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Mis (homemade) Arepas and Chimichurri Recipe (1 of 2) – Plate Of The Day
Food Latin / Caribbean Food Recipes Snacks

Mis (homemade) Arepas and Chimichurri Recipe (1 of 2)

August 7, 2009
Mis (Home Made) Arepas and Chimichurri Recipe (1 of 2)

Homemade Arepas Recipe (1 of 2)

Don’t you know???!!!!
SILVER is the new gold.
BANH MI are the new cubanos.
AREPAS are the new tacos!

In Williamsburg Brooklyn you can go to Caracas or Arepa Arepa on Havemeyer or you can go and fry up a few for yourself with this easy recipe. My friend Mary has a more somewhat hardcore version which I’ll be blogging soon, but in the meantime here’s a relatively foolproof recipe.

Home Made Arepas Recipe
2 cups of Harina de Maiz P.A.N. ( It’s precooked cornmeal flour and I haven’t been able to locate the PAN version but I found Masateca Harina de Maiz which is similar. I know that the purists are going to skewer me for saying this, but the masateca works). I picked up some Masateca at the Mexico 2000 grocery / restaurant store.

3 cups of boiling water
1/2 teaspoon of salt.

Homemade Arepas Recipe (1 of 2)

Preheat your oven to 400F. If you have a baking stone, here’s a great time to use it otherwise a cast iron skillet or nonstick pan will also work! Mix cornmeal and salt. Pour 2.5 cups of the water into the cornmeal and mix thoroughly. Allow to rest and cool for 15 mins. Take a chunk of the mix with your hands and roll into a ball and then flatten to a disk about 3 inches wide, 3/4 inch thick. Pat with dry cornmeal flour and then fry on high in a pan coated with olive oil. When golden brown on both sides (about 3-4 mins), transfer the arepas to the oven and allow to bake for about 10-15mins. Remove and allow to cool for 2-3 mins. Taking a knife scrape out the insides of the arepas to form a pocket. Stuff the arepas with whatever you like. One of the most common combinations is pulled pork, queso blanco, mozzarella, and chimichurri sauce.

Homemade Arepas Recipe (1 of 2)

Chimichurri Sauce Recipe
3/4 cup olive oil
3 cloves garlic
1/2 teaspoon cumin or curry powder
1/2 teaspoon salt
2-3 shallots
1 cup of parsley (whole)
1/2 cup of cilantro (whole)
1/2 teaspoon of lemon juice
2-3 jalepeno peppers (optional)

Blend in a blender till smooth. Pour into a plastic squeeze bottle.

To tweak – might need some tomatoes or something sweet as a variation. The chimichurri sauce that have at Caracas tastes like they may add mayo inside as well. Not sure, I’ll need to try it out someday.

ENJOY!!!!

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