry jam (I like the raspberry jam from Trader Joe’s. It’s SO good.), and maybe even some plain yogurt.

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All you need: pre-cooked yellow corn meal, queso fresco, salt and water.

Arepas con Queso Fresco

  • 1 cup Precooked Yellow Cornmeal flour (Masarepa or P.A.N.)
  • 1 tiny pinch salt
  • 3/4 cup shredded Queso Fresco
  • 1 cup plus 2 Tablespoons water
  • Unsalted butter for the pan

Mix the first three ingredients in a glass bowl, then add the water, mixing with your fingers until there are no cornmeal lumps. Let the cornmeal rest for about 5 minutes to allow the cornmeal to set. It will feel wet, and that’s okay.

Put a goodly amount (1 Tablespoon?) of butter in a skillet over medium heat.

When skillet is hot and butter is sizzling, make golf-ball sized balls of dough, flatten them in the palm of your hand to about 1/2 inch, and fry them in the unsalted butter, about 5 minutes on the first side, and about 5 minutes more on the second side.

Makes about 8 arepas.

Enjoy with raspberry (or strawberry) jam. And maybe a dollop of plain yogurt.

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This entry was posted in Comfort Food, Fun in the kitchen!, Gluten-Free. Bookmark the permalink.

4 Responses to Arepas, Take Three!

  1. ludiita says:

    Woooooooow Angelita!!!! I just saw the waffles also….LUCKY HUBBY!!!!!

    Sent from my iPad

    >

  2. Matt says:

    Yes, I’m one of the lucky beneficiaries of all this experimentation, but keep in mind that we have to eat the duds and fails, too. 🙂

    Angela, thanks for ensuring continued life for the adjective ‘goodly’, which is a beautiful usage.

  3. Pingback: Homemade Yogurt, Take Two! | and everything nice

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