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Making Arepas with Chef Contos - WCAX.COM Local Vermont News, Weather and Sports-

Making Arepas with Chef Contos

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BURLINGTON, Vt. -

Chef Courtney Contos joins us in the kitchen to make Cheese Stuffed Arepas.

Her recipe is listed below:

Start by mixing in a bowl the pre cooked white corn meal (masarepa) with the oil, the salt and finally the warm water. Mix the ingredients until the corn meal absorbs the water and forms a dough. Knead the dough with your hands until it’s smooth and manageable. If the dough is sticking to your hands, moisten your hands with cold water. Cover the dough with a kitchen towel and wait around 5 minutes for it to hydrate. If it feels dry after those 5 minutes, add more water (just a little at a time, cause you don’t want your Arepas to be gummy!) Divide your dough into 6 equal balls (I made two little and 4 medium).

Now it’s time to shape your Arepas. I’m sure there are lots of different techniques for this, but the one I’ve found to be the easiest is to cut a Ziploc bag in two and place the dough in between the two plastics and then shape the ball dough into a patty with my hands. Here you have a world of possibilities in shapes, sizes and thickness. 

Some people stuff the Arepas with cheese before cooking them – they roll two Arepas, put cheese in the middle and them close them together and then cook. Or they add cheese to the dough. You may also cook they arepas then cut open and stuff with cheese.

So pre heat your grill or griddle (even a frying pan would do!) to medium low. Once the griddle is hot enough, add some oil and add the arepas. Cook them until golden brown, around 7 minutes each side. I prefer cooking them in medium low heat so they don’t burn outside while not yet fully cooking on the inside.

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