Basic Arepa Dough Recipe

Directions

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   Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
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   They were an important part of their diet, like corn tortillas were to the Aztecs.
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   Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
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   Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.
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   Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
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   Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
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   An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
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   The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
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   In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
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    Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
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    Colombian arepas are generally thinner than their Venezuelan counterparts.
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    The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
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    They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
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    Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
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    In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
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    They are excellent first courses.
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    Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
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    Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
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    A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
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    Colombians also make tasty soups using fresh masa or possibly leftover arepas.
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    Arepitas dulces make great desserts.
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    The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
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    Directions:In a large mixing bowl, combine flour and salt.
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    Add in water, stir with a wooden spoon to make a soft dough.
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    Let stand for 5 min, then knead for 3 min.
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    Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
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    To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
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    Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
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    To make arepas, oil or possibly wet hands lightly and shape dough into balls.
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    Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
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    To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
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    Colombian arepas are ready to be served at this point, spread with butter.
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    Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
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    To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
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    Split open, add in butter and serve warm.
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    Arepas freeze well if frzn while still hot.
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    Freeze in layers separated by plastic wrap.
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    Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.