Happy Easter weekend! It is quite a warm day here in New Haven (26 degrees C), so turning on my oven was not a welcome thought. The end result was worth the 30 min of extra heat and the Arepas were enjoyed by everyone!
Arepas– By Aveline Kushi
11/2 Pounds corn dough – (corn masa/flour)
1/4 tsp sea salt
Spring or filtered water
Sesame oil, preferably dark
Crumble the dough(corn flour) and add the salt. Knead with a small amount of water until soft and the consistency of bread dough. If you use too much liquid, add more dough(corn flour) or let it dry for a few minutes in the open air. Form the dough into 6-8 fist sized balls. Brush a cast iron frying pan with dark sesame oil. Flatten the arepas into ovals. Cook for 2-3 minutes on each side, or until a crust forms. Then bake in a preheated 350 degree oven for 20 minutes, or until the arepas begin t puff up. they are done when they make a hollow, popping sound when tapped.
Variations: Arepas can also be made without baking by pan frying for 10 minutes in a covered frying pan over low heat. then uncover, turn up the heat, and cook for an additional 15 minutes. for variety, try adding 2 cups of sesame seeds or chopped sauteed vegetables to the dough and knead thoroughly, Fancier arepas can also be made by serving with tofu, tempeh, or miso-tahini spread.
– I served the Arepas with re-fried beans, lettuce and salsa.